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!
- 1 15 oz can pumpkin
- 1 c evaporated milk
- ¼ c brown sugar
- ½ c sugar
- 3 eggs
- 2 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 1 teaspoon vanilla
Preheat oven to 350°F and grease a 9-inch pie plate.
Add all ingredients into a large bowl and whisk until well-combined.
Pour into the prepared pie plate.
Bake for 40 minutes, or until the center is set.
Let cool the refrigerate until ready to enjoy!