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Crustless Pumpkin Pie

A simple and delicious crustless pumpkin pie bursting with the flavors of autumn, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) pure pumpkin puree Use canned pumpkin for convenience.
  • 1 cup evaporated milk Can use low-fat evaporated milk as a substitute.
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 2 teaspoon pumpkin pie spice Or a blend of cinnamon, nutmeg, and ger.
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pure pumpkin puree, evaporated milk, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Mix well until everything is smooth and well incorporated.
  3. Lightly grease a 9-inch pie dish with cooking spray or butter.
  4. Pour the pumpkin mixture into the prepared pie dish and spread it evenly.
  5. Place it in the preheated oven and bake for approximately 50-60 minutes, or until the center is set and a toothpick inserted comes out clean.
  6. Allow the pie to cool on a wire rack before serving.
Serving Suggestions
  1. Serve chilled or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Check your spices for freshness. Chill before serving for enhanced flavor. Store in the refrigerator for 4-5 days or freeze wrapped tightly.