Crustless Pumpkin Pie
A creamy, spiced pumpkin pie filling baked without a crust for a lighter, fuss-free dessert. Perfect for autumn or any cozy occasion.
Nutrition
Calories: 180kcalCarbohydrates: 27gProtein: 5gFat: 7gSaturated Fat: 3gSugar: 21g
Ingredients
- 15 oz pumpkin puree
- 3/4 cup (150 g) granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup (240 ml) milk or cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, sugar, salt, and spices until smooth.
- Beat in the eggs one at a time, then stir in milk (or cream) and vanilla extract until fully combined.
- Pour mixture into a lightly greased 9-inch (23 cm) pie dish.
- Bake for 45–50 minutes, or until a knife inserted in the center comes out clean.
- Let cool for at least 30 minutes before serving. Optional: chill in the fridge for a firmer texture.
Notes
- For a lighter version, use low-fat milk instead of cream.
- Top with whipped cream or a sprinkle of cinnamon for extra flavor.
- Store in the refrigerator for up to 4 days.
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