When I think of autumn, the warm scent of pumpkin pie wafts through my mind, reminding me of cozy family gatherings and laughter around the table. There’s something special about this season, a time when we slow down and enjoy simple joys together. Making a crustless pumpkin pie brings me back to those cherished moments, blending creamy pumpkin goodness with comforting spices. This recipe is easy to prepare, especially if you’re short on time or want to skip the dough-making process. It’s all the flavor you love without the fuss. You’ll be amazed at how delightful and satisfying a simple recipe can be!
why make this recipe
This crustless pumpkin pie is perfect for anyone looking for a lighter dessert that still packs a punch of flavor. It’s quick to whip up and requires no special baking skills. Plus, it fits well into various dietary preferences since you can use a sugar substitute if you’re looking to cut back on sugar. It’s great for holiday dinners or just a sweet treat on a chilly evening.
how to make Pumpkin Pie Crustless
Ingredients:
- 3 eggs
- 1 cup granulated sweetener (regular or a sugar substitute with a 1:1 sugar ratio)
- 15 ounce can pumpkin puree
- 1 cup heavy cream (you can also use half and half or milk)
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
Directions:
- Preheat the oven to 450 degrees F. Coat a 9″ deep-dish pie dish with nonstick spray or butter.
- In a medium-sized bowl, beat the eggs, granulated sweetener, salt, and pumpkin pie spice together.
- Stir in the pumpkin puree and heavy cream. Mix well until combined.
- Pour the pumpkin filling into the pie dish.
- Bake for 10 minutes. Then, reduce the oven temperature to 350 degrees F and bake for 40 to 55 minutes, or until a knife inserted near the middle comes out clean.
- Cool the pie, then refrigerate before serving.
how to serve Pumpkin Pie Crustless
You can serve this delicious pie chilled or at room temperature. It’s delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream for added flavor and texture.
how to store Pumpkin Pie Crustless
To store, cover the pie loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It should last about 3 to 4 days. If you want to enjoy it later, you can also freeze it for up to a month, but make sure it’s well sealed.
tips to make Pumpkin Pie Crustless
- Be sure to mix the filling thoroughly to combine all ingredients well.
- You can add nuts or chocolate chips to the mix for a fun twist.
- Adjust the level of sweetener to your taste if you prefer a less sweet pie.
variation
This recipe can be varied by adding a splash of vanilla extract or substituting the pumpkin puree with butternut squash puree for a different flavor. You can also use almond milk instead of heavy cream for a lighter version.
FAQs
Can I use a different sweetener?
Yes! You can use any granulated sweetener that has a 1:1 sugar ratio. Just make sure it’s suitable for baking.
How can I tell when the pie is done?
The pie is ready when a knife inserted into the center comes out clean, and the edges look firm but slightly jiggly in the middle.
Can I make this ahead of time?
Absolutely! This pie can be made a day in advance. Just let it cool and refrigerate until you’re ready to serve.
Crustless Pumpkin Pie
Ingredients
Method
- Preheat the oven to 450 degrees F. Coat a 9-inch deep-dish pie dish with nonstick spray or butter.
- In a medium-sized bowl, beat the eggs, granulated sweetener, salt, and pumpkin pie spice together.
- Stir in the pumpkin puree and heavy cream, mixing well until combined.
- Pour the pumpkin filling into the pie dish.
- Bake for 10 minutes.
- Reduce the oven temperature to 350 degrees F and bake for an additional 40 to 55 minutes, or until a knife inserted near the middle comes out clean.
- Cool the pie, then refrigerate before serving.
