Naked Fresh Pumpkin Pie

Food & Drink 1 839
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No Thanksgiving would be complete without the goodness of Naked Fresh Pumpkin Pie! The memories of the laughter in the air and the smell coming from the kitchen dominates; pumpkin, sugar, cinnamon, a touch of ginger and hint of cloves.

This gluten free recipe takes the traditional American and Canadian, holiday dessert, to a whole new level, with chopped pecans and airy cool whip whipped topping. Cue the applause. I am positive that this classic de-lic-ious crustless pumpkin pie will grace many American tables over Thanksgiving, most especially now that it’s recognized for its superior nutrition benefits. Have a happy and healthy baking this upcoming holiday season!

Naked Fresh Pumpkin Pie
Serves 8
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
164 calories
23 g
58 g
7 g
5 g
3 g
123 g
214 g
19 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 164
Calories from Fat 57
% Daily Value *
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 58mg
Sodium 214mg
Total Carbohydrates 23g
Dietary Fiber 2g
Sugars 19g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 eggs
  2. 1/2 cup brown sugar
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground nutmeg
  6. 1/4 teaspoon ground cloves
  7. 1/8 teaspoon ground ginger
  8. 1 1/4 cups evaporated milk
  9. 15 ounce homemade pumpkin puree*
  10. 1/4 cup chopped pecans for garnish
  1. Heat oven to 400 degrees Fahrenheit.
  2. Mix together eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until combined. Add in milk and pumpkin, stir until mixture is smooth consistency.
  3. Pour into a 9-inch glass pie pan. Top with pecans.
  4. Bake for 15 minutes then lower oven heat to 350 degrees Fahrenheit. Continue to bake for another 30 to 40 minutes. Pie should be firm set. Cool for at least 1 hour before cutting.
*Homemade Pumpkin puree
  1. Yield amount is determined by the size of the pumpkin used.
  1. 1 medium to large sugar pumpkin
  1. Heat oven to 325 degrees Fahrenheit.
  2. Halve the pumpkin from the stem to base using a sharp knife. Take out and discard seeds and pulp. Cover each pumpkin half with aluminum foil.
  3. Place on baking sheet, foil side up. Bake in the heated oven for 1 hour or until fork tender.
  4. Remove from oven.
  5. Remove pumpkin meat from the shells. Place in a blender. Puree. Place in a strainer to remove any stringy pieces. Can be stored in the freezer in freezer safe bags until ready to use.
Adapted from All Recipes
Adapted from All Recipes
Warm you up this holiday season with your favorite hot beverage and paired it with pumpkin pie.


About the author / 

Jean Fermano

Jean is an avid foodie, food blogger, author, and health enthusiast. She is not shy about trying different types of food and sharing her discoveries. Jean has been featured in a popular TV Show in the Philippines, Unang Hirit, a morning news and talk show aired every weekday morning by GMA Network. Follow Jean's food adventures, all for good food and healthy living, here on Sleekly.

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