Crustless Pumpkin Pie

(6)
Crustless Pumpkin Pie
"This pumpkin pie is perfect for Thanksgiving or Christmas and is super easy to make, you’ll only need one bowl to mix everything. Also, it’s full of all those warm spices you know and love such as cinnamon, nutmeg, allspice, etc."
-- @Ollie.om.nom
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  • Recipe Card
Prep time: 15mins
Cook time: 40mins
Serves or Makes: 8

Recipe Card

ingredients

  • 1 15 ounce can pumpkin puree
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup King Arthur gluten-free flour

Method

  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    In a large bowl whisk together pumpkin puree, sugar, dark brown sugar, vanilla, milk, and eggs. Whisk until smooth.

  • Step 3

    Add in cinnamon, ginger, nutmeg, allspice, clove, salt, and gluten-free flour. Whisk until smooth.

  • Step 4

    In a greased-lined pie pan pour in your pumpkin mixture.

  • Step 5

    Bake for 30-40 minutes until the center of the pie doesn’t jiggle and is lightly browned on the sides.

  • Step 6

    Once done let it cool completely before storing it in the fridge or serving once it’s cooled.

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