Description
A delightful and easy crustless pumpkin pie that provides all the warm flavors of traditional pumpkin pie without the hassle of making a crust.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup evaporated milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the pumpkin puree, eggs, evaporated milk, sugar, vanilla extract, cinnamon, nutmeg, salt, and ginger in a large bowl.
- Mix well until the mixture is smooth.
- Pour the mixture into a greased pie dish.
- Bake for 50-60 minutes or until the center is set and a toothpick inserted comes out clean.
- Let it cool before serving.
Notes
Serve chilled or at room temperature. Pairs wonderfully with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg