Description
Enjoy a creamy and spiced crustless pumpkin pie that’s perfect for fall gatherings. This easy-to-make dessert features rich pumpkin flavor and warm spices, making it a delightful treat for Thanksgiving or any autumn occasion. Serve it warm or chilled, with optional whipped cream for an extra touch!
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Whipped cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Ensure all ingredients are ready and measured.
- In a large bowl, combine pumpkin puree, granulated sugar, and brown sugar. Blend until smooth.
- Crack in the eggs and beat until fully incorporated.
- Pour in the evaporated milk and mix until well combined.
- Stir in vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until evenly distributed.
- Sprinkle in baking powder and mix gently until just combined.
- Grease a 9-inch pie dish with butter or cooking spray.
- Pour the pumpkin batter into the prepared pie dish and smooth the top.
- Bake for 50 to 60 minutes, or until the center is set and a toothpick comes out clean.
- Remove from the oven and let cool on a wire rack for at least 1 hour.
- For a chilled pie, refrigerate for at least 2 hours after cooling.
- Slice into wedges, aiming for 8 slices.
- Top each slice with whipped cream if desired.
- Relish your delicious crustless pumpkin pie!
Notes
- For a richer flavor, consider using fresh pumpkin puree instead of canned.
- Adjust the spices according to your taste preference.
- This pie can be served warm or chilled, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes