Crustless Pumpkin Pie
Crustless pumpkin pie is a delightful twist on the classic dessert, offering a rich, spiced filling that's both comforting and satisfying. With flavors of pumpkin, honey, and warm spices like cinnamon and nutmeg, it’s perfect for holiday gatherings or a cozy family dinner, catering to those seeking a gluten-free option.
Ingredients
Instructions
- Beat eggs.
- Add honey, ginger, nutmeg, cinnamon, and salt to the eggs and mix well.
- Add canned milk and stir to combine.
- Butter or oil a deep 9-inch pie pan.
- Pour the mixture into the prepared pan.
- Bake at 325° for 1 hour.
- Cool thoroughly before cutting.
Tips & Substitutions
For added flavor, consider using maple syrup instead of honey for a richer taste. If you prefer a spicier kick, increase the ginger or add a pinch of cloves. Make sure to use pure pumpkin puree for the best results. For a dairy-free version, substitute the canned milk with coconut milk or almond milk.
Serving Suggestions
Serve the crustless pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Lemon Chip Cookies for a sweet treat combo or can be accompanied by a warm drink like chai tea or coffee. This dish is perfect for fall gatherings or festive occasions.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for about 20-30 seconds or warm them in the oven at 325°F for 10-15 minutes until heated through. This pie can also be enjoyed cold!
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Pumpkin Pie contains roughly 286 calories, with 2g protein, 56g carbohydrates, and 8g fat. It is a good source of dietary fiber (19% of the Daily Value). Note that it is relatively high in sodium, at 1051mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin or roasted sweetened squash. Just ensure it's well-pureed and has a similar consistency to canned pumpkin. This will enhance the freshness of the pie, making it even more delicious.
Is there a way to make this recipe vegan?
To make this crustless pumpkin pie vegan, replace the eggs with a flaxseed meal or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg). Use maple syrup or agave nectar instead of honey and a plant-based milk alternative.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle but isn’t liquid. You can also insert a knife in the center; if it comes out clean, the pie is ready. Let it cool completely for the best texture before slicing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).