Crustless Pumpkin Pie Recipe

Preheat the oven to 325°F. Grease a 9-inch pie dish and set it aside.

In a small bowl, whisk together the cornstarch, cinnamon, ginger, nutmeg and salt until there are no lumps.

Whisk in two tablespoons of milk until smooth.

In a medium bowl, whisk together eggs, egg yolk, the cornstarch mixture and vanilla extract.

Whisk in the pumpkin puree and sweetened condensed milk.

Pour batter into the prepared pie dish and bake for 50-60 minutes or until the edges are set but the middle jiggles slightly. The internal temperature should be between 165-170°F.

While the pie is baking, make the maple glazed pecans. Line a baking sheet or tray with parchment paper and set it aside. In a nonstick skillet over medium heat, stir together the maple syrup, vanilla extract and salt.

Stir in the pecans, coating each piece with the syrup. Stirring constantly, cook the pecans until the syrup thickens, about 5 minutes.

Transfer pecans to the baking sheet and let cool completely. Once cool, roughly chop the pecans and store in an airtight container.

Remove the pie from the oven and let cool on a wire rack. Cool completely before covering it with plastic wrap and transferring it into the fridge and letting it set for at least 4 hours or overnight. Slice the crustless pumpkin pie and top each slice with a dollop of whipped cream or vanilla ice cream and sprinkle generously with maple glazed pecans.

Serve immediately paired with your favorite hot beverage. Enjoy!