Crustless Pumpkin Pie Recipe
This crustless pumpkin pie is a simple, wholesome dessert that combines the warm flavors of pumpkin puree, cinnamon, and pumpkin pie spice in a smooth, creamy filling without the need for a crust. It’s baked to a soft, custard-like consistency and chilled to set, making it a perfect gluten-free and optionally vegan treat that’s rich in autumnal flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar or unrefined sugar or granulated erythritol
- 1 tbsp flaxmeal or 2 tsp cornstarch (optional, can be omitted if serving pie in a bowl)
- Optional: 2 tbsp oil or almond butter for richness
Instructions
- Preheat oven and prepare pan. Set your oven to 400°F (204°C) and grease a 9 or 10-inch round pan to ensure the pie doesn’t stick after baking.
- Mix ingredients thoroughly. In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar (or erythritol), and flaxmeal or cornstarch if using. Add the optional oil or almond butter for extra richness if desired, and mix until all ingredients are well combined and smooth.
- Pour batter into prepared pan. Transfer the fully mixed batter into the greased round pan, spreading evenly.
- Bake the pie. Place the pan in the preheated oven and bake for about 35 minutes. The pie will still be slightly gooey in the center when done, which is expected.
- Cool and chill to set. Allow the pie to cool completely at room temperature. Then transfer it uncovered to the refrigerator and chill for at least 6 hours to allow it to firm up considerably.
- Serve and enjoy. Once chilled and set, slice carefully and serve as a delicious, crustless pumpkin pie dessert.
Notes
- You can omit the flaxmeal or cornstarch if you plan to serve the pie in bowls as a custard-like dessert instead of slicing.
- Using alternative flours like almond or oat can make this recipe gluten-free and add different flavors and textures.
- Adjust sweetener type or amount according to dietary preferences or needs.
- Chilling time is crucial for the pie to firm up and slice cleanly; do not skip refrigeration.
- The pie will be soft and custardy rather than firm like traditional pies due to the lack of crust and baking method.
Keywords: crustless pumpkin pie, pumpkin dessert, gluten-free pumpkin pie, dairy-free dessert, autumn dessert
Find it online: https://tastemadebyclara.com/crustless-pumpkin-pie-recipe/
