This Easy Crustless Pumpkin Pie is like a hug in dessert form! With creamy pumpkin filling and warm spices, it’s a cozy treat that everyone will love.
Who needs a crust anyway? This pie is so simple to make. Just blend your ingredients, pour, and bake! It’s low on effort and high on flavor—perfect for busy days!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the pie! Canned pumpkin is convenient, but you can also use homemade pumpkin puree. Just roast and blend pumpkin until smooth. Make sure it’s pure pumpkin, not pumpkin pie filling, which has added sugars and spices.
Granulated Sugar: White sugar gives sweetness to the pie. If you prefer, you can substitute with brown sugar for a deeper flavor, or use a sugar alternative like Stevia or Monk fruit, adjusting according to the product guidelines.
Eggs: Eggs help bind the ingredients and give structure. If you want a vegan alternative, you can use 1/4 cup of unsweetened applesauce per egg or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelatinous).
Evaporated Milk: This adds creaminess. You can swap it with coconut milk for a dairy-free option or use heavy cream for a richer pie. If using non-dairy milk, make sure it’s unsweetened and creamy to maintain texture.
Spices: Cinnamon, ginger, and nutmeg give that classic pumpkin pie flavor. You can use pumpkin pie spice mix instead, which includes all these spices in one blend. Adjust the amount to your taste!
How Do I Achieve the Best Texture for My Pumpkin Pie?
Getting the right texture in your crustless pumpkin pie is key to a delicious dessert. Here are steps to ensure it turns out smooth and creamy:
- Mix ingredients until completely smooth. Use a whisk or electric mixer to avoid lumps.
- Don’t overbeat the eggs—just enough to incorporate makes for a tender pie.
- Watch the baking time. An overbaked pie can become dry. Start checking at 50 minutes; it’s done when a knife inserted in the center comes out clean.
Let the pie cool completely. It will set up more as it cools. Refrigerate if you like it chilled!
Easy Crustless Pumpkin Pie Recipe
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
How Much Time Will You Need?
This Easy Crustless Pumpkin Pie takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, it’s best to let it cool completely—this will help it set up nicely. If you want it chilled, just pop it in the fridge for a few hours before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your pie cooks evenly.
2. Mix the Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Use a whisk or a mixer to blend everything together until the mixture is smooth and well combined. Make sure there are no lumps!
3. Pour into the Dish:
Grease a 9-inch pie dish or a similar baking dish with cooking spray or a little butter to prevent sticking. Pour your pumpkin mixture into the dish, spreading it evenly.
4. Bake the Pie:
Place the dish in your preheated oven. Bake for 50-60 minutes. You’ll know it’s done when a knife inserted into the center comes out clean. If the edges start to brown too much, you can cover them with aluminum foil.
5. Cool and Chill:
Once baked, remove the pie from the oven and let it cool completely at room temperature. This waiting period is crucial as it helps the pie set. If you have time, you can also chill it in the refrigerator for a refreshing treat.
6. Serve and Enjoy:
Slice the pie and serve it plain, or add a dollop of whipped cream on top for extra sweetness. Enjoy this delightful dessert anytime!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree if you prefer. Just roast a pumpkin until tender, scoop out the flesh, and blend it until smooth. Make sure to measure out the same amount as the canned version (15 oz) for consistency.
How Do I Store Leftover Pumpkin Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing. You can also freeze it for up to 2 months; just let it thaw in the fridge before serving.
Can I Substitute the Eggs in This Recipe?
Yes, if you need an egg substitute, use 1/4 cup of unsweetened applesauce per egg, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the flax mix sit for a few minutes to thicken before adding it to your mixture.
Can I Make This Pie Dairy-Free?
Yes, you can easily make this pie dairy-free by using coconut milk or almond milk instead of evaporated milk. Just ensure the non-dairy milk is unsweetened for the best flavor!