Crustless Pumpkin Pie

A delightful crustless pumpkin pie that captures the essence of autumn with creamy pumpkin flavors and warm spices, perfect for any gathering.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 8 servings

Course: Dessert, Holiday

Cuisine: American, Autumn

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

1 can (15 oz) pumpkin puree
3/4 cup sugar
1/2 cup milk Can substitute with almond milk or coconut milk
3 large eggs Room temperature for best texture
1 teaspoon vanilla extract
1 teaspoon ground cinnamon Increase for stronger flavor if desired
1/2 teaspoon ground nutmeg Increase for stronger flavor if desired
1/4 teaspoon salt

Method

Preparation and Baking

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
Pour the mixture into a greased pie dish.
Bake for 45-50 minutes, or until the center is set, and a toothpick comes out clean.
Allow the pie to cool before serving.

Notes

Serve warm or cold, topped with whipped cream or ice cream. This pie can be stored covered in the refrigerator for 3-4 days or frozen for up to 2 months.