Crustless Pumpkin Pie from Aarp Magazine 12 93
Indulge in the rich, velvety flavors of fall with this Crustless Pumpkin Pie, a lighter take on a holiday classic straight from the pages of *AARP Magazine 12/93*. Perfect for those looking to skip the crust without sacrificing flavor, this pie combines creamy pumpkin puree, aromatic spices like cinnamon, ginger, and nutmeg, and just a touch of sweetness from both granulated and brown sugar. The result? A silky, custard-like dessert that’s as simple as it is satisfying. With only 10 minutes of prep time and no fussing over pastry dough, this crustless treat is ideal for busy holiday gatherings or weeknight cravings. Serve it chilled with a dollop of whipped cream for the ultimate gluten-free pumpkin pie experience.
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Recipe Information
Ingredients
- 15 oz Pumpkin puree (unsweetened)
- 12 oz Evaporated milk
- 2 large Eggs
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 tbsp All-purpose flour
- 1.5 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Ground nutmeg
- 0.25 tsp Salt
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish or baking dish with non-stick spray or a thin coating of butter.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, and eggs. Whisk until fully blended and smooth.
Add the granulated sugar, brown sugar, flour, cinnamon, ginger, nutmeg, salt, and vanilla extract to the bowl. Whisk again until all the ingredients are evenly incorporated.
Pour the mixture into the prepared pie dish, smoothing the top with a spatula if necessary.
Bake in the preheated oven for 60 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
Remove from the oven and allow the pie to cool completely at room temperature before slicing.
For best results, refrigerate the pie for at least 2 hours before serving to help it firm up.
Serve on its own or topped with a dollop of whipped cream for a classic treat.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 211.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1266 mg | 97% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3159 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
