Crustless Pumpkin Pie
Servings: 8 Servings
Crustless Pumpkin Pie is harvest heaven on a plate, perfect for Thanksgiving and even Christmas!
- 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
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 can whipped topping
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.
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