Crustless Pumpkin Pie
A delightful, gluten-free dessert that captures the essence of fall with creamy pumpkin and warm spices, all without the crust.
Ingredients
For the filling
- 1 cup pumpkin puree Canned or homemade
- 3 pieces eggs Room temperature for best results
- 3/4 cup brown sugar Can substitute with maple syrup or coconut sugar
- 1/2 teaspoon cinnamon For classic flavor
- 1/4 teaspoon nutmeg Adds warmth
- 1/4 teaspoon ginger For a spicy note
- 1 pinch salt Enhances flavor
- 3/4 cup milk Use whole milk for richness or almond milk for a dairy-free version
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt. Slowly pour in the milk while whisking until smooth.
- Lightly grease a pie dish or baking pan to prevent sticking.
- Pour the pumpkin mixture into the prepared dish, smoothing out the top with a spatula.
Baking
- Place the pie in the oven and bake for 45 to 55 minutes.
- Check for doneness; the edges should be set but the center slightly jiggly.
- Let the pie cool at room temperature, then refrigerate for at least an hour before serving.
Notes
For best flavor, let the pie chill. Serve warm or chilled with whipped cream or vanilla ice cream. Can also add crushed pecans or caramel sauce.