Description
Indulge in the rich, warm flavors of fall with this delicious Crustless Pumpkin Pie recipe. A perfect dessert for those who crave the taste of pumpkin pie without the fuss of a crust.
Ingredients
Scale
Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional for Serving:
- Whipped cream
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- Mix Ingredients: In a large bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until smooth.
- Bake: Pour the mixture into the pie dish, smooth the top, and bake for 40-45 minutes until set. Let cool and refrigerate for 2 hours.
- Serve: Slice and enjoy with whipped cream if desired.
Notes
- For a dairy-free version, use coconut milk instead of evaporated milk.
- This pie is naturally gluten-free and low in carbs.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 14g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
