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Crustless Pumpkin Pie

This easy crustless pumpkin pie is creamy, delightful, and perfect for fall. Enjoy it plain or with whipped cream for a comforting dessert without the fuss of pastry.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the pie filling
  • 1 can 15 oz pumpkin puree The real star of the show!
  • 1 can 14 oz sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking powder
Optional Topping
  • to taste whipped cream Because who doesn't love that?

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, and vanilla extract.
  3. Add the cinnamon, nutmeg, ginger, salt, and baking powder to the mix.
  4. Grease a pie dish lightly and pour the pumpkin filling into it.
Baking
  1. Slide the pie into your preheated oven and bake for about 40-50 minutes, until the edges look slightly firm and the center is set.
  2. Allow the pie to cool for at least 30 minutes before slicing.

Notes

For a gluten-free option, ensure your baking powder is gluten-free. Leftover pie can be stored in the fridge covered for up to 4 days.