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Every fall, I get a little (okay, maybe a lot) excited about the onslaught of pumpkin recipes.

But this year, it’s been a little different. Late last winter, we discovered that my husband has a severe allergy to eggs, which reeeaallly narrows down the pumpkin recipe collection.

Gabriel really loves pumpkin pie though, so this year, we’re doing something a little different – pumpkin cream pie!

It’s super easy, and even though we all love our sugar-free pumpkin pie recipe, I love that we don’t have to spend an hour baking baking this version. All it takes is 10ish minutes to bake the crust while you cook the pudding, then combine the two and voila!

I highly recommend letting pumpkin cream pie chill overnight before serving so it has a chance to set up. I only chilled mine for a few hours, and as you can see in the pictures, it served up a bit messy. The leftovers set up beautifully overnight though, and I totally wish I’d waited until then to take pictures. Oh well, right?

It tasted amazing, and that’s the important thing.

Easy Pumpkin Cream Pie

Author: Elise

Scale

Ingredients

1 teaspoon pumpkin pie spice mix
1 1/2 cups sugar
5 Tablespoons cornstarch
2 1/2 cups milk
1 cup pumpkin purée
1 teaspoon vanilla
1 easy gluten-free pie crust recipe

Instructions

Prepare pie crust in a nine inch pie plate (use a flax egg to make it egg-free if desired). I’ve been using the recipe linked to in the ingredients because it’s so much less messy, but you could also use a roll-out recipe like this one.
Combine pumpkin pie spice, sugar, and cornstarch together in a sauce pan.
Add milk and stir together. The spices probably won’t mix in well until the milk gets hot, but you should stir it until the cornstarch is well incorporated.
Stir in pumpkin purée.
Heat over medium heat, stirring, until thick and bubbling.
Remove from heat and add vanilla.
Let cool for ten minutes, and pour into crust.
Chill, preferably overnight.
Top with whipped topping of choice and serve.
Enjoy!