No Crust Pumpkin Pie
A creamy, crustless pumpkin pie with warm spices, perfect for fall gatherings and those seeking a gluten-free dessert option that combines smooth pumpkin and rich cream cheese flavors.
Ingredients
Instructions
- Spray a 9-inch pie plate with all-vegetable spray.
- Beat the cream cheese and sugar together until smooth; then add the biscuit mix and mix well.
- Beat in the eggs one at a time until fully incorporated.
- Add the pumpkin, vanilla, cinnamon, allspice, and cloves; mix until combined.
- Pour the mixture into the prepared pie plate.
- Bake in a preheated 350°F oven for 25 to 30 minutes or until the center is set.
Tips & Substitutions
For a creamier texture, ensure your cream cheese is at room temperature before mixing. If you don't have biscuit mix, you can substitute with equal parts flour and baking powder. For added flavor, consider incorporating a pinch of nutmeg or using brown sugar instead of white sugar. This pie is also a great base for a spiced pumpkin pie variation, allowing for customization.
Serving Suggestions
This no-crust pumpkin pie is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of old fashioned ice cream for a classic touch. Serve it alongside spiced pumpkin pie for a dessert spread that celebrates fall flavors. It also makes a great addition to any holiday table or cozy gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 20-30 seconds, or until warmed through. Alternatively, you can enjoy it cold straight from the fridge, as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of No Crust Pumpkin Pie contains roughly 435 calories, with 5g protein, 57g carbohydrates, and 18g fat. It is a good source of calcium (13% of the Daily Value), vitamin C (12% of the Daily Value), and protein (10% 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 puree in place of canned. Just ensure that it is well-cooked and blended until smooth. This may require slightly more preparation time, but it can enhance the flavor. Use about 2 cups of fresh pumpkin for this recipe.
How do I know when the pie is done baking?
The pie is done when the center is set and no longer wobbly. You can test it by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Baking time may vary slightly depending on your oven, so keep an eye on it towards the end.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just let it cool completely after baking, then cover it and refrigerate. This allows the flavors to deepen, making it even more delicious when served the next day.
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).