why make this recipe

Simple Crustless Pumpkin Pie is a delightful and easy dessert to prepare, especially during the fall season. This recipe offers all the warm and comforting flavors of traditional pumpkin pie, but without the hassle of making a crust. It’s perfect for those who want a lighter option or for those who may be gluten-free. Plus, it’s quick to whip up, making it ideal for family gatherings or any special occasion.

how to make Simple Crustless Pumpkin Pie

Ingredients :

1 can (15 oz) pumpkin puree
3 large eggs
1 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ginger

Directions :

Preheat the oven to 350°F (175°C).
In a large bowl, combine the pumpkin puree, eggs, evaporated milk, sugar, vanilla extract, cinnamon, nutmeg, salt, and ginger.
Mix well until the mixture is smooth.
Pour the mixture into a greased pie dish.
Bake for 50-60 minutes or until the center is set and a toothpick inserted comes out clean.
Let it cool before serving.

how to serve Simple Crustless Pumpkin Pie

Serve the pie chilled or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra festive touch, sprinkle some cinnamon on top before serving.

how to store Simple Crustless Pumpkin Pie

To store leftovers, let the pie cool completely, then cover it with plastic wrap or foil. You can keep it in the refrigerator for up to 3-4 days. If you want to save it longer, you can freeze it for up to 2 months. Make sure to wrap it well in plastic wrap and then place it in an airtight container.

tips to make Simple Crustless Pumpkin Pie

Make sure to mix the ingredients thoroughly to get a smooth filling.
You can adjust the spices according to your taste. Add more or less cinnamon or nutmeg if you prefer.
If you want to make it even easier, use a store-bought pumpkin puree.

variation

For a twist on the classic recipe, you can add chocolate chips to the pie filling for a rich flavor. Alternatively, try adding a layer of cream cheese before pouring in the pumpkin mixture for a cheesecake-like texture.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before using in the recipe.

2. What if I don’t have evaporated milk?
You can substitute it with regular milk or a dairy-free alternative, although it may change the texture slightly.

3. How do I know when the pie is done?
The pie is done when the edges are firm and the center is slightly jiggly. It will continue to set as it cools. A toothpick inserted in the center should come out clean.