easy crustless pumpkin pie

Give your Thanksgiving guests a delicious, crustless pumpkin pie this year! This crustless pumpkin pie has a smooth creamy filling full of great spiced pumpkin flavor without the unhealthy crust. This recipe is perfect for those following a low-carb diet or those looking to enjoy their pumpkin pie guilt-free. This is an easy-to-make holiday dessert that is made in one bowl for easy cleanup.

– 3 cups pumpkin puree or canned pumpkin – 2 cups brown sugar – 1½ cups evaporated milk – 2 tsp ground cinnamon – ½ tsp ground ginger – 1 tsp ground nutmeg – ½ tsp salt


 – Preheat your oven to 425 degrees Fahrenheit – Grease a 9.5-inch deep-dish pie plate or 8.5 x 11-inch baking dish. – In a large bowl, beat eggs lightly. Whisk in pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until well combined. Whisk in evaporated milk until well combined


– Pour filling into the baking dish. – Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 minutes, or until a knife inserted in the center of the pie comes out clean.

– Remove from the oven and cool completely on a wired rack. Cover and place in the fridge 2 to 24 hours before serving. Serve chilled.

Slice and top with whipped cream.