This pumpkin pie is so creamy and satisfying, you’ll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 10 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 235 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 83 mg |
| Sodium | 165 mg |
Reviews
It is so good , simple baked pumpkin no crust.
I made this and it was very loose. Don’t like how it turned out at all.
I made this today (11/6/19). I used almond milk instead of 1/2 & 1/2 and I added a bit more pumpkin pie spice than listed as well as a good dash of cinnamon. It is very delicious with a lighter texture than pumpkin pie. I also used less brown sugar than called for and for me it’s still quite sweet. Next time I’ll use even less sugars. I’d make this again and maybe add some chopped walnuts to it too for a little texture/crunch. Very good.
I expected something more like the texture of my Libby’s pumpkin pie recipe, but this is different. It is less firm, kind of gelatinous in texture. It is also thin, only an inch thick in my 9″ pie pan. But it is very tasty, especially if you use good, fresh spices.
I made this today, and it is great. Only, I made some modifications to it. I used fresh pumpkin, and added 2 tablespoons cornstarch. Additionally, instead of pumpkin pie spice, I used 1 tsp cinnamon, 1/2 tsp each nutmeg and ginger, 1/4 tsp cloves.
Do you think I could make this in individual ramekins as a custard??
So, I actually MADE this pie and received rave reviews from the very serious pumpkin pie fans of my family, who at first, looked at it like it was a hairy beast that had invaded the Thanksgiving dessert table. *Note-I always add a pinch of black pepper to “spiced” baked goods. I don’t know why, but they just taste better.
I am on a modified Keto diet.. 30gr or less carbs, 40 to 60gr protein/per day. (Dr said to lose 50 lbs due to health issues…) have lost 26, but here come the holidays! Will make this pumpkin pie without the crust. I will use the pumpkin from Halloween, which I baked and froze, and will use Swerve brown and white sugar substitutes, and add some pumpkin pie spice to the whipped cream. Should be good!
This is pumpkin pudding…we made it with any extra pie filling.
Um, it’s not pie without a crust, it’s just pudding