A lighter Thanksgiving Dessert: Crustless Pumpkin Pie

If pumpkin pie is the one thing you really look forward to, here’s an easy version to try. It uses ⅓ cup of sugar for the whole pie, and there’s no crust to roll out.

Ingredients

• 4 large eggs

• 1 can (15 oz) plain pumpkin purée

• 1 cup evaporated milk

• ⅓ cup granulated sugar

• 1 tablespoon pumpkin pie spice

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• Nonstick cooking spray

• Spray whipped cream for serving

How to make it

1. Heat the oven to 400°F and lightly coat a pie plate with cooking spray.

2. Whisk the eggs, then add the pumpkin, evaporated milk, sugar, pumpkin pie spice, vanilla, and salt. Whisk until smooth.

3. Pour the filling into the pie plate and bake for 15 minutes. Lower the oven to 325°F and bake for about 30 more minutes, until a knife inserted in the center comes out clean.

4. Let the pie cool before slicing. Top each slice with a little spray whipped cream. If you’re watching added sugar, check the label and pick one with less added sugar per serving.

Recipe adapted from Mississippi State University Extension