Description
A simple and delicious recipe for a crustless pumpkin pie that is perfect for the fall season.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract.
- Add the cinnamon, nutmeg, ginger, and salt to the mixture and whisk until smooth.
- Pour the mixture into a greased pie dish.
- Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- Serve with whipped cream for added flavor.
- This pie can be made ahead of time and stored in the refrigerator.
- For a spicier flavor, adjust the spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg