Crustless Pumpkin Pie Recipe
This crustless pumpkin pie offers a deliciously simple, gluten-free dessert option that’s moist, flavorful, and easy to prepare. With a blend of pumpkin puree, warm spices, and a touch of sweetness, this pie requires no crust yet delivers all the comforting autumn flavors you crave. Perfect for a healthy treat or holiday dessert, it sets in the fridge to achieve the ideal texture without added fats.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 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, optional 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, and flaxmeal (or cornstarch). Add the optional oil or almond butter if you desire extra richness. Whisk until the mixture is smooth and well combined.
- Pour and Bake: Pour the batter into the prepared pan evenly. Place it in the oven and bake for 35 minutes. The pie will still have a slightly gooey texture when done baking.
- Cool and Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, transfer it uncovered to the refrigerator and let it set for at least 6 hours. This chilling process helps the pie firm up for easy slicing.
- Serve: After the pie has fully set, slice and serve chilled or at room temperature. Enjoy a creamy, flavorful slice of crustless pumpkin pie!
Notes
- You can substitute the milk with any plant-based milk to make this vegan-friendly.
- Using flaxmeal helps bind the pie, but you can omit it or replace it with cornstarch if serving in a bowl.
- Optional oil or almond butter adds richness but can be omitted for a lighter dessert.
- Make sure to allow the pie to chill adequately in the fridge for the best texture.
- For a gluten-free version, use gluten-free flour options like oat, sorghum, or almond flour.
Keywords: crustless pumpkin pie, gluten free pumpkin pie, easy pumpkin dessert, autumn dessert, healthy pumpkin pie
Find it online: https://servedbynora.com/crustless-pumpkin-pie-recipe/
