This crustless pumpkin pie is a variation on traditional Libby’s pumpkin pie most of us have learned to enjoy. Without the crust, those who avoid gluten can still enjoy the great pumpkin-and-spice combination that’s so popular.

Ingredients: 8 servings

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 can (15 ounces) Libby’s® 100% Pure Pumpkin

1 can (12 fluid ounces) Nestlé® Carnation Evaporated Milk

Nonstick cooking spray

Whipped cream (optional)

1. Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

  1. Spray baking dish with nonstick cooking spray or lightly grease bottom of baking pan or baking dish.
  2. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  3. Bake as directed below or until a knife inserted near center comes out clean.
  4. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Cooking times

9-inch-round glass pie dish: 325 F; bake for 55 to 60 minutes; 10-inch-round glass pie dish: 325 F; bake for 45 to 50 minutes.