Imagine the delightful aroma of cinnamon and cloves wafting through your kitchen as you prepare this crustless pumpkin pie.
It’s not just easy to make; it’s a comforting embrace in dessert form that feels like a warm hug.
Watch as simple ingredients transform into a smooth, luscious pie, promising indulgence with every bite.
Ready to experience the magic? Let’s bring this dish to life and savor the simplicity of this seasonal favorite.
Kitchen Tools Required
- 1 Mixing bowl
- 1 Whisk or electric mixer
- 1 9-inch pie pan
- 1 Cooling rack
- 1 Oven
Ingredients
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making a crustless pumpkin pie, follow this timeline:
- Preparation (15 minutes)
- 0:00 – 0:05: Read through the recipe thoroughly to understand the steps and gather all necessary ingredients and equipment.
- 0:05 – 0:10: Preheat the oven to 350°F (175°C) and prepare the mixing bowl and pie pan.
- 0:10 – 0:15: Combine pumpkin puree, evaporated milk, and eggs in the mixing bowl. Add sugar, cinnamon, ginger, cloves, salt, and vanilla extract. Whisk or use an electric mixer to achieve a smooth mixture.
- Cooking (50 minutes)
- 0:15 – 0:20: Pour the mixed ingredients into the 9-inch pie pan.
- 0:20 – 1:10: Place the pie pan in the preheated oven. Bake for 50 minutes, checking at the 45-minute mark with a knife to see if it comes out clean from the center.
- Cooling (1 hour)
- 1:10 – 2:10: Remove the pie from the oven and place it on a cooling rack. Allow it to cool for at least 1 hour to set properly.
- Serving
- 2:10: Once the pie has cooled completely to room temperature, it’s ready to be served.
- Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine pumpkin puree, evaporated milk, and eggs.
Add sugar, cinnamon, ginger, cloves, salt, and vanilla extract to the mixture.
Whisk or mix with an electric mixer until smooth and well combined.
Pour the mixture into a 9-inch pie pan.
Bake in the preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
Remove from the oven and place on a cooling rack.
Allow the pie to cool for at least 1 hour before serving.
Serving Tips
- Whipped Cream: Add a dollop of fresh whipped cream on top for a creamy contrast to the spicy pumpkin filling.
- Cinnamon Sprinkle: Dust the pie with a light sprinkle of ground cinnamon for an extra burst of flavor.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the pie to enhance its sweetness and provide a cool complement.
- Caramel Drizzle: Drizzle warm caramel sauce over the pie for a rich, decadent touch.
- Chopped Nuts: Sprinkle chopped pecans or walnuts on top for added texture and a nutty flavor.
Storage
To store crustless pumpkin pie, cool it completely.
Cover it tightly with plastic wrap or foil.
Refrigerate for up to four days.
Alternatively, freeze for longer storage.
Freezing
To freeze crustless pumpkin pie, allow it to cool completely.
Then wrap tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to 2 months.
Reheating
To reheat crustless pumpkin pie, gently warm slices in a preheated 300°F (150°C) oven for 10-15 minutes.
This guarantees even heating without drying out.
Avoid microwaving for best texture.
Final Thoughts
Enjoying a slice of crustless pumpkin pie is a delightful way to celebrate the flavors of fall.
The lack of crust makes it a lighter dessert option, while still providing the rich taste of traditional pumpkin pie.
Its simplicity in preparation, with minimal ingredients and steps, makes it an ideal choice for both novice and experienced bakers.
Allowing the pie to rest and set properly guarantees a perfect consistency and enhances the flavor.
Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.
This crustless pumpkin pie is sure to be a crowd-pleaser at any gathering or as a cozy treat at home.
Frequently Asked Questions
Can I Substitute Evaporated Milk With a Dairy-Free Alternative?
Yes, you can substitute evaporated milk with a dairy-free alternative. Use coconut milk or almond milk for a similar creamy texture. Choose unsweetened versions to control sweetness. Adjust spices as needed for the best flavor balance.
How Can I Make the Pie Sweeter Without Altering Spices?
To make the pie sweeter without altering spices, increase the granulated sugar to 1 cup. Alternatively, mix in 2 tablespoons of maple syrup or honey with the wet ingredients. Verify thorough mixing for consistent sweetness.
What Can I Use if I Don’t Have a Pie Pan?
If you don’t have a pie pan, use a similarly sized baking dish or a cake pan. Verify it’s oven-safe and adjust baking time if necessary. Line with parchment paper for easy removal and maintain pie integrity.
Is This Pie Suitable for a Gluten-Free Diet?
Yes, you can enjoy this pie on a gluten-free diet since it doesn’t contain crust. Confirm all ingredients, especially vanilla extract and spices, are certified gluten-free. Always double-check labels to avoid any hidden gluten.
How Do I Prevent the Pie From Cracking on Top?
To prevent cracking, cool the pie gradually. After baking, leave the oven door ajar for 15 minutes. Then transfer it to a cooling rack. Confirm ingredients, like eggs and milk, are at room temperature before mixing.
Crustless Pumpkin Pie
Equipment
- 1 Mixing bowl
- 1 whisk or electric mixer
- 1 9-inch pie pan
- 1 Cooling rack
- 1 Oven
Ingredients
- 1 can pumpkin puree 15 ounces
- 1 can evaporated milk 12 ounces
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, evaporated milk, and eggs.
- Add sugar, cinnamon, ginger, cloves, salt, and vanilla extract to the mixture.
- Whisk or mix with an electric mixer until smooth and well combined.
- Pour the mixture into a 9-inch pie pan.
- Bake in the preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
- Remove from the oven and place on a cooling rack.
- Allow the pie to cool for at least 1 hour before serving.
Notes
