Creamy, Crustless Pumpkin Pie

by

🎃 Creamy, Crustless Pumpkin Pie

📝 Description

This crustless pumpkin pie is a smooth, custard-like dessert with all the warm spices and rich pumpkin flavor of a traditional pie—without the extra calories and effort of a crust. It’s naturally gluten-free, easy to prepare in one bowl, and perfect for fall gatherings or a lighter holiday dessert.

🧾 Ingredients

  • 1 can (15 oz / ~425g) pumpkin puree
  • 3 large eggs
  • 1/2 cup granulated sugar (or preferred sweetener)
  • 1/4 cup brown sugar
  • 1 cup evaporated milk (or half-and-half for richer texture)
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 tsp salt

🍳 Instructions

  1. Preheat oven to 175°C (350°F). Lightly grease a 9-inch pie dish.
  2. In a large bowl, whisk together pumpkin puree, eggs, sugars, and vanilla until smooth.
  3. Add milk, spices, and salt. Mix until fully combined and creamy.
  4. Pour the batter into the prepared pie dish.
  5. Bake for 45–50 minutes, or until the center is set but slightly jiggly.
  6. Let cool completely at room temperature, then refrigerate for at least 2 hours.
  7. Slice and serve chilled or slightly cool.

🍽️ Servings

  • Makes 8 slices

🧠 Nutritional Information (Approx. per slice)

  • Calories: 140–160
  • Protein: 4g
  • Carbohydrates: 20g
  • Fat: 5g
  • Fiber: 2g
  • Sugar: 14g

(Values vary depending on substitutions.)

🌟 Benefits

  • Lower calories than traditional pumpkin pie (no crust)
  • Gluten-free by default
  • Rich in vitamin A from pumpkin
  • Contains warming spices that may aid digestion
  • Simple ingredients, quick prep

💡 Tips for Best Results

  • Use pure pumpkin puree, not pumpkin pie filling
  • Don’t overbake—center should still jiggle slightly
  • For extra creaminess, substitute half the milk with cream
  • Add a pinch of cardamom for a unique twist
  • Chill fully before slicing for clean cuts

📝 Notes

  • Texture is closer to custard or flan than traditional pie
  • Can be made dairy-free using coconut milk or almond milk
  • Sweetness level can be adjusted to taste
  • Works well in ramekins for individual servings

❓ Q&A

Q: Why is my pie watery?
A: It may be underbaked or not chilled long enough. Let it set fully in the fridge.

Q: Can I make this sugar-free?
A: Yes, use a sugar substitute like stevia or erythritol.

Q: How do I store it?
A: Keep refrigerated in an airtight container for up to 4 days.

Q: Can I freeze it?
A: Yes, wrap tightly and freeze for up to 1 month. Thaw in the fridge.

Q: Can I add toppings?
A: Absolutely—try whipped cream, chopped nuts, or a sprinkle of cinnamon.

Leave a Comment