Crustless Pumpkin Pie
Creamy crustless pumpkin pie features the flavors you love with just 5 minutes of prep time. You’ll save so much time that you won’t miss the crust one bit.
Servings: 8 servings
Calories: 163kcal
Ingredients
- 15 ounces can pumpkin puree
- 1 cup evaporated milk
- 3 eggs large
- ½ cup sugar
- ¼ cup sugar light brown
- 1 tbsp cornstarch
- 1½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- whipped topping
Instructions
- Preheat oven to 325 degrees.
- Spray a 9” pie pan very lightly with non-stick spray.
- In a small bowl, stir the evaporated milk and cornstarch until smooth.
- In a large mixing bowl, whisk all ingredients and the milk mixture together until completely blended.
- Pour the pie filling into the pie pan.
- Bake for 1 hr and 5 minutes, or until a knife inserted into the center of the pie comes away clean.
- Allow pie to completely cool
- Top with whipped topping if desired.
Nutrition
Calories: 163kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 67mg | Potassium: 230mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8438IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg