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Crustless Pumpkin Pie

Crustless Pumpkin Pie Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt

Method
 

  1. Whisk the eggs, sweetened condensed milk, and vanilla until smooth.
  2. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, and salt until uniform.
  3. Preheat the oven to 350°F. Grease a 9-inch pie plate, pour in the batter, and set it inside a roasting pan. Fill the pan with hot water halfway up the sides of the pie plate. Bake 50 to 55 minutes, until the edges are set and the center jiggles slightly.
  4. Remove the pie plate from the water bath and cool on a wire rack. Refrigerate at least 2 hours, then slice and serve chilled.

Notes

For the cleanest slices, wipe the knife between cuts. The pie firms up as it chills; don’t skip the refrigerator step. See the article above for dairy-free and less sweet variations.