Crustless Pumpkin Pie
A delightful and easy-to-make pumpkin pie without the fuss of a crust, featuring classic warm spices and a creamy texture.
- Prep Time: 10
- Cook Time: 35
- Total Time: 375
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pure pumpkin
- 1 cup milk (any variety)
- 2 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice blend
- 1/2 tsp salt
- 1/3 cup flour (spelt, oat, all-purpose, sorghum, or almond)
- 1/2 cup sweetener (granulated sugar, unrefined, or erythritol)
- 1 tbsp ground flaxseed (or 2 tsp cornstarch; optional if serving as a pudding)
- optional: 2 tbsp oil or almond butter for added richness
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a 10-inch or 9-inch round baking pan to prevent sticking.
- Set the prepared pan aside.
- In a large mixing bowl, combine the pure pumpkin, milk, vanilla extract, ground cinnamon, baking powder, pumpkin pie spice blend, salt, flour, sweetener, and ground flaxseed (or cornstarch, if using).
- Add the optional oil or almond butter if desired.
- Whisk all ingredients together until thoroughly combined and the batter is smooth.
- Pour the smoothly mixed batter into the prepared pan.
- Spread the batter evenly in the pan.
- Place the pan in the preheated oven.
- Bake for 35 minutes.
- Remove the pie from the oven; it will still be gooey.
- Allow the pumpkin pie to cool completely at room temperature in the pan.
- Transfer the cooled pie, uncovered, to the refrigerator.
- Let the pie set for at least 6 hours, or ideally, overnight.
Notes
Ensure you use pure pumpkin, not pumpkin pie filling.
Thoroughly grease your baking pan for easy removal.
Chilling the pie for at least 6 hours (overnight is best) is crucial for it to set properly.
Taste the batter before baking to adjust spices or sweetness to your preference.
Find it online: https://sweetcraftrecipes.com/crustless-pumpkin-pie/