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Piece of pumpkin pie on a pie server being served from the pie plate

Crustless Pumpkin Pie

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 Servings
Calories: 241kcal
Author: Holly
Crustless Pumpkin Pie is harvest heaven on a plate, perfect for Thanksgiving and even Christmas!

Ingredients

  • ¾ cup white sugar
  • 3 Tablespoons butter softened
  • 2 eggs beaten
  • 1 - 15 ounce can pumpkin puree
  • 1 - 12 ounce can evaporated milk
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ¾ teaspoon baking powder
  • teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 can whipped topping

Instructions

  • Preheat oven to 350 degrees F. Grease a 9 inch pie plate.
  • Whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice in a small bowl. Set aside.
  • In a large bowl, beat together the sugar, butter and eggs. Stir in the pumpkin, milk and vanilla to combine.
  • Add the dry ingredients to the pumpkin mixture and beat until smooth. Pour into the prepared pie pan.
  • Bake in preheated 350 degree oven for 50-55 minutes or until a toothpick inserted in the center of the pie comes out clean.
  • Cool 30 minutes and then refrigerate at least 3 hours or overnight.  Serve with whipped cream or ice cream.

Nutrition

Calories: 241kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 142mg | Potassium: 318mg | Fiber: 2g | Sugar: 25g | Vitamin A: 9125IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg