1-Getting started: with this crustless pumpkin pie is as easy as turning on your oven and mixing a few simple ingredients. First, preheat your oven to 300°F (149°C) and lightly grease a pie dish with butter or coconut oil to prevent sticking. This lower temperature helps keep everything smooth and prevents any curdling, so your pie comes out just right every time.

2-Next, in a bowl, whisk together 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp cloves, ¼ tsp freshly grated nutmeg, ¼ tsp salt, and 1 ½ tbsp cornstarch until it’s all smooth and lump-free. This step ensures the spices blend evenly and the cornstarch acts as a stabilizer. Then, add half of the ½ cup maple syrup and whisk to dissolve the cornstarch before mixing in the rest of the syrup and 2 tsp vanilla extract for that sweet, aromatic base.

3-Now, whisk in 2 eggs and 1 egg yolk to bind everything together, creating a custard-like texture. Stir in the 15 oz canned 100% pumpkin puree until it’s well blended, then pour in the 1 ½ cups evaporated milk (or a dairy-free alternative) and mix thoroughly for a creamy consistency. Pour this mixture into your prepared pie dish, tap it lightly to release any air bubbles, and bake for 60 to 70 minutes, rotating halfway through.

4-Check for doneness with a thermometer aiming for 170°F to 175°F (77°C to 79°C), or until the edges are set but the center is still a bit jiggly remember, residual heat will finish the job. Let the pie cool uncovered to room temperature, then cover and refrigerate it overnight for the best flavor. Finally, slice and serve with your favorite toppings, like whipped cream or a drizzle of maple syrup, for a delightful finish.