Description
Crustless pumpkin pie is a delightful autumn dessert that combines creamy pumpkin filling with warm spices, all without the fuss of a traditional crust. This easy recipe results in a velvety pie that’s perfect for gatherings and holiday celebrations. Its inviting aroma of cinnamon and nutmeg will fill your kitchen, making it a conversation piece at any gathering. Serve it warm or chilled with whipped cream for an irresistible treat everyone will love.
Ingredients
Scale
- 1 cup canned pumpkin puree (100% pure)
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth.
- Add the cinnamon, nutmeg, salt, and vanilla extract; mix until well combined.
- Pour the filling into the prepared pie plate and smooth the top.
- Bake for 50-60 minutes until the center has a slight jiggle.
- Allow to cool at room temperature for an hour before chilling in the refrigerator for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 104g)
- Calories: 189
- Sugar: 14g
- Sodium: 119mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 61mg