Crustless Pumpkin Pie Recipe
With this delicious Crustless Pumpkin Pie, you can enjoy all the pumpkin flavor and you won't even miss the crust.
Servings 8
Calories 168kcal
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
