No Crust Pumpkin Pie
Indulge in the creamy decadence of a traditional holiday dessert without the hassle of a crust with this No Crust Pumpkin Pie! This lighter, gluten-free alternative highlights the rich, spiced flavors of pumpkin purée, blended perfectly with warm cinnamon, ginger, nutmeg, and cloves. Sweetened with both granulated and brown sugar, this pie achieves a perfect balance of sweetness and spice. The silky-smooth filling, enhanced with a touch of vanilla, bakes to perfection in just under an hour, creating a beautifully set dessert with no pastry required. Perfect for busy weeknights or elegant holiday gatherings, this easy pumpkin pie is a time-saving treat that doesn’t skimp on flavor. Serve chilled or room temperature, topped with a dollop of whipped cream for the ultimate autumn comfort food.
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Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 12 oz Evaporated milk
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, lightly packed
- 3 large Eggs
- 1 tsp Vanilla extract
- 1.5 tsp Ground cinnamon
- 1 tsp Ground ginger
- 0.5 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 0.25 tsp Salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with cooking spray or a thin layer of butter.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, and brown sugar until smooth and well combined.
Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
In a separate small bowl, mix together the cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle this spice blend into the pumpkin mixture and whisk until fully incorporated.
Pour the pumpkin mixture into the prepared pie dish. Tap the dish gently on the counter to remove any air bubbles and settle the filling evenly.
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly when gently shaken. A toothpick inserted into the center should come out clean.
Remove the pie from the oven and allow it to cool to room temperature on a wire rack. Once cooled, refrigerate the pie for at least 2 hours to fully set.
Serve chilled or at room temperature. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 262.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1258 mg | 97% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2303 mg | 49% | |
*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.
