Ingredients for Easy Eggless Spicy Pumpkin Pie
- 1 (14-ounce) can sweetened condensed milk
- Pumpkin Puree
- 1/4 cup cornstarch
- Vanilla Extract
- Cinnamon
- Ginger
- Allspice
- Nutmeg
- Prepared Graham Cracker Crust
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How to Make Easy Eggless Spicy Pumpkin Pie
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (15-ounce) can pumpkin puree, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg until smooth.
- Pour the pumpkin mixture into your prepared 9-inch graham cracker crust.
- Place the pie plate on a baking sheet to catch any spills. Bake on the center rack for 50-60 minutes, or until the pie filling is set and the edges are lightly browned. The center should be just slightly jiggly.
- Let the pie cool completely on a wire rack. This will help prevent cracking. Once cooled, chill in the refrigerator for at least 4 hours, or preferably overnight, before serving for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
157g
Fat
21g
Carbs
17g