Pumpkin pie without crust
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 235, total fat 10 G., saturated fats 4 G., proteins 4 G., carbohydrates 33 G., fiber 2 G., cholesterol 83 mg, sodium 165 mg, sugar 29 G.
Calories 235, total fat 10 G., saturated fats 4 G., proteins 4 G., carbohydrates 33 G., fiber 2 G., cholesterol 83 mg, sodium 165 mg, sugar 29 G.
This pumpkin pie is so tender and filling, you'll hardly even remember the crust is missing. And considering it only takes about ten minutes to make, this magnificent dessert will be a must-have for your holiday table. This pumpkin pie can be baked up to two days in advance and stored in the refrigerator. Serve garnished with whipped cream and candied pecans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) canned pumpkin puree
- 0.5 cup light brown sugar
- 0.5 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 0.5 tsp coarse salt
- 3 large eggs
- 1 cup cream (10%)
- Lightly sweetened whipped cream, for serving
- Chopped candied pecans, for serving
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Recipes with similar ingredients: pumpkin puree, brown sugar, pumpkin pie spice, eggs, cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C). Spray a 9-inch (22 cm) glass or ceramic pie dish with cooking spray.
- Place the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, salt, and eggs; stir. Add the cream and stir until fully incorporated.
- Pour the pumpkin mixture into the prepared pie pan and place the pan on a rimmed baking sheet. Bake the pie on the pan until the center is just set, 1 hour 10 minutes to 1 hour 20 minutes. Transfer the pie to a wire rack to cool completely, and serve with whipped cream and a sprinkle of candied pecans. If not serving the pie right away, let it cool, cover loosely with plastic wrap, and refrigerate for up to 2 days..
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