Crustless Pumpkin Pie
User Reviews
5.0
156 reviews
Excellent
Crustless Pumpkin Pie
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Crustless pumpkin pie is smooth, creamy, and packed with pumpkin flavor. It's so easy to make you won't miss the crust at all!
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Ingredients
- ¾ cup sugar
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¼ cup cornstarch
- 1 (15-ounce) can pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- whipped cream, for serving
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Instructions
- Preheat the oven to 375°F. Spray a 9-inch pie plate with non-stick cooking spray.
- In a large bowl, whisk 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 60-70 minutes or until the middle no longer wobbles. If the top is browning too quickly, cover it 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.
Notes
- Store leftovers covered in the refrigerator for up to 3 days, or wrap tightly and freeze for up to 3 months.
Nutrition Information
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Calories
154kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
62mg
(21%)
Sodium
55mg
(2%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
172IU
(3%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 55mg | 2% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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