Easy Crustless Pumpkin Pie
This easy crustless pie is a low maintenance version of pumpkin pie that is sure to still impress. If you bake it in a pumpkin mold, get festive by giving it a face with in season, apples and figs!
- 1 15- oz can pumpkin purée
- 1 12- oz can evaporated milk
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- Whipped cream for serving optional
Preheat oven to 350° F.
Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so keep an eye on it.
Bake until knife inserted near the center comes out clean about 20 minutes depending on the dish.
Let cool, and refrigerate until ready to serve. Add a face and serve with a dollop of whipped cream.