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!
Keyword: Pie, Pumpkin
115 oz(425g) can o Pumpkin puree
1 14 oz(396g) Sweetened Condensed milk
2teaspoonpumpkin pie spice or (1¼ teaspoon cinnamon + ½ teaspoon powdered ginger + ¼ teaspoon nutmeg + ⅛ teaspoon ground clove)
For the Topping
1 ¼cupButter Pecan cake mix
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.