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Delicious crustless pumpkin pie served in a rustic setting

Crustless Pumpkin Pie

A delightful and easy-to-make crustless pumpkin pie that captures the essence of autumn with its creamy pumpkin flavor and warm spices.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 3 pieces eggs
  • 1 cup granulated sweetener (regular or a sugar substitute with a 1:1 sugar ratio)
  • 15 ounces pumpkin puree
  • 1 cup heavy cream (or half and half or milk)
  • ΒΌ teaspoon salt
  • 1 tablespoon pumpkin pie spice

Method
 

Preparation
  1. Preheat the oven to 450 degrees F. Coat a 9-inch deep-dish pie dish with nonstick spray or butter.
  2. In a medium-sized bowl, beat the eggs, granulated sweetener, salt, and pumpkin pie spice together.
  3. Stir in the pumpkin puree and heavy cream, mixing well until combined.
  4. Pour the pumpkin filling into the pie dish.
Baking
  1. Bake for 10 minutes.
  2. Reduce the oven temperature to 350 degrees F and bake for an additional 40 to 55 minutes, or until a knife inserted near the middle comes out clean.
  3. Cool the pie, then refrigerate before serving.

Notes

Serve chilled or at room temperature. Enhance with a dollop of whipped cream or a scoop of vanilla ice cream. For storage, cover loosely with plastic wrap or foil and keep in the refrigerator for 3 to 4 days. Can be frozen for up to a month.