Crustless Pumpkin Pie Recipe

This crustless pumpkin pie is perfect for those who prefer a lighter and healthier version of the classic dessert. Made with pumpkin puree, spices, and a hint of sweetness, it's a delightful treat that will satisfy your pumpkin cravings. Best of all, it's crustless, making it gluten-free and lower in calories. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for a truly irresistible fall dessert. With a quick preparation time of 15 minutes and about an hour in the oven, this recipe is a must-try for pumpkin lovers.

Ingredients

• 1 can (15 ounces) pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract
• Whipped cream (for serving)
• Ground cinnamon (for garnish)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and salt. Mix well.
3. In a separate bowl, beat the eggs. Add the beaten eggs, evaporated milk, and vanilla extract to the pumpkin mixture. Stir until everything is well combined.
4. Pour the mixture into a greased 9-inch pie dish.
5. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool completely before serving.
7. Serve with a dollop of whipped cream and a sprinkle of ground cinnamon.
8. Enjoy!

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