Ingredients and Weight: - Canned pumpkin puree: 29 ounces (828 grams) - Evaporated milk: 12 ounces (355 milliliters) - Sweetened condensed milk: 14 ounces (397 grams) - Pumpkin pie spice: 2 teaspoons (3 grams) - Ground cinnamon: 1/4 teaspoon (1 gram) - Ground nutmeg: 1/4 teaspoon (1 gram) - Eggs: 2 large - Vanilla extract: 1 teaspoon (5 milliliters)
Preparation Time: - 10 minutes
Cooking Time: - 45-50 minutes
Difficulty Level: - 1 (Simple)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. Grease a 9-inch (23-centimeter) glass pie plate or an 8x8-inch (20x20-centimeter) square baking dish. 3. In a large bowl, combine pumpkin puree, evaporated milk, sweetened condensed milk, pumpkin pie spice, cinnamon, nutmeg, eggs, and vanilla extract. Whisk together until smooth. 4. Pour the filling into the prepared dish. 5. Bake for 45-50 minutes, or until the center is set. 6. Let cool for at least 2 hours before serving.
Nutritional Information: - Calories: 300 per serving - Fat: 12 grams - Carbohydrates: 45 grams - Protein: 10 grams
Dish Characteristics: - Creamy, smooth texture - Rich pumpkin flavor - Warm and comforting taste - Simple and easy to make
User Comments: - "This crustless pumpkin pie is a lifesaver! It's so easy to make and always turns out perfect." - Jessica - "I love the rich and creamy texture of this pie. It's the perfect fall dessert." - Sarah - "The combination of pumpkin and spices is divine. This pie is a true winner." - Michael
Special Precautions and Tips: - Do not overbake the pie, or it will become dry. - Let the pie cool completely before cutting it into slices to prevent the filling from spilling out. - Serve the pie with whipped cream or vanilla ice cream for an extra special treat.