Crustless Pumpkin Pie
The EASIEST pumpkin pie you'll ever make because there's no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!! 🎃🙌🍂
Servings: 8
Calories: 209cal
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- ½ cup Bisquick or similar complete pancake mix
- ½ cup granulated sugar
- 2 tablespoons light brown sugar packed
- 1 tablespoon unsalted butter softened
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- whipped topping or whipped cream for serving
Instructions
- Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
- To a large bowl, add all the ingredients (except the whipped topping) and whisk well to combine. Pour into prepared pie plate.
- Bake for about 35 to 40 minutes, or until pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
- Allow pie to cool at room temp for about 30 minutes.
- Cover and allow pie to chill in the fridge for about 3 to 4 hours, or sufficiently chilled.
- Serve with whipped topping or whipped cream.
Notes
Note: I like pumpkin desserts to have plenty of pumpkin spice and oomph so they don't taste bland. If you prefer more muted flavors, reduce the amount of spices and/or omit adding the additional cinnamon, ginger, and cloves.
Storage: Pie will keep airtight in the fridge for up to 5 days.
Nutrition
Serving: 1 | Calories: 209cal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 221mg | Fiber: 2g | Sugar: 22g
