Crustless Pumpkin Pie
A delightful dessert capturing the essence of fall, this crustless pumpkin pie is comforting and easy to prepare, making it perfect for gatherings or a cozy night in.
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 can be enjoyed warm or chilled. Serve plain or with whipped cream and a sprinkle of cinnamon or nutmeg. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze individual slices wrapped tightly in plastic wrap for up to a month.