Description
This crustless pumpkin pie recipe is so unbelievably rich and creamy! It’s an easy Thanksgiving dessert that you can make with 4 ingredients and one bowl.
Ingredients
Scale
- 1 (15- ounce) can pumpkin puree
- 1 (14- ounce) can sweetened condensed milk
- 2 eggs, whisked
- 2 teaspoons pumpkin pie spice *see note
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 425°F. Coat a 9-inch pie plate with nonstick spray and set aside.
- In a large bowl whisk together the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Pour the mixture into the prepared pie dish.
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F and bake for 30- 35 more minutes or until the knife inserted into the center comes out clean.
- Cool completely and serve.
Notes
- *If you don’t have pumpkin pie spice you can use 1 1/2 teaspoons of ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves.
- Store airtight in the refrigerator for up to 5 days.
- Freeze airtight for up to 2 months. Thaw in the refrigerator.
