Waldo State Bank Blog

Sherry's Recipe Corner: Crustless Pumpkin Pie

Sherry's Recipe Corner: Crustless Pumpkin Pie

This classic pumpkin pie recipe was tweaked so you still enjoy the benefits without the extra sugar. You won’t miss the crust!


  • 15 ounces Canned Pumpkin Puree (1 can)
  • 12 ounces Evaporated milk (1 can)
  • 1/2 c Maple Syrup (sugar-free works great)
  • 2 Eggs
  • 1 Egg Yolk
  • 2 t Vanilla
  • 1 1/2 T Cornstarch
  • 1/4 t Salt
  • 1/2 t Ground Nutmeg
  • 1/4 t Ground Ginger
  • 1/8 t Ground Cloves
  • 1 t Ground Cinnamon


  1. Preheat Oven to 300°F and spray a 9-inch Pie Pan
  2. In a large bowl, whisk together cinnamon, ginger, cloves, nutmeg, salt, and cornstarch – until no lumps remain.
  3. Add maple syrup and vanilla, whisk until dry ingredients completely dissolved.
  4. Add 2 eggs and egg yolk, whisk.
  5. Add pumpkin puree, whisk.
  6. Stir in evaporated milk and mix well.
  7. Pour into pie pan. Bake for 60 minutes or until a knife comes out clean.

For Serving

  • Serve warm or cold.
  • Great with a drizzle of caramel, whipped cream, butter pecan ice cream, pecans.
  • 107 Calories, 12 Carbs for 1/6 of the pie

Like this recipe? Share it and come back for new recipes brought to you by Sherry, our Compliance Officer.

Share this post:

Newsletter Sign-up

Interested in bank news & updates?