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Crustless Pumpkin Pie

A quick, healthy, and satisfying dessert with all the flavors of traditional pumpkin pie, minus the crust.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) pure pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1 cup sweetened condensed milk can substitute with evaporated milk for a lighter option
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract adds depth of flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, sweetened condensed milk, and brown sugar until well combined.
  3. Add the salt, cinnamon, ginger, nutmeg, and cloves, then whisk until the spices are uniformly distributed.
  4. Spray a pie dish with non-stick cooking spray or butter it. Pour in the pumpkin mixture and smooth out the top.
Baking
  1. Bake in the preheated oven for about 50–60 minutes, or until the center is set.
  2. Cool for a bit before slicing. Serve warm with whipped cream or a scoop of vanilla ice cream if desired.

Notes

Adjust spices to taste. Leftovers can be stored in an airtight container in the refrigerator for up to a week. This pie can be made ahead of time and stored for flavors to meld.