Crustless Pumpkin Pecan Pie

Crustless pumpkin pecan pie combines two great desserts and removes the crust. The pecans add a delicious crunch to the smooth pumpkin pie in this easy recipe.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings serving

Calories 334 kcal

Equipment

9 inch springform pan or 9 inch round pan

Ingredients

15 ounce canned pumpkin
2 large egg
1 egg yolk
3/4 cup granulated sugar
1.5 tablespoon cornstarch
2 teaspoon pumpkin pie spice
1/2 teaspoon salt
12 ounce evaporated milk

Topping

1 cup pecan (chopped)
1/2 cup light brown sugar
2 tablespoon honey ( or maple syrup)

Instructions

reheat the oven to 325℉.
In a bowl, add in the canned pumpkin. Then, whisk in the egg.
To the side, add in the sugar, salt, pumpkin pie spice and cornstarch. Mix that together so that the cornstarch is spread out through the other grains to prevent any possible clumping.
While mixing, add in the mix with the sugar into the pumpkin and egg you mixed together in step 2.
Lastly, mix in the evaporated milk until everything is mixed evenly. Pour the mixture into the pan. Place in the oven and bake for 40 minutes.
While baking, mix together the pecan topping. At the 40 minute mark, remove the pan and sprinkle the pecan topping across the top. Place back in oven and bake a remaining 15 minutes or until the sugars in the topping have melted down.
Remove from the oven and allow to cool completely before serving.

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Crustless Pumpkin Pecan Pie

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