Are you a pumpkin pie lover but not a fan of the crust? You’re not alone! Many people prefer the creamy, spiced filling of a pumpkin pie without the hassle of making or eating a crust. Luckily, you don’t have to sacrifice the deliciousness of a pumpkin pie to avoid the crust. In this article, we’ll show you how to make a crustless pumpkin pie that’s just as tasty as the traditional version.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
- Pour the mixture into a greased 9-inch (23 cm) pie dish.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for an additional 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the pie cool to room temperature before slicing and serving.
Nutritional Information:
Each serving (1/8 of the pie) contains approximately:
- Calories: 230
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 250mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 7g
Cooking Time:
Total time: 50-55 minutes
Prep time: 10 minutes
Cook time: 40-45 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9-inch (23 cm) pie dish
- Oven
Serving Suggestions:
Serve the crustless pumpkin pie with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the filling for a crunchy texture.
- Replace the sweetened condensed milk with evaporated milk for a less sweet, more custard-like filling.
- Use pumpkin pie spice instead of the individual spices for a quicker and easier preparation.
Substitutions:
- Use coconut milk or almond milk instead of sweetened condensed milk for a dairy-free option.
- Replace the ground spices with 1-2 tablespoons of pumpkin pie spice.
- Use a gluten-free flour blend instead of all-purpose flour to make the pie crustless and gluten-free.
Storage:
Store leftover pie in an airtight container in the refrigerator for up to 3-4 days.
Tips:
- Make sure to grease your pie dish well to prevent sticking.
- Let the pie cool completely before slicing to ensure clean, even slices.
- For a smoother filling, blend the mixture in a blender or food processor before pouring it into the pie dish.
Notes:
This recipe makes one 9-inch (23 cm) pie. Double the recipe if you want to make two pies.
Frequently Asked Questions:
- Can I make this recipe ahead of time?
- Can I freeze the pie?
- Can I use fresh pumpkin instead of canned?
Yes, you can make the pie up to 1-2 days in advance and store it in the refrigerator until ready to serve.
Yes, you can freeze the pie for up to 2-3 months. Let it thaw in the refrigerator overnight before serving.
Yes, you can use fresh pumpkin puree instead of canned. Make sure to roast and puree the pumpkin before using it in the recipe.
Final Thoughts:
Who needs a crust when you have the delicious pumpkin pie filling? This crustless pumpkin pie recipe is a great alternative for those who want to skip the crust or have dietary restrictions. It’s easy to make, full of flavor, and perfect for any occasion. Give it a try and see for yourself!