Description
This rich and creamy crustless pumpkin pie is a delightful twist on a classic favorite. Perfectly spiced and decadently smooth, it’s a must-have for your fall dessert table!
Ingredients
Scale
- 1 (15-ounce) can pumpkin puree
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a baking dish of similar size.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the heavy cream, milk, and vanilla extract until the mixture is smooth.
- Pour the pumpkin mixture into the prepared pie dish.
- Bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely before serving. It can be enjoyed warm or chilled, topped with a dollop of whipped cream if desired.
Notes
For added flavor, consider topping with a sprinkle of nutmeg or a drizzle of caramel before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes