Crustless Pumpkin Pie


  • 1 can (398 mL) pumpkin (plain, not pie filling)
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs (slightly beaten)
  • 1 can (385 mL) evaporated milk
  • vanilla yogurt


  • large bowl
  • large spoon for mixing
  • can opener
  • small bowl (for beating eggs)
  • fork (for beating eggs)
  • glass pie plate

Prep time:




Cook time:


Recipe attribution:

Nicole Spencer

  1. In a large bowl, mix pumpkin, sugar, salt and spices.
  2. Stir in the two slightly beaten eggs and mix well.
  3. Add the evaporated skim milk (shake can before opening) and stir until smooth.
  4. Pour into a lightly greased glass pie plate. (This recipe works best in a glass pie plate instead of metal.)
  5. Bake in a 400° F oven for about 40 minutes or until a knife inserted in the center comes out clean.
  6. Once cooled, serve with vanilla yogurt (or light whipped cream).

This pie is even better if made the day before!