why make this recipe

Creamy Crustless Pumpkin Pie is a delightful dessert that captures the essence of fall. It’s easy to make and perfect for any occasion, especially Thanksgiving. Without a crust, this pie is lighter and smoother, focusing on the rich flavors of pumpkin and spices. It is also a great option for those who are gluten-free or want to skip the extra calories that come with a traditional pie crust.

how to make Creamy Crustless Pumpkin Pie

Ingredients :

1 can (15 oz) pumpkin puree
1 cup heavy cream
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Directions :

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
Whisk until the mixture is smooth and well combined.
Pour the mixture into a greased pie dish.
Bake in the preheated oven for about 50-60 minutes, or until the center is set.
Allow to cool before serving. Enjoy your creamy crustless pumpkin pie!

how to serve Creamy Crustless Pumpkin Pie

Serve your creamy crustless pumpkin pie chilled or at room temperature. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream on top. You can also sprinkle some extra cinnamon or nutmeg for added flavor.

how to store Creamy Crustless Pumpkin Pie

To store your pumpkin pie, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.

tips to make Creamy Crustless Pumpkin Pie

Make sure to whisk the ingredients well for a smooth mixture.
Use fresh spices for the best flavor.
If you want a bit more flavor, add a pinch of ginger or cloves.
Check the pie after 50 minutes. It should be set but might still jiggle slightly in the center.

variation

You can add chocolate chips or nuts for extra texture and flavor. Another variation is to use sweet potato puree instead of pumpkin for a different taste.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it before adding it to the mixture.

2. Is this recipe gluten-free?
Yes, this pie is gluten-free since it does not contain any flour or crust.

3. Can I make this pie ahead of time?
Absolutely! You can make this pie a day or two in advance. Just store it in the fridge until you are ready to serve.