Pumpkin Pie Without Crust
A rich, creamy pumpkin pie without a crust, featuring warm cinnamon and vanilla flavors. Perfect for a quick dessert that appeals to pumpkin lovers and those avoiding pastry.
Ingredients
Instructions
- Heat oven to 350°F.
- Grease a pie plate.
- Beat all ingredients until smooth for 2 minutes by hand or 1 minute with a blender.
- Pour the mixture into the prepared pie plate.
- Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of evaporated milk. If you prefer a sweeter pie, increase the sugar to 1 cup. You can also substitute melted butter for margarine. Be sure to beat the mixture well to incorporate air for a light consistency. For a twist, add a pinch of nutmeg or ginger along with the cinnamon for extra flavor.
Serving Suggestions
Serve this delicious pumpkin pie without crust with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a warm cup of spiced chai or coffee. For a festive touch, garnish with a sprinkle of cinnamon or nutmeg. This dish is perfect for Thanksgiving, alongside traditional sides like Potato Stuffing (Side Dish)(Pennsylvania Dutch Recipe).
Storage & Reheating
Store leftover pumpkin pie without crust in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat the whole pie in a 350°F oven for about 10-15 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Without Crust contains roughly 598 calories, with 10g protein, 107g carbohydrates, and 14g fat. It is an excellent source of vitamin A (105% of the Daily Value), calcium (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 628mg per serving (27% 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 instead of canned. To do this, roast a small pumpkin, scoop out the flesh, and blend it until smooth. You will need about 2 cups of fresh puree to substitute for one 16 oz. can. Be sure to adjust the baking time as fresh pumpkin may retain more moisture.
Is it possible to make this recipe dairy-free?
Absolutely! You can make this pumpkin pie without crust dairy-free by using coconut milk or almond milk instead of evaporated milk. Additionally, substitute the margarine with a dairy-free butter alternative. This way, you can still enjoy a delicious pumpkin pie suitable for those with dairy sensitivities.
What can I do if my pie is too watery?
If your pie turns out watery, it may be due to excess moisture in the pumpkin or evaporated milk. To remedy this, you can try adding a bit more Bisquick to thicken the mixture. Additionally, ensure that you bake the pie long enough so that it sets properly. If it's already baked, refrigerating it for several hours can help firm up the texture.
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).