Craving pumpkin pie without all the fuss of a crust? This Crustless Pumpkin Pie is just what you need! It has all the rich, creamy, and spiced flavors of a classic pumpkin pie but without the added carbs and calories of a crust. Perfect for anyone looking for a lighter dessert that still feels indulgent, it’s easy to make and delicious for fall or any time of year.
Why You’ll Love This Crustless Pumpkin Pie:
- Easy and Quick: With no crust to roll out, this pie is much quicker and simpler to make.
- Lighter on Calories: Enjoy all the flavor of pumpkin pie with fewer calories—ideal for those watching their sugar or carb intake.
- Gluten-Free Option: Since there’s no crust, this dessert is naturally gluten-free, making it perfect for those with dietary restrictions.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1/2 cup sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 can (12 oz) evaporated milk
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish lightly with cooking spray.
- Mix the Filling: In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, and vanilla until smooth. Add in the pumpkin pie spice, cinnamon, and salt, and mix again. Gradually whisk in the evaporated milk until everything is combined and smooth.
- Pour and Bake: Pour the mixture into your greased pie dish. Bake for 50 to 60 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool and Serve: Let the pie cool on a wire rack. Once fully cooled, chill it in the fridge for at least an hour before serving. For extra indulgence, top with whipped cream or a sprinkle of cinnamon.
Tips for Success:
- Make it Dairy-Free: You can easily swap the evaporated milk for coconut milk or almond milk to make this pie dairy-free.
- Add a Topping: Top with whipped cream or a dollop of Greek yogurt for added creaminess.
- Make Ahead: This pie can be made a day ahead. Simply store it in the fridge, and it will be ready to serve when you need it.
Why This Recipe Works:
- Full Pumpkin Flavor: The absence of crust allows the spiced pumpkin filling to shine.
- Simple and Fuss-Free: With no crust to worry about, this pie is as easy as mixing and baking, making it a quick dessert option.
- Healthier Alternative: Lower in carbs and calories than traditional pumpkin pie, it’s a guilt-free way to enjoy a classic treat.
With its creamy texture and warm fall spices, this Crustless Pumpkin Pie from Sweet Easy Recipes is a dessert that’s sure to impress. Whether you’re making it for the holidays or just want a simple pumpkin treat, this recipe is a winner!