Description
A creamy, spiced pumpkin pie with no crust. Perfect for gluten-free eaters, it’s packed with flavor and healthy ingredients while staying true to a classic fall favorite.
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree (not pie filling)
- ¾ cup granulated sugar (or substitute with monk fruit sweetener)
- 2 large eggs
- 1 cup evaporated milk (or full-fat coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat Your Oven: Set the oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or non-stick spray.
- Mix the Filling: In a large bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, and vanilla extract until smooth.
- Add the Spices: Sprinkle in the cinnamon, nutmeg, cloves, ginger, and salt. Whisk it all up until it’s well combined.
- Pour & Smooth: Pour the pumpkin mixture into the greased pie dish. Use a spatula to smooth the top for an even bake.
- Bake: Pop it into the oven and bake for about 50 minutes, or until the center is just slightly jiggly but not wet. A knife inserted near the center should come out mostly clean.
- Cool & Chill: Let the pie cool to room temperature, then refrigerate it for at least 2 hours to set. Overnight is even better!
Notes
For a dairy-free version, use coconut milk instead of evaporated milk. You can also make it sugar-free by swapping the sugar with monk fruit sweetener.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 12g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg