With this easy Crustless Pumpkin Pie, you get just the best part of pumpkin pie - the delicious filling - and you save a ton of calories! Win-Win!
Cool Time & Chill Time8hrs
Author: Michelle / Now Cook This!
1(12-ounce) canevaporated milk
1(15-ounce) canpure pumpkin
2teaspoonspumpkin pie spice
whipped cream, optional, for topping
Preheat the oven to 325°F. Spray a standard 9-inch or a deep-dish 9-inch glass pie dish with cooking spray.
In a large bowl, whisk together the evaporated milk, eggs, and vanilla extract until the eggs are well combined.
Add the pumpkin, sugar, pumpkin pie spice, and salt. Whisk until well combined.
Pour the pumpkin mixture into the prepared pie dish.
Bake at 325°F for 60 to 70 minutes or until a knife inserted in the center comes out clean. An alternate method is to give the pie dish a gentle shake. It is done when the filling is firm around the edges and the center has just a very slight jiggle (kind of like Jell-O).
Remove from the oven and place on a wire cooling rack. Cool completely, uncovered, at room temperature (this will take about 2 hours).
Cover with plastic wrap and chill in the refrigerator for at least 6 hours. I usually just let mine chill in the refrigerator overnight.
Slice and serve with whipped cream, if desired.
To make sure your pie doesn't overcook, I suggest starting to check it at about 50 minutes.
You could use a 9½-inch pie dish. The pie will be a little thinner and may cook faster, so start checking it earlier.
If you use a metal pie pan, especially a dark one, the pie will likely cook faster, so start checking it earlier.
Although you can serve the pie after it has cooled completely at room temperature, the texture and flavor really benefit from chilling in the refrigerator for at least 6 hours.
Store any leftover pie, covered, in the refrigerator for up to 3 to 4 days.
Estimated calories are for the pie only and do not included whipped cream.