Crustless Pumpkin Pie
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Crustless Pumpkin Pie

With this delicious Crustless Pumpkin Pie, you can enjoy all the pumpkin flavor and you won't even miss the crust.
Course Dessert
Cuisine American
Keyword Crustless Pumpkin Pie, Crustless Pumpkin Pie Low Carb, Pumpkin Custard, Pumpkin Dessert, Pumpkin Pie, Pumpkin Pie Filling, Thanksgiving
Prep Time 10 minutes
Cook Time 55 minutes
Refrigerate 8 hours
Total Time 1 hour 5 minutes
Servings 8
Calories 168kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 1 (15-ounce can) Pure Pumpkin (Pumpkin puree not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 2 eggs (at room temperature)
  • 1 (12-ounce can) evaporated milk (can use evaporated skim milk)
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • Whipped Cream (Optional)

Instructions

  • Preheat oven to 350 degrees F. Spray a 9" pie pan with cooking spray.
  • In a large bowl, combine all ingredients and mix until smooth.
  • Pour the pumpkin pie filling into the prepared pie pan.
  • Bake in the preheated oven for 55 minutes. If still quite jiggly, bake for another 5 minutes.
  • Cool completely before serving. Best to refrigerate overnight.

Video

Nutrition

Calories: 168kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 209mg | Potassium: 253mg | Fiber: 1g | Sugar: 24g | Vitamin A: 8435IU | Vitamin C: 3.1mg | Calcium: 131mg | Iron: 1mg