Description

Savor the flavors of a delicious crustless pumpkin pie with this easy recipe perfect for the fall season and holiday gatherings 154 chars

Ingredients

Scale

1 can (15 oz) pumpkin puree

3/4 cup granulated sugar

3 large eggs

1 can (12 oz) evaporated milk

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 teaspoon baking powder

Instructions

Preheat your oven: Set your oven to 350°F (175°C).

Mix your wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, sugar, and eggs until smooth.

Add the milk: Gradually stir in the evaporated milk and vanilla extract.

Spice it up: In a separate bowl, combine the cinnamon, nutmeg, ginger, salt, and baking powder. Mix well and then fold into the wet mixture.

Blend until smooth: Whisk until fully combined and creamy, being careful not to overmix.

Prepare your baking dish: Grease a 9-inch pie dish with cooking spray or butter.

Pour the batter: Pour the mixture into the greased dish, distributing evenly.

Bake: Bake for about 60 minutes, or until the center is set and a toothpick comes out clean.

Cool and serve: Let cool for at least 30 minutes before slicing.

Notes

A delightful alternative to traditional pumpkin pie, this Crustless Pumpkin Pie brings the flavors of pumpkin and spices front and center without the fuss of a crust.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 8 servings
Calories: 180
Sugar: 12g
Fat: 8g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g

Keywords: crustless pumpkin pie, pumpkin pie recipe, fall dessert