All the cozy fall flavor of pumpkin pie—without the crust! Naturally gluten-free and irresistibly creamy 😍
Ingredients:
* 1 (15 oz) can pumpkin puree
* 1/2 cup granulated sugar
* 1/4 cup brown sugar
* 2 large eggs
* 1 (12 oz) can evaporated milk
* 1 tsp vanilla extract
* 1/2 tsp salt
* 1 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/4 tsp ground cloves
* 1/4 tsp ground nutmeg
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or square baking dish.
2. In a large bowl, whisk together pumpkin puree, sugars, eggs, evaporated milk, and vanilla until smooth.
3. Add salt, cinnamon, ginger, cloves, and nutmeg; whisk until fully combined.
4. Pour mixture into prepared dish and smooth the top.
5. Bake for 45–55 minutes, or until the center is set and a toothpick comes out clean.
6. Let cool completely before serving. Chill for best texture.
7. Serve with a scoop of vanilla ice cream or a dollop of whipped cream!
Pro Tip:
Add a sprinkle of chopped pecans before baking for a nutty crunch on top!
Crustless Pumpkin Pie
