Crustless Pumpkin Pie
A comfortingly rich and warm Crustless Pumpkin Pie made with silky custard-like filling and fragrant spices, perfect for any occasion.
Ingredients
Main Ingredients
- 1 can pumpkin puree Use canned for convenience.
- 3/4 cup sugar or sugar substitute Adjust based on sweetness preference.
- 1 cup evaporated skim milk Enhances richness without excessive fat.
- 3 large eggs Provide structure to the pie.
- 1 teaspoon vanilla extract Adds flavor depth.
- 1 teaspoon ground cinnamon Essential for flavor.
- 1/2 teaspoon ground nutmeg Adjust to taste.
- 1/4 teaspoon salt Balances sweetness.
- 1/4 teaspoon ground ginger Adds warmth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sugar or sugar substitute, and evaporated skim milk.
- Crack in the large eggs and add vanilla extract, cinnamon, nutmeg, salt, and ginger.
- Whisk together until the mixture is smooth.
- Pour the mixture into a greased pie dish.
Baking
- Bake in the preheated oven for 45-55 minutes, or until the center is set and a toothpick inserted comes out clean.
Cooling
- Allow the pie to cool before serving to enhance the flavors.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Can be stored in the refrigerator for up to four days or frozen for up to three months.