Perfect Crustless Pumpkin Pie

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There’s something wonderfully comforting about pumpkin pie.

Its warm spices and creamy texture make it a must-have during the fall season and especially during Thanksgiving.

But what if I told you that you can enjoy the deliciousness of pumpkin pie without the fuss of a crust? This Perfect Crustless Pumpkin Pie recipe is easy to whip up and will surely impress your family and friends.

With simple ingredients and a few easy steps, you’ll be on your way to indulging in this delightful dessert in no time!

Why This Recipe Is a Must-Try

This crustless pumpkin pie is not only deliciously creamy and spiced to perfection, but it’s also a fantastic alternative for those who are gluten-free or simply looking to cut down on carbohydrates.

What sets this recipe apart is its simplicity, making it an ideal choice for both novice bakers and seasoned pros.

Plus, it saves you time and effort since there’s no dough to roll out or pre-bake.

Trust me, once you try this version, you might never go back to traditional pumpkin pie!

Ingredients

• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ¾ cup (150 g) granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 ½ tablespoons cornstarch (cornflour in the UK)
• 1 ¼ cup (200 ml) evaporated milk (almost the whole can; there’s 1.5 cups in one can)
• 1 teaspoon pure vanilla extract

How To Make Perfect Crustless Pumpkin Pie

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C).

This ensures that your pie cooks evenly and comes out perfectly set.

Step 2: Prepare the Baking Pan

Grab a 9-inch pie dish or a similar baking dish.

You don’t need to grease it since this pie doesn’t have a crust.

Step 3: Mix the Ingredients

In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and cornstarch.

Use a whisk to mix everything together until it’s fully combined and smooth.

Make sure there are no lumps!

Step 4: Add the Evaporated Milk and Vanilla

Slowly add the evaporated milk and pure vanilla extract to the pumpkin mixture.

Continue to whisk until everything is thoroughly combined.

The batter should be silky and slightly lighter in color.

Step 5: Pour into the Pie Dish

Carefully pour the mixture into your prepared pie dish.

Make sure to spread it evenly.

Step 6: Bake

Place the pie dish in your preheated oven and bake for about 50-60 minutes.

You want the edges to be set and the center to be slightly jiggly.

The pie will continue to firm up as it cools.

Step 7: Cool and Serve

Once baked, remove the pie from the oven and let it cool at room temperature for about 1 hour.

After that, refrigerate it for at least 2 hours before serving.

This chilling time helps improve the texture and flavor of the pie.

Step 8: Enjoy

Serve your crustless pumpkin pie with a dollop of whipped cream or a scoop of ice cream for an extra treat.

Your guests will love it!

Expert Tips

• Use pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, as it contains added sugars and spices that may alter the taste.
• Make sure your eggs are at room temperature; this will help them combine better with the other ingredients.
• Don’t overmix the batter; just whisk until everything is well combined to avoid a dense pie.
• Let the pie cool completely before slicing. This helps it set better and makes serving easier.

Variations and Customizations

• Add chocolate chips for a delicious chocolate pumpkin pie twist.
• Mix in nuts like pecans or walnuts for added texture and flavor.
• Incorporate a tablespoon of maple syrup for a hint of maple flavor.
• Use different spices, such as cardamom or allspice, to customize the flavor profile to your liking.

How to Store Leftovers

If you have any leftovers (which is rare, but it can happen!), you can store them in the refrigerator.

Cover the pie with plastic wrap or transfer it to an airtight container.

It should stay fresh for up to 4 days.

Make sure to allow the pie to come to room temperature before serving.

FAQ

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin.

Make sure to cook and puree it until smooth.

One small pie pumpkin will yield about 1 ¾ cups of pumpkin puree, which is perfect for this recipe.

Can I freeze crustless pumpkin pie?

Absolutely! After the pie has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil.

It will keep well in the freezer for up to 2 months.

Thaw in the refrigerator before serving.

What can I use instead of evaporated milk?

You can replace evaporated milk with a mixture of 1 cup of whole milk and 2 tablespoons of cornstarch or use coconut milk for a dairy-free option.

Is this pie gluten-free?

Yes, this pie is naturally gluten-free since it doesn’t contain any flour or crust.

Just ensure that all your ingredients are gluten-free.

Conclusion

This Perfect Crustless Pumpkin Pie is a game changer for your fall dessert repertoire.

Easy to make, deliciously creamy, and bursting with warm spices, it’s sure to be a hit with everyone who tries it.

Whether you’re enjoying it with friends and family during the holidays or savoring a slice all to yourself, this pie is a delightful way to celebrate the flavors of fall.

Give it a go, and you’ll find that pumpkin pie can be just as comforting and satisfying without the hassle of a crust! Enjoy every bite!

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