Crustless Pumpkin Pie
A simple, yet delicious crustless pumpkin pie that highlights the warm flavors of fall.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the canned pumpkin puree, evaporated milk, and sugar in a large mixing bowl until smooth.
- Add in the three large eggs and whisk until fully incorporated.
- Spice it up by incorporating the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk vigorously.
- Prepare a pie dish by lightly greasing it.
- Pour the pumpkin mixture into the prepared dish.
- Bake for 45-50 minutes until the edges are set and the center jiggles slightly.
- Let it cool at room temperature before chilling it in the refrigerator.
Notes
Serve with whipped cream or ice cream on top for an extra special touch.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin pie, crustless pie, fall dessert, Thanksgiving dessert
Find it online: https://ivoryapron.com/no-bake-crustless-pumpkin-pie/