Looking for a simple and delicious dessert? This Crustless Pumpkin Pie recipe is the perfect choice. It offers all the traditional flavors of pumpkin pie without the hassle of making a crust. Whether you’re a novice baker or a seasoned pro, this pie is sure to impress your family and friends.
Why You’ll Love This Crustless Pumpkin Pie
– Easy and Delicious: A rich and creamy pumpkin pie that is quick to make.
– No Crust Needed: Enjoy the classic flavors of pumpkin pie without the added step of making a crust.
– Perfectly Sweet: The right balance of sweetness and spices for a delightful dessert.
– Gluten-Free Option: Easily adaptable for those following a gluten-free diet.
Ingredient Notes
– 1 lb can solid pack pumpkin: Provides the base of the pie with the rich flavor of pumpkin.
– 12 oz can evaporated milk: Adds creaminess to the pie filling.
– 2 large eggs and 2 large egg whites: Help bind the ingredients together for a smooth texture.
– 3/4 cup granulated sugar: Provides sweetness to balance the pumpkin flavor.
– 1 teaspoon ground cinnamon: Adds warm, aromatic spice to the pie.
– 1/4 teaspoon ground allspice and 1/4 teaspoon ground ginger: Additional spices for depth of flavor.
– 1/8 teaspoon salt: Enhances the overall taste of the pie.
– 1/2 cup graham cracker or vanilla wafer crumbs: Optional for a bit of texture in the pie filling.
– 1 cup whipped cream (optional): Perfect for serving with the pie.
How to Make Crustless Pumpkin Pie
Step 1: Mixing the Filling
In a large bowl, combine the pumpkin, evaporated milk, eggs, and egg whites. Beat until the mixture is smooth and well blended.
Step 2: Adding Spices
Mix in the sugar, cinnamon, allspice, ginger, and salt. Ensure that all the spices are well incorporated into the mixture.
Step 3: Incorporating Crumbs
Stir in the graham cracker or vanilla wafer crumbs for a slight crunch in the pie filling.
Step 4: Preparing the Pan
Spray a high-sided 9-inch pie plate with nonstick cooking spray to prevent sticking.
Step 5: Baking
Pour the pie filling into the prepared pie plate and bake in a preheated 325°F oven for 45-55 minutes or until a knife inserted near the center comes out clean.
Step 6: Cooling and Serving
Allow the pie to cool on a wire rack and refrigerate it overnight for best results. Serve chilled with a dollop of whipped cream on top.
Storage Options
To store any leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. The pie can also be frozen for longer storage. Simply thaw in the refrigerator before serving.
Variations and Substitutions
– Nutty Crunch: Add chopped nuts like pecans or walnuts to the filling for extra crunch.
– Mini Pie Cups: Bake the pie filling in individual ramekins for a fun twist on presentation.
– Spice Up the Whipped Cream: Infuse the whipped cream with a dash of cinnamon or nutmeg for added flavor.
– Maple Drizzle: Serve the pie with a drizzle of maple syrup for a sweet touch.
What to Serve With Crustless Pumpkin Pie
– Vanilla Ice Cream: The classic pairing of creamy vanilla ice cream balances the pumpkin flavors.
– Hot Apple Cider: A warm mug of apple cider complements the spices in the pie.
– Whipped Cream: Additional whipped cream on the side for those who can’t get enough.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can substitute fresh pureed pumpkin for canned in this recipe. Make sure the pumpkin is well drained to avoid excess moisture.
Q: How can I make this pie vegan?
A: To make a vegan version, replace the eggs with a suitable egg substitute and use a non-dairy milk alternative.
Q: Can I make this pie ahead of time?
A: Yes, you can prepare the pie the day before, allowing it to set in the refrigerator overnight for the best texture.
Q: What other spices can I add to enhance the flavor?
A: Consider adding a hint of nutmeg, cloves, or even a touch of cardamom for a different flavor profile.
After making this Crustless Pumpkin Pie, you can expect a creamy, rich dessert with a perfect balance of sweetness and spices. The texture is smooth, and the flavor is reminiscent of traditional pumpkin pie, making it a delightful treat for any occasion.
Crustless Pumpkin Pie
Equipment
- 9-inch Pie Plate
- Mixing Bowl
Ingredients
- 1 lb solid pack pumpkin
- 12 oz evaporated milk
- 2 large eggs
- 2 large egg whites
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1/2 cup graham cracker or vanilla wafer crumbs
- 1 cup whipped cream optional
Instructions
- In a large bowl, combine the pumpkin, evaporated milk, eggs, and egg whites. Beat until smooth and well blended.
- Mix in the sugar, cinnamon, allspice, ginger, and salt. Ensure spices are well incorporated.
- Stir in graham cracker or vanilla wafer crumbs for added texture.
- Spray a high-sided 9-inch pie plate with nonstick cooking spray.
- Pour the pie filling into the prepared pie plate and bake at 325°F for 45-55 minutes.
- Cool on a wire rack, refrigerate overnight. Serve chilled with whipped cream.