Crustless Pumpkin Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 235
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 29
- Protein
- 4
- Cholesterol
- 83
- Sodium
- 165
- Total: 2 hr 10 min (includes cooling time)
- Active: 10 min
Ingredients
Nonstick cooking spray, for the pie dish
One 15-ounce can pure pumpkin puree
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs
1 cup half-and-half
Lightly sweetened whipped cream, for serving
Chopped candied pecans, for serving
Directions
- Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
- Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
- Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
- If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.