Crustless pumpkin pie 

Merry Christmas and Happy Holidays! I hope you are enjoying this time to relax as much as I am.

Now that I’m done with yoga teacher training on the weekends, I am excited to be back on the blog sharing recipes with you! I am also excited to spending my Sundays meal prepping for the week. For the past couple of months I’ve definitely been “winging it” with my meals, which is not my style whatsoever!

I have a short but sweet (literally) recipe to share today. I make this so often, I cannot even count how many times I’ve made it this fall season alone. I was not planning on posting this recipe, but I shared it with a friend, who shared it with her family…and well, if it is already being shared, I may as well share it with you!

Crustless Pumpkin Pie


  • 1 15oz can of pumpkin purée
  • 1 14oz can of sweetened condensed milk
  • 2 eggs
  • Optional: 1/4 teaspoon pumpkin pie spice 


Preheat oven to 375 degrees F.

Combine all ingredients in a large bowl and mix well.

Grease a square baking pan. Pour batter into the pan. Bake for 40 minutes. Allow to cool thoroughly before eating – perhaps even in the fridge overnight! It tastes exponentially better. Serve with cool whip or whipped cream.

Store leftovers in the fridge.

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