Why You’ll Love this Crustless Pumpkin Pie Recipe
One of the best things about this Crustless Pumpkin Pie recipe is how incredibly easy it’s to make. I love that I can whip it up quickly without worrying about a crust.
The flavors of pumpkin, cinnamon, and ginger blend beautifully, creating a warm and comforting dessert. Plus, it’s lighter than traditional pumpkin pie, making it perfect for those watching their calories.
I appreciate how this recipe allows me to focus on enjoying time with family and friends instead of stressing in the kitchen. Trust me, once you try it, you’ll be hooked on its simplicity and deliciousness!
Ingredients of Crustless Pumpkin Pie
When it comes to making a delightful Crustless Pumpkin Pie, it all starts with gathering the right ingredients. This recipe isn’t only straightforward but it also calls for a few pantry staples that you might already have on hand.
So, it’s a win-win situation. You can whip up this deliciously spiced pie without the fuss of making a crust, which means less mess and more time to enjoy your favorite fall flavors. Who wouldn’t want that? Let’s plunge into what you’ll need for this scrumptious dessert.
Ingredients for Crustless Pumpkin Pie:
- 2/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 3/8 cup all-purpose flour
- 3/4 cup Egg Beaters egg substitute
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can fat-free evaporated milk
Now, before you start mixing everything together, let’s chat about some of these ingredients. If you’re not a fan of Egg Beaters, you can certainly use real eggs—about three large eggs should do the trick.
Just remember, it might alter the texture slightly, but hey, it’s still going to taste fantastic. And as for the pumpkin puree, make sure you grab the pure stuff, not the pie filling, unless you want a surprise sweetness that could throw things off.
Oh, and if you want to jazz it up a bit, think about adding some chopped nuts or chocolate chips. I mean, who could say no to a little extra indulgence, right?
Just imagine the warm, comforting aroma filling your kitchen as it bakes—absolute perfection. So, are you ready to get baking?
How to Make Crustless Pumpkin Pie
Let’s explore how to whip up this delightful Crustless Pumpkin Pie. First things first, preheat your oven to a cozy 350 degrees.
While that’s warming up, grab a large bowl and combine 2/3 cup of granulated sugar, 1 1/2 teaspoons of ground cinnamon, 3/4 teaspoon of ground ginger, 1/2 teaspoon of salt, and 1/4 teaspoon of ground allspice. You’re not just tossing ingredients together here; you’re creating the aromatic foundation that will fill your kitchen with the essence of fall.
Mix those dry ingredients really well—don’t worry about being perfect; just make sure the spices are evenly distributed, so every bite sings with flavor.
Now, let’s move on to the wet ingredients. In a separate bowl, mix together 3/8 cup of all-purpose flour, 3/4 cup of Egg Beaters egg substitute (or those three real eggs if that’s your jam), 1 (15-ounce) can of pumpkin puree, and 1 (12-ounce) can of fat-free evaporated milk.
This is where the magic happens—your kitchen will start smelling like pumpkin spice heaven. Once everything is combined in that bowl, pour the wet mixture into the bowl with the dry ingredients.
Give it a good stir until everything is well blended; you want a smooth batter that’s ready to dance into your pie plate.
Speaking of pie plates, take a moment to grab your greased 9-inch deep dish pie plate. Pour that beautiful mixture right in, and let it settle in nicely.
Now comes the waiting game. Bake your pie for about 60-65 minutes, or until a knife inserted into the center comes out clean. This is the moment when you can start thinking about how you’ll top it—maybe a dollop of whipped cream or a sprinkle of nuts for crunch?
Once it’s out of the oven, let it cool on the counter before you chill it in the fridge. The waiting might be tough, but trust me, it’s worth every second.
When you finally slice into it and serve, you’ll be greeted with a creamy, spiced delight that’s bound to impress. Happy baking!
Crustless Pumpkin Pie Substitutions & Variations
If you’re looking to put your own spin on the Crustless Pumpkin Pie, there are plenty of substitutions and variations to explore.
For a healthier twist, try using agave or maple syrup in place of granulated sugar.
Want a different flavor? Swap in some nutmeg or cardamom for a unique spice blend.
You can even replace the all-purpose flour with almond or coconut flour for a gluten-free option.
If you’re feeling adventurous, add chocolate chips or chopped nuts for extra texture.
Whatever you choose, these variations can make your crustless pie truly your own!
What to Serve with Crustless Pumpkin Pie
What can elevate your Crustless Pumpkin Pie to the next level? I love serving it with a dollop of freshly whipped cream; it adds a delightful creaminess.
A sprinkle of cinnamon or nutmeg on top enhances the flavors beautifully. For something different, I often pair it with a scoop of vanilla ice cream—it’s a comforting contrast.
A side of caramel sauce or a drizzle of maple syrup can also bring out the pie’s warm spices.
Finally, some roasted pecans or walnuts provide a lovely crunch, making every bite even more enjoyable. Trust me, these pairings make a world of difference!
Additional Tips & Notes
While preparing your crustless pumpkin pie, keep in mind a few helpful tips to guarantee it turns out perfectly.
First, make sure to thoroughly mix the wet and dry ingredients; this guarantees a smooth texture.
I like to let the pie cool completely before chilling it in the fridge—this enhances the flavor.
If you prefer a spicier kick, feel free to adjust the spices to your taste.
Finally, a dollop of whipped cream or a sprinkle of cinnamon on top right before serving adds a lovely touch.
Enjoy the process, and don’t hesitate to experiment with flavors!