Crustless Pumpkin Pie

The Crustless Pumpkin Pie has become a beloved staple in my kitchen, particularly as the fall season approaches. Every year, I look forward to the cozy gatherings where the aroma of this pie fills the air, instantly bringing warmth and nostalgia to the room. This pie is not just a dessert; it’s a reflection of cherished moments spent with family and friends around the table, sharing laughter and stories. There’s something truly magical about the blend of spices and the creamy texture that makes this pie irresistible. Whether it’s Thanksgiving or just a casual get-together, I find that this Crustless Pumpkin Pie always manages to steal the show. Preparing it is a breeze, and the best part is that it’s gluten-free, making it a hit among various dietary preferences. I can’t wait to share this recipe with you, so you too can create those delightful memories.

Crustless Pumpkin Pie Ingredients

When it comes to the ingredients for this Crustless Pumpkin Pie, simplicity is key. Each element plays a vital role in creating that perfect bite. The combination of pumpkin puree and maple syrup provides natural sweetness, while the spices bring warmth and depth to the flavor. The full-fat coconut milk adds creaminess, making the pie luscious without the need for a crust.

• 15 ounces pumpkin puree: The star of this pie, providing a rich flavor and vibrant color.
• ¾ cup maple syrup: Adds natural sweetness with a hint of caramel flavor.
• 3 large eggs: Binds the ingredients together and contributes to the pie’s structure.
• ½ cup full-fat coconut milk: Ensures a creamy texture and a hint of coconut flavor.
• 2 teaspoons pumpkin pie spice: A blend of spices that captures the essence of fall.
• 3 tablespoons cornstarch (or tapioca/arrowroot starch): Helps set the pie and makes it easier to slice.
• ¼ teaspoon fine sea salt: Balances the flavors and enhances sweetness.

Preparation Steps for Crustless Pumpkin Pie

Making this Crustless Pumpkin Pie is a delightful experience that will leave your kitchen smelling heavenly. Follow these simple steps to create a pie that is not only stunning but also incredibly delicious. Let’s dive into the preparation!

1. Preheat your oven to 350ºF (175ºC). This temperature is essential for baking the pie evenly. While the oven heats up, grab a 9-inch pie plate and grease it with cooking spray to prevent sticking.

2. In a large mixing bowl or blender, combine the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cornstarch, and fine sea salt. If using a blender, secure the lid and blend until the mixture is smooth and well combined. If using a bowl, whisk vigorously to ensure there are no lumps. The goal is a creamy, non-lumpy batter.

3. Once the filling is ready, carefully pour it into the greased pie plate. Use a spatula to smooth the top, ensuring an even surface. This will help with the pie’s presentation once baked.

4. Place the pie plate in the preheated oven and bake for 1 hour. You’ll know it’s done when the center is set and does not jiggle when gently shaken. The edges may puff up slightly, but that’s perfectly normal.

5. After baking, remove the pie from the oven and let it cool at room temperature for at least 1 hour. This cooling period is important because it allows the filling to set properly.

6. Once cooled, transfer the pie to the refrigerator. It’s best to chill the pie for at least 4 hours before serving, or overnight if you can wait! This chilling time helps develop the flavors and makes slicing easier.

7. When you’re ready to serve, slice the pie with a sharp knife. It should come out smoothly from the pan, thanks to the cornstarch. You might notice a thin layer of residue in the pan, but that’s normal and can be cleaned easily.

8. To store leftovers, place them in an airtight container in the fridge. Properly covered, the pie will remain tasty for up to 5 days.

How to Switch It Up

If you’re looking to get creative with your Crustless Pumpkin Pie, here are some fun ideas to switch it up a bit!

• Spice Variations: Feel free to experiment with different spices! Adding nutmeg or ginger can give your pie an extra kick.
• Sweetness Adjustments: Depending on your taste, you can reduce the amount of maple syrup or even substitute with another sweetener like honey.
• Add-ins: Consider folding in some chocolate chips or chopped nuts for added texture and flavor.
• Non-Dairy Options: If you’re looking to make it dairy-free, using almond or oat milk can work as alternatives to coconut milk.
• Canned Pumpkin Tips: If using canned pumpkin puree, make sure it’s pure pumpkin and not a pre-spiced blend to get the best results.
• Serving Styles: Try serving the pie with a scoop of ice cream for a delightful contrast of temperatures!

Pairing Suggestions for Crustless Pumpkin Pie

Pairing your Crustless Pumpkin Pie with the right accompaniments can elevate your dining experience. Here are some ideas:

• Whipped Cream: A classic choice! Top with a generous dollop of whipped cream for a rich, creamy complement.
• Coffee: The warm flavors of coffee enhance the sweetness of the pie, making it an ideal pairing.
• Seasonal Fruits: Fresh fruit like apples or pears can add a refreshing contrast and balance the pie’s richness.
• Ice Cream: Serve with vanilla or cinnamon ice cream for a deliciously creamy, cold contrast.
• Cheese Plate: For a more sophisticated touch, pair with a cheese platter featuring sharp cheeses to balance the sweetness.
• Fall Salads: A light salad with cranberries and nuts can serve as a refreshing side.
• Festive Cocktails: For those who enjoy mixing drinks, consider a fall-inspired mocktail with apple cider and spices to enhance the theme.

FAQ

Conclusion

This Crustless Pumpkin Pie is truly special, combining the rich flavors of fall with a light and creamy texture that everyone will love. I encourage you to try this recipe and experience the joy it brings to your table. It’s an easy dessert that will impress your guests and make family gatherings even more memorable!

Crustless Pumpkin Pie

The ultimate comfort food, this Crustless Pumpkin Pie is creamy, rich, and absolutely delightful. Perfect for Thanksgiving or any fall gathering, its warm spices will tantalize your taste buds. You're going to want to make it tonight!

Print Recipe Pin Recipe

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 15 ounces pumpkin puree
• ¾ cup maple syrup
• 3 large eggs
• ½ cup full-fat coconut milk
• 2 teaspoons pumpkin pie spice
• 3 tablespoons cornstarch (or tapioca/arrowroot starch)
• ¼ teaspoon fine sea salt

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Blender
• Whisk
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 350ºF (175ºC). This temperature is essential for baking the pie evenly. While the oven heats up, grab a 9-inch pie plate and grease it with cooking spray to prevent sticking.
2. In a large mixing bowl or blender, combine the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cornstarch, and fine sea salt. If using a blender, secure the lid and blend until the mixture is smooth and well combined. If using a bowl, whisk vigorously to ensure there are no lumps. The goal is a creamy, non-lumpy batter.
3. Once the filling is ready, carefully pour it into the greased pie plate. Use a spatula to smooth the top, ensuring an even surface. This will help with the pie's presentation once baked.
4. Place the pie plate in the preheated oven and bake for 1 hour. You’ll know it’s done when the center is set and does not jiggle when gently shaken. The edges may puff up slightly, but that’s perfectly normal.
5. After baking, remove the pie from the oven and let it cool at room temperature for at least 1 hour. This cooling period is important because it allows the filling to set properly.
6. Once cooled, transfer the pie to the refrigerator. It’s best to chill the pie for at least 4 hours before serving, or overnight if you can wait! This chilling time helps develop the flavors and makes slicing easier.
7. When you’re ready to serve, slice the pie with a sharp knife. It should come out smoothly from the pan, thanks to the cornstarch. You might notice a thin layer of residue in the pan, but that’s normal and can be cleaned easily.
8. To store leftovers, place them in an airtight container in the fridge. Properly covered, the pie will remain tasty for up to 5 days.

Notes

• Nutrition Tip: Nutrition information is for 1 of 8 slices. This information is automatically calculated and is just an estimate, not a guarantee.
• Starch Alternatives: You can swap the cornstarch in this recipe for arrowroot or tapioca starch with similar results. This addition makes the pie easier to slice and remove from the pan. Without it, your pie will still be tasty, but harder to serve.
• Coconut Milk Substitute: If you don’t have coconut milk on hand, heavy whipping cream would be the most similar substitute.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.