Easy and Delicious No-Crust Pumpkin Pie Recipe

If you're looking for a quick and hassle-free pumpkin pie recipe, look no further! This no-crust pumpkin pie is incredibly easy to make and delivers the same delicious flavors as a traditional pumpkin pie. With a smooth and creamy filling spiced with cinnamon, nutmeg, and cloves, this pie will be a hit at any gathering. And the best part? You save time and effort by eliminating the crust. Serve it with a dollop of whipped cream for the perfect finish.

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• Whipped cream, for serving

Directions

1. Preheat your oven to 425°F (220°C) and grease a 9-inch pie dish.
2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, cloves, and salt until well combined.
3. Pour the mixture into the greased pie dish.
4. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the center is set.
5. Remove the pie from the oven and let it cool completely.
6. Once cooled, refrigerate for at least 2 hours or overnight to allow the flavors to develop.
7. Serve chilled with a dollop of whipped cream on top.

Interesting Facts