Description
This Crustless Pumpkin Pie is a smooth and creamy dessert that highlights the rich flavor of pumpkin. It has a custard-like texture that is both light and satisfying making it perfect for autumn gatherings or holiday celebrations. The spices blend seamlessly to create a warm and comforting taste without the use of a traditional crust which keeps it simple and gluten-free.
Ingredients
pumpkin puree
milk of your choice
pure vanilla extract
cinnamon
baking powder
pumpkin pie spice
salt
flour (spelt, oat, white, sorghum, or almond)
sugar or unrefined sugar or granulated erythritol
flaxmeal or cornstarch (optional if serving pie in a bowl)
2 tablespoons of oil or almond butter (optional)
Instructions
To prepare a crustless pumpkin pie, preheat your oven to 400°F. Lightly grease a 9 or 10-inch round pan. In a large bowl, combine the pumpkin puree, milk of your choice, pure vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour (spelt, oat, white, sorghum, or almond), sugar or unrefined sugar or granulated erythritol, and flaxmeal or cornstarch (optional if serving pie in a bowl). For added richness, you may include 2 tablespoons of oil or almond butter, but this is optional. Whisk all the ingredients thoroughly until smooth. Pour the mixture into the prepared pan and bake for 35 minutes. The pie will remain slightly gooey once done. Allow it to cool completely, then refrigerate uncovered for at least 6 hours to let it set and firm up before slicing.
Notes
Crustless Pumpkin Pie can become watery if overbaked
Allow it to cool completely for best texture
Use a sharp knife to get clean slices
Chill before serving to enhance flavor and firmness
- Prep Time: 10
- Cook Time: 35
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 230