There’s something so comforting about the smell of pumpkin pie wafting through the house in autumn. It’s one of those memories I cherish from childhood, huddled in the kitchen with my family, eagerly waiting for that golden-brown pie to come out of the oven. The best part? It was always crustless! My grandma had a special way of making crustless pumpkin pie that not only simplified the process but also highlighted the rich flavors of pumpkin. In this article, I’m sharing my favorite recipe for crustless pumpkin pie—a dish perfect for holiday gatherings or cozy evening desserts.
PART 1: Understanding Crustless Pumpkin Pie
Crustless pumpkin pie is a delightful twist on the traditional dessert, allowing the rich, spiced flavor of pumpkin to shine without a crust. This dish provides an excellent option for those seeking gluten-free alternatives or for anyone who simply prefers the filling over the crust. The beauty of a crustless pumpkin pie lies in its simplicity; you get all the deliciousness without the extra steps of mixing, rolling, and baking a crust.
What’s great is how this dessert appeals to a wide range of taste preferences. You don’t have to sacrifice flavor for convenience; crustless pumpkin pie is a wonderful compromise that still delivers on richness and satisfaction. The creaminess of the filling pairs beautifully with the warm spices, creating a harmonious blend that warms your heart during the cooler months.
Additionally, making a crustless pumpkin pie is often quicker than the traditional version, making it perfect for weeknights or impromptu gatherings. Just whip up the ingredients, pour them into your baking dish, and let the oven do the work. You’ll have an inviting dessert ready to be served in no time. Plus, it’s a fantastic way to utilize canned pumpkin puree, which is not only easy to store but also packed with nutrients.
So, if you’re looking to delight your loved ones or simply treat yourself, let’s dive into the recipe for crustless pumpkin pie—an easy and delicious option you’ll surely adore!
PART 2: Ingredients Needed for Crustless Pumpkin Pie
To whip up a scrumptious crustless pumpkin pie, you’ll need a handful of simple ingredients. Here’s what you’ll require:
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice (Dairy, almond, oat, or coconut alternatives work well)
- 2 1/2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup flour (You can use spelt, oat, white, sorghum, or almond flour)
- 1/2 cup sugar (Feel free to use granulated erythritol or unrefined sugar)
- 1 tablespoon flaxmeal (Optional for texture)
- 2 tablespoons oil or almond butter (Optional, but adds extra richness)
This ingredient list ensures that you achieve a creamy filling that occupies your taste buds from the first bite. The use of pumpkin puree brings that signature flavor we all know and love, while the spices and vanilla elevate it further. Each ingredient complements the others, resulting in a pie that’s not only deliciously sweet but also heartwarming.
A crustless pumpkin pie is versatile. You can substitute ingredients to fit dietary restrictions or personal preferences. For instance, you can replace milk with a non-dairy alternative to make it vegan, or use different types of sweeteners depending on what you have on hand. The key is to enjoy the creative process while making this beloved fall classic.
PART 3: How to Make Crustless Pumpkin Pie
To make your crustless pumpkin pie, preheat your oven to 400°F. Grease a 10 or 9-inch round pie pan to ensure easy removal once baked. In a large mixing bowl, start by whisking together all the ingredients thoroughly. You want to create a smooth mixture that blends beautifully.
Once the mix is well combined, pour it into your prepared pan. Bake it in the oven for about 35 minutes. Upon finishing, your pie will still appear gooey, and that’s completely normal. The baking process will cause the filling to firm up as it cools down.
Allow your pie to cool completely before transferring it uncovered to the fridge. For best results, let it set for at least 6 hours, or preferably overnight. By doing so, the flavors will meld together beautifully, and the added cooling time will enhance its texture. When you finally slice into it, you’ll find a firm, velvety filling that embodies the classic taste of pumpkin pie, minus the hassle of a crust.
PART 4: Serving Your Crustless Pumpkin Pie
Serving crustless pumpkin pie is easy and enjoyable! You can present it simply in its baking dish, or transfer individual slices to plates, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. The lively flavors of cinnamon and nutmeg create a delightful contrast against the creamy texture of the filling, making every bite a joy.
Another way to serve this pie is with a sprinkle of pecans or walnuts for added crunch and nutty flavor. This not only enhances the presentation but also introduces a new texture that can elevate your eating experience. Additionally, you might consider drizzling a bit of maple syrup over the slice for an extra hint of sweetness!
The best part? This crustless pumpkin pie is easy to enjoy any time of the year, not just during the fall holidays. You can even make it ahead of time for special gatherings or celebrations, allowing you to focus on spending time with loved ones while still serving a spectacular dessert.
Lastly, if you’re curious about the nutrition facts of this dish, they showcase an approachable calorie count while still delivering delightful flavors—and you won’t feel overly guilty indulging in each slice.
FAQ Section
What can I use instead of eggs in crustless pumpkin pie?
You can use flaxmeal or cornstarch as a substitute for eggs. Flaxmeal, when mixed with water, can help bind the ingredients similarly.
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure that your fresh pumpkin is pureed until smooth to maintain the texture of the pie.
How do I store leftovers?
You can store any leftover crustless pumpkin pie in the refrigerator, covered. It should keep well for up to a week.
Can I freeze crustless pumpkin pie?
Yes, you can freeze the pie! Just make sure to wrap it tightly and consume it within one to two months for the best flavor.
Conclusion
Crustless pumpkin pie offers an inviting, heartwarming dessert that celebrates the rich flavor of pumpkin without the fuss of making a crust. This recipe is not only straightforward and flexible, but it also provides a comforting treat that can be enjoyed year-round. Whether it’s a holiday gathering or a cozy night in, this dish will leave everyone feeling delighted and satisfied. Try it out, and don’t hesitate to make it your own!
Crustless Pumpkin Pie
Ingredients
Main Ingredients
- 1 can pumpkin puree (15 oz) Canned pumpkin is easy to store and packed with nutrients.
- 1 cup milk of choice (Dairy, almond, oat, or coconut) Any milk alternative works well.
- 2.5 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
- 0.33 cup flour (spelt, oat, white, sorghum, or almond flour) Adjust according to dietary restrictions.
- 0.5 cup sugar (granulated erythritol or unrefined sugar) Feel free to substitute your preferred sweetener.
- 1 tablespoon flaxmeal Optional for texture.
- 2 tablespoons oil or almond butter Optional, but adds extra richness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Grease a 10 or 9-inch round pie pan.
- In a large mixing bowl, whisk together all the ingredients thoroughly to create a smooth mixture.
Baking
- Pour the mixture into your prepared pan.
- Bake for approximately 35 minutes. The pie will still appear gooey, which is normal.
Cooling
- Allow the pie to cool completely before refrigerating it uncovered.
- For best results, let it set for at least 6 hours, or preferably overnight.