This crustless pumpkin pie is a warm and cozy treat, perfect for fall! It’s creamy, packed with pumpkin flavor, and super easy to whip up. No crust means no fuss!
I love how this pie lets the pumpkin shine without distraction. Plus, it’s a great way to enjoy dessert without the extra carbs. Just grab a fork and dig in! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a convenient choice and ensures consistent flavor. For a healthier option, you can use homemade pumpkin puree; just roast a sugar pumpkin and puree it!
Eggs: Eggs help bind the pie together, contributing to its creamy texture. If you’re avoiding eggs, you can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Evaporated Milk: This ingredient gives the pie a rich creaminess. For a dairy-free version, use coconut milk or almond milk. Just note that it may alter the flavor slightly.
Spices: The blend of spices defines the pie’s warm flavors. You can use pumpkin pie spice as an all-in-one substitute. If you prefer fresh spices, try using freshly grated nutmeg!
How Do I Ensure My Pumpkin Pie Sets Properly?
Getting the right texture in your crustless pumpkin pie is key! Here’s how to ensure it sets perfectly:
- Make sure you mix well! Be thorough when incorporating the pumpkin puree, eggs, sugars, and milk. A smooth mix helps with even cooking.
- Check the baking time! Ovens can vary, so start checking at around 50 minutes. The pie is done when the center is set but slightly jiggly.
- Let it cool! Cooling helps the filling firm up, so be patient before slicing.
And remember, a little whipped cream on top never hurts! Enjoy your pie! 🍂
Easy Crustless Pumpkin Pie
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 can (12 fl oz) evaporated milk
- Cooking spray or butter (for greasing the pan)
- Whipped cream (optional, for serving)
How Much Time Will You Need?
This delicious crustless pumpkin pie will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow the pie to cool completely before serving. So, you can plan for around 1 hour and 15 minutes in total before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, lightly grease a 9-inch pie dish (or similar baking dish) with cooking spray or butter. This will help prevent the pie from sticking.
2. Combine Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix everything well until the mixture is smooth and free of lumps.
3. Add the Milk:
Gradually stir in the evaporated milk into your pumpkin mixture, combining it well until it’s fully incorporated. This will give the pie its creamy texture.
4. Bake the Pie:
Pour the combined mixture into the prepared pie dish. Place it in your preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a knife into the center; if it comes out clean, it’s ready!
5. Cool and Serve:
Once baked, remove the pie from the oven and let it cool completely. This allows it to firm up. When you’re ready to serve, slice the pie and top with whipped cream if you like.
Enjoy your easy, crustless pumpkin pie! It’s a perfect treat for any occasion, especially during the fall season. 😊
FAQ for Easy Crustless Pumpkin Pie
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasting and pureeing a sugar pumpkin. Just make sure to drain any excess moisture to avoid a watery pie.
What Can I Use Instead of Evaporated Milk?
If you need a dairy-free option, coconut milk or almond milk can be great substitutes for evaporated milk. Keep in mind that it may slightly change the flavor, but it will still be delicious!
How Do I Store Leftover Pumpkin Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze slices! Wrap them well in plastic wrap and then place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before enjoying.
Can I Make This Pie Ahead Of Time?
Yes, you can! This pie holds well in the fridge. You can make it up to 2 days in advance. Just be sure to let it cool completely before refrigerating to preserve the texture.
