Crustless pumpkin pie is made from pureed pumpkin, spices and milk. It contains fewer carbohydrates and calories than traditional pumpkin pie and makes for an alternative dessert for the holidays.
Crustless Pumpkin Pie Recipe
This recipe was originally published on Nestle's Very Best Baking website. It is an easy recipe that makes around eight servings.
Prep time: 10 minutes
Cook time: 55 minutes
Chill time: 4 hours
Ready in: 5 hours and 5 minutes
- 1, 15-ounce can pureed pumpkin
- 1, 12-ounce can evaporated milk
- 3/4 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 2 eggs
- Prepare the oven and pie dish
- Prepare the filling
- Bake the pie
- Chill the pie
Turn on the oven to 350 F. Grease a pie plate and set it aside.
Mix pie ingredients together in a food processor or blender.
Pour the pie filling mixture into the greased pie plate. Bake the pie for 55 minutes. Remove the pie from the oven when a toothpick inserted into the center comes out clean. Let the pie cool.
Chill the pie in the fridge for 4 hours before serving.
To further reduce the calories in the recipe, used evaporated skimmed milk in place of regular evaporated milk.