How To Make Crustless Pumpkin Pie
Skip the crust and make a truly smooth & rich pumpkin pie that’s perfect for any Thanksgiving feast. This dessert is packed with rich & comforting flavors.
Preheat the oven to 375 degrees F. Spray a 9-inch pie plate with non-stick cooking spray.
In a large bowl, whisk together the sugar, spices and cornstarch.
Whisk in the pumpkin, eggs, vanilla extract and evaporated milk.
Pour the mixture into the prepared pan.
Bake in the preheated oven for 60 to 70 minutes or until the middle no longer wobbles. If the top is getting too brown, cover the pie lightly with aluminum foil as it bakes.
Remove from the oven and cool to room temperature.
Place the pie in the fridge for at least 4 hours to set.
Serve with whipped cream, slice, and enjoy.
- Calories: 164.87kcal
- Fat: 3.66g
- Saturated Fat: 1.89g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.20g
- Polyunsaturated Fat: 0.32g
- Carbohydrates: 29.62g
- Fiber: 0.59g
- Sugar: 23.47g
- Protein: 4.28g
- Cholesterol: 55.63mg
- Sodium: 52.42mg
- Calcium: 105.92mg
- Potassium: 297.37mg
- Iron: 0.78mg
- Vitamin A: 267.00µg
- Vitamin C: 5.40mg
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