Looking for a rich and creamy pumpkin pie without the hassle of a crust? This Crustless Pumpkin Pie is a delightful twist on the traditional favorite, offering all the flavors you love in a simple and convenient dessert. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and sure to impress your family and friends during the holiday season.
Why You’ll Love This Crustless Pumpkin Pie
- Simplified Preparation: Forget about dealing with pie crust—this recipe streamlines the process for a stress-free baking experience.
- Decadent Creaminess: The combination of solid pack pumpkin and evaporated milk creates a silky smooth texture that melts in your mouth.
- Warm Spices: A blend of cinnamon, allspice, and ginger infuses the pie with classic fall flavors, perfect for autumn gatherings.
- Adaptable and Flavorful: Easily customize this pie by using gluten-free graham cracker crumbs for a gluten-sensitive option that doesn’t compromise on taste.
Ingredient Notes
- Solid Pack Pumpkin (1 lb): Ensure you use pure pumpkin puree for the best flavor and texture in your pie.
- Evaporated Milk (12 oz): Adds richness and creaminess to the filling.
- Eggs and Egg Whites (2 each): Provide structure and help bind the ingredients together.
- Granulated Sugar (3/4 cup): Sweetens the pie and balances the flavors.
- Spices (Cinnamon, Allspice, Ginger, Salt): A blend of warm spices that gives the pie its signature taste.
- Graham Cracker or Vanilla Wafer Crumbs (1/2 cup): Adds a hint of sweetness and a bit of crunch to the filling.
- Whipped Cream (1 cup, optional): Perfect for serving as a finishing touch.
How to Make Crustless Pumpkin Pie
Step 1: Combine Pumpkin Mixture
In a large bowl, mix together the pumpkin, evaporated milk, eggs, and egg whites until smooth and well blended.
Step 2: Add Sugar and Spices
Stir in the granulated sugar, ground cinnamon, allspice, ginger, and salt, making sure to blend everything evenly.
Step 3: Incorporate Crumbs
Gently fold in the graham cracker or vanilla wafer crumbs, adding a delightful texture to the filling.
Step 4: Prepare the Pie Plate
Spray a high-sided 9-inch pie plate with nonstick cooking spray to prevent sticking.
Step 5: Bake and Serve
Pour the pie filling into the prepared pie plate and bake at 325°F for 45-55 minutes until a knife inserted near the center comes out clean. Let the pie cool on a wire rack, then refrigerate overnight.
Step 6: Garnish and Enjoy
Cut the pie into wedges and serve with a dollop of whipped cream for a finishing touch.
Storage Options
To store leftover pie, cover it tightly with plastic wrap or aluminum foil and refrigerate. The pie should be eaten within a few days for the best taste and texture. You can also freeze the pie for longer storage—simply wrap it well and place it in the freezer.
Variations and Substitutions
- Crumb Variety: Experiment with different types of crumbs, such as gingersnap or shortbread, for a unique twist.
- Nutty Crunch: Add chopped nuts like pecans or walnuts to the filling for extra texture and nutty flavor.
- Spice Blend: Customize the spice mix to suit your taste preferences by adjusting the amounts or trying different spices like nutmeg or cloves.
- Seasonal Flair: Incorporate a handful of dried cranberries or raisins for a festive touch that complements the pumpkin flavor.
What to Serve With Crustless Pumpkin Pie
- Vanilla Ice Cream: A classic pairing that enhances the creamy texture of the pie.
- Hot Apple Cider: The warm, spiced flavors of cider complement the pumpkin pie beautifully.
- Whipped Cream and Cinnamon: Sprinkle a dash of cinnamon over whipped cream for a simple and elegant topping.
- Pecan Praline Sauce: Drizzle a homemade pecan praline sauce over each slice of pie for a decadent treat.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh roasted pumpkin for canned pumpkin puree in this recipe. Be sure to puree the pumpkin until smooth before mixing with the other ingredients.
Can I make this pie ahead of time?
Absolutely! This pie is perfect for preparing ahead of time, as it actually benefits from chilling in the refrigerator overnight before serving.
Can I omit the sugar for a less sweet pie?
While the sugar contributes to both sweetness and texture in the pie, you can reduce the amount to suit your taste preferences.
Can I add a streusel topping to this pie?
Yes, a streusel topping of butter, flour, and brown sugar can be sprinkled over the pie before baking for a crunchy contrast.
After making this Crustless Pumpkin Pie, you can expect a lusciously creamy dessert that captures the essence of fall in each bite. The warm spices mingle with the smooth pumpkin filling, creating a comforting treat that is both familiar and delightfully indulgent. Your guests will be impressed by the rich flavors and creamy texture of this simple yet elegant pie.
Classic Crustless Pumpkin Pie Recipe
Equipment
- 9-inch Pie Plate
- Mixing Bowl
- Nonstick Cooking Spray
Ingredients
Pie Filling
- 1 lb solid-pack pumpkin puree
- 12 oz evaporated milk
- 2 eggs
- 2 egg whites
- 3/4 cup granulated sugar
Spices
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/4 tsp salt
Optional Garnish
- 1 cup whipped cream for serving
Instructions
- Preheat the oven to 325°F and spray a 9-inch pie plate with nonstick cooking spray.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, and egg whites until smooth.
- Add the sugar, cinnamon, allspice, ginger, and salt to the mixture, stirring until fully combined.
- Pour the mixture into the prepared pie plate.
- Bake for 45-55 minutes, or until a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack, then cover and refrigerate overnight.
- Slice the pie into wedges and serve with whipped cream, if desired.