Crustless Pumpkin Pie (with streusel topping)
This crustless pumpkin pie is super easy to make and so yummy! The sweetened condensed milk and the tasty crunchy topping take this pie to a whole new level of deliciousness!
Servings: 12
Calories: 233kcal
Ingredients
- 1 15 oz (425g) can o Pumpkin puree
- 1 14 oz (396g) Sweetened Condensed milk
- ¼ cup sugar
- 3 eggs
- 2 teaspoon pumpkin pie spice or (1¼ teaspoon cinnamon + ½ teaspoon powdered ginger + ¼ teaspoon nutmeg + ⅛ teaspoon ground clove)
- ½ teaspoon salt
For the Topping
- 1 ¼ cup Butter Pecan cake mix
- ¼ cup butter, melted
Instructions
- Heat oven to 350ºF / 180ºC, and grease a 9-inch (23 cm) glass pie plate.
- In a large bowl, beat the eggs with a wire whisk. Stir in pumpkin puree, sugar, sweetened condensed milk, spices and salt. Pour it in the pie plate.
- In a medium glass bowl, melt butter in the microwave (you can also melt the butter in a pan, on the stove top, if you prefer). After that, add cake mix to the melted butter and combine them with the tip of your fingers, until it resembles coarse crumbs, like a streusel. Gently distribute it over the pie filling.
- Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for about 30 minutes before cutting.
- Enjoy it warm or cold with a scoop of vanilla ice cream.
Nutrition
Calories: 233kcal