Crustless Pumpkin Pie is a lighter, gluten-free version of the classic pumpkin pie that delivers all the rich, creamy, spiced flavors without the crust. Perfect for those who want to enjoy the comforting taste of pumpkin pie with fewer calories or carbs, this dessert is incredibly easy to make and bakes into a smooth, custard-like texture. Whether you serve it for the holidays or as a simple weeknight treat, this crustless version is a delicious way to celebrate the season’s flavors, and it pairs perfectly with whipped cream or a scoop of vanilla ice cream.
Ingredients:
- 1 can (15 oz) pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 3 large eggs
- 1 cup evaporated milk
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix well until the spices are evenly distributed.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated.
- Gradually stir in the evaporated milk and vanilla extract, mixing until smooth and well combined.
- Pour the pumpkin mixture into the greased pie dish and smooth the top.
- Bake for 45-50 minutes, or until the pie is set and a toothpick inserted into the center comes out clean.
- Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Serve your Crustless Pumpkin Pie with whipped cream or a sprinkle of cinnamon for a guilt-free yet indulgent dessert!
