This Easy Crustless Pumpkin Pie is a fall favorite! With its creamy pumpkin filling and warm spices, it’s a treat for everyone, minus the hassle of making a crust.
Let’s be real: who needs extra calories from the crust? I love how simple it is to whip up, blend the ingredients, pour, and bake. Perfect for cozy evenings! 🥧✨
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! Make sure it’s pure pumpkin, not pumpkin pie filling, which has added sugars and spices. If you can’t find canned, you can use homemade pumpkin puree by roasting and blending fresh pumpkin.
Granulated Sugar: Brown sugar makes a great substitute, giving a richer flavor. I often mix both for a deeper sweetness.
Evaporated Milk: If you want a lighter version, try using almond milk or coconut milk. Just ensure it’s not sweetened, as that can affect the flavor.
Spices: Feel free to adjust the spices based on your taste. I love adding a dash of allspice for an extra kick. You could also use pumpkin pie spice for convenience!
How Do I Get My Pumpkin Pie to Set Perfectly?
Getting the right texture is key in this recipe. The mixture might seem watery before baking, but it thickens as it cooks. Here are some tips:
- Mix until completely smooth to avoid lumps that can affect the texture.
- Make sure to bake it long enough—until a knife comes out clean. Don’t rush this part!
- Let the pie cool completely before serving; it helps it set better. Cooling allows the filling to firm up nicely.
Easy Crustless Pumpkin Pie
Ingredients You’ll Need:
- 1 (15 oz) can pure pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
How Much Time Will You Need?
This Easy Crustless Pumpkin Pie takes approximately 15 minutes to prepare and about 50 to 60 minutes to bake. After baking, allow it to cool, which will take around 30 minutes. So, total time is roughly 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your pie bakes evenly. While the oven is warming up, lightly grease a 9-inch pie dish to prevent sticking.
2. Mix the Ingredients:
In a large mixing bowl, combine the pure pumpkin puree, granulated sugar, and eggs. Add the evaporated milk, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Use a whisk or hand mixer to mix everything together until it’s smooth and fully incorporated. This is where all those lovely flavors come together!
3. Pour into the Pie Dish:
Once your mixture is well combined, pour it into the prepared pie dish. Make sure it’s spread evenly to ensure even baking.
4. Bake the Pie:
Place the pie in the preheated oven and bake for about 50 to 60 minutes. You’ll know it’s done when a knife inserted near the center comes out clean. If the edges start to brown too quickly, you can cover the pie with aluminum foil.
5. Cool and Serve:
After baking, remove the pie from the oven and let it cool on a wire rack for about 30 minutes. This cooling time allows it to set properly. You can serve it chilled or at room temperature, depending on your preference.
6. Optional Topping:
If you’d like, add a dollop of whipped cream on top before serving. It adds a lovely touch and makes it even more delicious!
Enjoy your delightful, crustless pumpkin pie!
FAQ for Easy Crustless Pumpkin Pie
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, you’ll need to roast and puree it. Cut a pumpkin in half, remove the seeds, and roast it at 350°F (175°C) until tender, about 45-60 minutes. Once cooled, scoop the flesh out and blend until smooth. You’ll need about 1.5 cups of fresh pumpkin puree for this recipe.
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply warm individual slices in the microwave or enjoy it cold!
Can I Make This Pie Dairy-Free?
Yes, you can make it dairy-free by substituting evaporated milk with a non-dairy alternative like almond milk or coconut cream. Just ensure that the substitute is unsweetened to maintain the pie’s flavor balance.
Is There a Way to Make This Sugar-Free?
Definitely! You can use sugar substitutes like stevia or erythritol in place of granulated sugar. Be sure to check the conversion ratios, as they can vary between brands. This will help you get the right sweetness without the calories.