Crustless pumpkin pie is a delightful and easy twist on the traditional pumpkin pie. Perfect for those who want all the flavors of pumpkin pie without the hassle of making a crust, this recipe is a hit during the fall season and especially around Thanksgiving. With its creamy texture and warm spices, it’s a comforting dessert that everyone will love.
Why Make This Recipe
Making a crustless pumpkin pie is ideal for several reasons. First, it saves time since you skip the step of making pie crust. Second, it’s a great option for those who might be gluten-free or are simply looking to cut back on carbs. Additionally, the rich, velvety filling allows the pumpkin flavor to shine through, making it a favorite among many.
How to Make Crustless Pumpkin Pie
Creating a delicious crustless pumpkin pie is simple and straightforward. Follow this easy recipe for a delightful dessert.
Ingredients:
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs (slightly beaten)
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
Directions:
- Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray.
- In a large bowl, add ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Whisk until combined.
- Add the 2 beaten eggs, 1 can of pumpkin puree, and 1 can of evaporated milk to the sugar mixture. Whisk until smooth and evenly combined. Alternatively, you can add all the ingredients to a large blender and blend on high speed for about 20 seconds until fully combined.
- Pour the pumpkin pie mixture into the prepared pie pan. Bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when jiggled. Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving. Top with whipped cream if desired.
How to Serve Crustless Pumpkin Pie
Serve crustless pumpkin pie chilled, right from the refrigerator. It’s best topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor. This pie can be enjoyed as a dessert after dinner or even as a sweet treat during the day.
How to Store Crustless Pumpkin Pie
Store any leftovers in an airtight container in the refrigerator. The pie will stay fresh for up to 4 days. If you wish to keep it longer, consider freezing it. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 2 months.
Tips to Make Crustless Pumpkin Pie
- For a richer flavor, use fresh pumpkin puree instead of canned.
- If you love spices, feel free to increase the cinnamon and ginger according to your taste.
- Make sure to let the pie cool completely before chilling it, to help it set properly.
Variation
You can add chocolate chips or nuts to the filling for added texture. Another variation is to include a splash of vanilla extract for a deeper flavor profile.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure it’s pureed and cooked until soft before adding it to the mix.
2. Is this recipe gluten-free?
Yes, this crustless pumpkin pie is gluten-free since it does not use any flour in the recipe.
3. How long does the pie need to cool?
Let the pie cool for at least an hour at room temperature and then chill in the refrigerator for at least 4 hours before serving to allow it to set properly.
Crustless Pumpkin Pie
Ingredients
For the Filling
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs (slightly beaten)
- 1 15-ounce can pumpkin puree
- 1 12-ounce can evaporated milk
Instructions
Preparation
- Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray.
- In a large bowl, add ¾ cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Whisk until combined.
- Add the 2 beaten eggs, 1 can of pumpkin puree, and 1 can of evaporated milk to the sugar mixture. Whisk until smooth and evenly combined or blend in a blender on high speed for about 20 seconds.
- Pour the pumpkin pie mixture into the prepared pie pan.
Baking
- Bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when jiggled.
- Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving.
