Get ready to delight your taste buds with a deliciously simple No-Crust Pumpkin Pie! This recipe showcases the warm, inviting flavors of fall, making it the perfect dessert for any gathering or occasion. Let’s dive into this easy-to-follow recipe that requires just seven ingredients!
No-Crust Pumpkin Pie
This no-crust pumpkin pie is not only easier to make, but it also lets the creamy filling take center stage. You won’t even miss the crust!
Ingredients:
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs. Mix until everything is well blended.
- Add the vanilla extract, cinnamon, ginger, and nutmeg to the mixture. Stir until just combined; be careful not to overmix.
- Pour the pumpkin filling into a greased 9-inch pie dish. Smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until the pie is set and a knife inserted into the center comes out clean.
- Once baked, let the pie cool at room temperature for about 1 hour. Then, refrigerate for at least 2 hours before serving for the best texture.
- Serve chilled or at room temperature, and if you’d like, add a dollop of whipped cream on top!
This No-Crust Pumpkin Pie is a wonderful addition to your dessert table. With its creamy filling and delightful spices, it’s sure to impress your family and friends. Enjoy every bite!