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The first cool evenings of fall always make me hungry for pumpkin pie. 🎃 I love the warm spices and creamy filling, but I don’t always want a full crust or a lot of sugar and butter. This no-crust version has been one of my favorites for years. A few little pastry leaves on top make it feel especially festive, but they’re entirely optional.
RosemaryThyme No-Crust Pumpkin Pie
Ingredients
- ¾ cup Swerve Granular sugar replacement
- 2 eggs, beaten
- 1 can (15 ounces) pumpkin purée
- 1 can (12 fluid ounces) fat-free evaporated milk
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground ginger
- 1 rolled piecrust, optional, for decoration
Directions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie dish.
- Whisk together the eggs and Swerve. Add the pumpkin, evaporated milk, vanilla, salt, and spices. Whisk until smooth, then pour into the pie dish.
- Set the pie dish in a larger baking pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the pie dish.
- Bake for about 50 minutes, until the edges are set and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean.
- Carefully remove the pie from the water bath. Let it cool, then refrigerate until chilled.
Optional fall decoration: Cut leaf or pumpkin shapes from the rolled piecrust and bake them separately according to the package directions. Place them on the chilled pie just before serving.
A little taste of fall, with all the pumpkin pie flavor I love. 🍂
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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
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