Why You’ll Love this Crustless Pumpkin Pie Recipe
If you’re looking for a delicious and guilt-free dessert, this crustless pumpkin pie recipe is a must-try.
I love how it captures the essence of fall with its warm spices and rich pumpkin flavor. What’s great is that it’s lower in calories without sacrificing taste.
The absence of a crust makes it super easy to prepare, too! I can whip it up in no time, and it’s always a hit at gatherings.
Plus, it’s a fantastic way to enjoy a classic dessert without the extra carbs. Trust me, you’ll be reaching for seconds without any guilt!
Ingredients of Crustless Pumpkin Pie
When it comes to whipping up a delicious dessert, this crustless pumpkin pie has got to be one of my favorites. It’s not just about the fall flavors—think warm spices dancing on your taste buds—but also about how simple it’s to make.
Plus, there’s no crust to mess with, which means less fuss and more time to enjoy the deliciousness. If you’re a fan of pumpkin treats but want something lighter, this recipe is calling your name.
Now, let’s talk about what you’ll need to gather for this delightful pie!
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 plunge into the recipe, here’s a little tip: feel free to get creative with the spices! If you love nutmeg or cloves, toss a pinch in there.
Or, if you’re like me and always forget to buy ground ginger, you can skip it—though I won’t judge if you do a little dance in the spice aisle. Cooking should be fun, after all.
And remember, using fresh pumpkin puree instead of canned can give you a different flavor profile, but it does take more prep time.
How to Make Crustless Pumpkin Pie
Alright, let’s explore making this delicious crustless pumpkin pie. First things first, preheat your oven to 350 degrees. This is essential because you want your pie to bake evenly and beautifully.
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. Just picture those warm spices coming together—it’s like a cozy hug in a bowl.
Now, in a separate bowl, mix together 3/8 cup of all-purpose flour, 3/4 cup of Egg Beaters egg substitute, 1 (15-ounce) can of pumpkin puree, and 1 (12-ounce) can of fat-free evaporated milk. Stir it all up until it’s well combined. You might feel like a mad scientist mixing potions—only this one is going to taste amazing.
Next, pour those wet ingredients into the bowl with the dry ingredients. This is where the magic really happens. Mix everything together until it’s nice and smooth. No lumps allowed; we want a silky batter, not a lumpy surprise.
Once your batter is ready, grab a greased 9-inch deep dish pie plate—yes, grease it well so your pie doesn’t stick like that one friend who never leaves the party. Pour the mixture into the plate and pop it in the oven. Bake for about 60 to 65 minutes. You’ll know it’s done when a knife inserted into the center comes out clean.
Now, here’s the best part: let it cool for a bit, then chill it in the fridge. There’s something so satisfying about serving a chilled pie. Once it’s fully cooled, slice it up and enjoy. Maybe even share a slice with someone special, or not—no judgment here. Happy baking!
Crustless Pumpkin Pie Substitutions & Variations
While sticking to the classic crustless pumpkin pie recipe is tempting, you might want to explore some exciting substitutions and variations to make it your own.
For a healthier twist, try using maple syrup instead of granulated sugar. If you’re dairy-free, substitute the evaporated milk with coconut milk for a tropical flavor.
You can also add a splash of vanilla extract or a tablespoon of bourbon for a richer taste. For a spicier kick, use nutmeg or cardamom alongside the cinnamon and ginger.
Don’t hesitate to experiment with your favorite spices and sweeteners to create a unique version that suits your palate!
What to Serve with Crustless Pumpkin Pie
Serving crustless pumpkin pie can be a delightful experience, especially when you pair it with the right accompaniments.
I love adding a dollop of whipped cream on top; it adds a creamy texture that complements the pie perfectly. A sprinkle of cinnamon or nutmeg can elevate the flavors too.
If you’re feeling adventurous, try serving it alongside vanilla ice cream for a warm and cold contrast. For a festive touch, consider a side of caramel sauce for drizzling.
Finally, a warm cup of spiced chai or coffee makes for a cozy pairing that completes the experience beautifully. Enjoy!
Additional Tips & Notes
When enjoying your crustless pumpkin pie with delightful accompaniments, there are a few additional tips to enhance the overall experience.
First, try adding a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. If you prefer a bit of spice, a sprinkle of nutmeg or cinnamon on top can elevate the flavor.
Don’t forget to let the pie cool completely before serving; it sets beautifully in the fridge.
Finally, it’s great for leftovers! Just store it in an airtight container for up to four days.
Enjoy every delicious slice!