Crustless Pumpkin Pie
Skip the finicky pie crust and save a few calories by making a Crustless Pumpkin Pie this year! It might be a little “lighter” but it’s packed with flavor and the smooth pumpkin you’re wanting!
Servings: 8
Calories: 155kcal
Ingredients
- 1 15-ounce can pumpkin
- 1 cup evaporated milk
- 1/4 cup brown sugar
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon cornstarch
- 2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9-inch pie plate.
- Add all ingredients into a large bowl and whisk until well-combined.1 15-ounce can pumpkin, 1 cup evaporated milk, 1/4 cup brown sugar, 1/2 cup sugar, 3 eggs, 1 tablespoon cornstarch, 2 teaspoon pumpkin pie spice, 1/8 teaspoon salt, 1 teaspoon vanilla extract
- Pour into the prepared pie plate.
- Bake for 40 minutes, or until the center is set.
- Let cool then refrigerate until ready to enjoy. Serve with whipped topping, if desired.
Notes
Keep leftovers refrigerated for up to 3 days in an airtight container.
Nutrition
Serving: 1slice | Calories: 155kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 98mg | Potassium: 239mg | Fiber: 1.5g | Sugar: 19g | Vitamin A: 8488IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg