Description
This Crustless Pumpkin Pie is a simple, creamy, and delicious fall dessert that requires no crust and minimal ingredients. Made with pumpkin puree, warm spices, and a touch of sweetness, it bakes to a soft, custard-like texture that firms up after chilling. Perfect for a lighter, gluten-free, or low-fat alternative to traditional pumpkin pie.
Ingredients
Scale
Pie Mixture
- 1 can pumpkin puree (15 oz)
- 1 cup milk (of choice)
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar (or unrefined sugar or granulated erythritol)
- 1 tbsp flaxmeal (or 2 tsp cornstarch, can be omitted if serving pie in a bowl)
- Optional: 2 tbsp oil or almond butter for richness
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Grease a 9 or 10-inch round baking pan thoroughly to prevent sticking.
- Mix Ingredients: In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar, flaxmeal or cornstarch, and optional oil or almond butter until the batter is smooth and well combined.
- Bake the Pie: Pour the mixture evenly into the greased pan. Place it in the preheated oven and bake for 35 minutes. The pie will appear slightly gooey and soft when done.
- Cool and Set: Remove the pie from the oven and let it cool completely on a wire rack. Then, transfer it uncovered to the refrigerator and chill for at least 6 hours. This chilling step is essential for the pie to firm up enough for slicing.
- Serve: Once set, slice and serve chilled. Enjoy your crustless pumpkin pie as a light and flavorful fall dessert.
Notes
- The pie will be soft and custard-like; chilling is necessary for firm slices.
- Flaxmeal adds texture and binding, but cornstarch can be substituted or omitted if serving in a bowl.
- You can use any flour type listed based on dietary preferences or availability.
- Optional oil or almond butter enhances richness but can be left out for a lighter pie.
- This recipe works well as a gluten-free dessert if gluten-free flour is used.
