Crustless pumpkin pie is a delightful dessert that captures the essence of fall in every bite. This recipe offers a comforting, smooth texture that embodies all the classic flavors of traditional pumpkin pie, without the hassle of making a crust. Perfect for gatherings or a cozy night in, this pie is as easy to prepare as it is delicious.
Why Make This Recipe
If you love pumpkin pie but want to skip the crust, this recipe is for you. It’s a fantastic choice for those who are gluten-free or simply looking for a lighter option. With minimal ingredients and easy steps, you can whip up this pie in no time. Plus, it’s a great way to savor the flavors of autumn, making it a must-try for Thanksgiving or any special occasion.
How to Make Crustless Pumpkin Pie
Making a crustless pumpkin pie is straightforward and quick. Here’s how to do it:
Ingredients:
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar or unrefined sugar or granulated erythritol
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, milk, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the cinnamon, baking powder, pumpkin pie spice, salt, flour, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined and smooth.
- Pour the batter into the prepared pie dish and spread it evenly.
- Bake for 45-50 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean and the top should be set.
- Once done, remove from the oven and let it cool completely before serving. Store any leftovers in the refrigerator.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
How to Serve Crustless Pumpkin Pie
Crustless pumpkin pie can be enjoyed warm or chilled. Serve it plain, or add a dollop of whipped cream on top for an extra treat. You can also sprinkle a bit of cinnamon or nutmeg for added flavor!
How to Store Crustless Pumpkin Pie
To store leftovers, place the pie in an airtight container and refrigerate. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly in plastic wrap, for up to a month.
Tips to Make Crustless Pumpkin Pie
- Make sure your pumpkin puree is smooth for the best texture.
- You can use any milk of your choice, including dairy, almond, or oat milk.
- For added sweetness, adjust the sugar based on your taste or dietary needs.
Variation
Feel free to add in your favorite spices for more flavor, such as nutmeg or ginger. You can also mix in chocolate chips or nuts for a fun twist on this classic dessert.
FAQs
1. Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just keep it covered in the refrigerator until you’re ready to serve.
2. Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure you cook and puree the pumpkin until it’s smooth before using it in the recipe.
3. Is this recipe suitable for vegans?
You can make this recipe vegan by using a plant-based milk alternative and substituting sugar with a vegan sweetener.
Crustless Pumpkin Pie
Ingredients
Main Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice Use dairy, almond, or oat milk.
- 2 1/2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup flour (spelt, oat, white, sorghum, or almond) Can choose any type based on preference.
- 1/2 cup sugar or unrefined sugar or granulated erythritol Adjust based on sweet preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, milk, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the cinnamon, baking powder, pumpkin pie spice, salt, flour, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined and smooth.
- Pour the batter into the prepared pie dish and spread it evenly.
- Bake for 45-50 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean and the top should be set.
- Once done, remove from the oven and let it cool completely before serving.
Notes
Crustless Pumpkin Pie
Ingredients
Main Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice Use dairy, almond, or oat milk.
- 2 1/2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup flour (spelt, oat, white, sorghum, or almond) Can choose any type based on preference.
- 1/2 cup sugar or unrefined sugar or granulated erythritol Adjust based on sweet preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or line it with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, milk, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the cinnamon, baking powder, pumpkin pie spice, salt, flour, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined and smooth.
- Pour the batter into the prepared pie dish and spread it evenly.
- Bake for 45-50 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean and the top should be set.
- Once done, remove from the oven and let it cool completely before serving.
