Nut-Free Pumpkin Pie
This delicious Nut-Free Pumpkin Pie is a perfect dessert for fall gatherings, featuring a creamy pumpkin filling spiced with warm cinnamon and nutmeg. With a flaky crust and rich flavor, it's safe for those with nut allergies and sure to please everyone at the table.
Cuisine: American
Cooking time: 70 minutes
Serves: 8
Ingredients
- 1 prepared pie crust store-bought or homemade pie crust
- 2 cups canned pumpkin puree
- 3/4 cup granulated sugar
- 1 can evaporated milk (12 oz)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. In a large mixing bowl, combine the pumpkin puree, sugar, evaporated milk, eggs, cinnamon, and nutmeg. Whisk until the mixture is smooth and well combined.
- 3. Pour the pumpkin mixture into the prepared pie crust, spreading it evenly.
- 4. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set.
- 5. Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream if desired.
Browse more: Vegetarian · Gluten Free · Dairy Free
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