Description
All the creamy, spiced goodness of a traditional pumpkin pie without the crust—simple, comforting, and full of fall flavor.
Ingredients
Scale
- 1 can (15 oz) pure pumpkin purée
- ¾ cup brown sugar (or sugar substitute for a keto option)
- 2 large eggs
- 1 cup evaporated milk (or almond milk for dairy-free option)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional: ½ cup plain Greek yogurt or 1 scoop vanilla protein powder
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- If making the high-protein version, add Greek yogurt or protein powder and whisk until combined.
- Pour mixture into the prepared pie dish and tap gently to remove air bubbles.
- Bake for 45–50 minutes, until center is just set but still slightly wobbly.
- Cool completely on a wire rack, then refrigerate for at least 2 hours.
- Serve chilled or at room temperature with whipped cream or Greek yogurt on top.
Notes
Use pure pumpkin purée, not pumpkin pie filling. Avoid overbaking and allow proper chilling for best texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 15g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: crustless pumpkin pie, pumpkin dessert, gluten-free pie, fall recipe