Description
A smooth, rich pumpkin pie without the fuss of a crust—perfect for a quick, gluten-free dessert.
Ingredients
Scale
For the Crust:
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Whipped cream for serving (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Grease a 9-inch pie dish.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla until smooth.
- Pour the mixture into the prepared pie dish and smooth the top.
- Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for 30-35 minutes, or until the center is set.
- Let cool completely on a wire rack, then refrigerate for at least 2 hours before serving. Top with whipped cream if desired.
Notes
You can customize the seasonings to taste.