Crustless Pumpkin Pie

Ashley Robohm


Easy and helped me make this pie!!!!


★★★★★ 1 vote

15 Min
45 Min


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  • 1 lb
    can solid pack pumpkin
  • 12 oz
    can evaporated milk
  • 2
  • 2
    egg whites
  • 3/4 c
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
  • 1/2 c
    graham cracker or vanilla wafer crumbs
  • 1 c
    whipped cream, optional

How to Make Crustless Pumpkin Pie


  1. In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth.
  2. Mix in sugar, cinnamon, allspice, ginger and salt, blending well.
  3. Stir in crumbs.
  4. Spray high-sided 9-inch pie plate with nonstick cooking spray.
  5. Pour pie filling into pie plate.
  6. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out
  7. Cool pie on wire rack and refridge overnight.
  8. Cut in wedges and serve with small dollop of whipped cream.

Printable Recipe Card

About Crustless Pumpkin Pie

Course/Dish: Pies
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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