Crustless Pumpkin Pie Recipe – Easy & Healthy

If you’re craving a pumpkin pie but want to skip the crust, this Crustless Pumpkin Pie is the perfect solution. With its creamy, custard-like texture, it’s a healthier twist on the traditional dessert without sacrificing flavor. This pie is not only easy to make but also a guilt-free indulgence that can be enjoyed year-round, making it the ultimate pumpkin treat for those looking to cut down on calories or avoid gluten. Whether you’re serving it for Thanksgiving or just as a weeknight dessert, this recipe will surely become a household favorite!

Why You’ll Love This Crustless Pumpkin Pie

This Crustless Pumpkin Pie stands out for its rich, velvety texture that’s remarkably similar to a traditional pumpkin pie but with far fewer calories and fat. The best part? You don’t need a pie crust, which makes it quicker and simpler to prepare. This dessert is also a fantastic choice for those with dietary restrictions, as it can easily be made vegan, gluten-free, and low-carb, depending on your preferences.

Ingredients for Crustless Pumpkin Pie

For this easy and healthy crustless pumpkin pie, you’ll need the following ingredients:

• Pumpkin Puree: Adds the signature pumpkin flavor and is rich in vitamins and fiber.
• Milk of Choice: Use any milk you prefer—dairy or non-dairy, such as almond or oat milk.
• Flour: Can be made with spelt, oat, or almond flour for a gluten-free option.
• Sweetener: Choose from granulated sugar, unrefined sugar, or a sugar-free alternative like erythritol.
• Spices (Cinnamon & Pumpkin Pie Spice): These warm spices are essential to give the pie that comforting fall flavor.
• Baking Powder: Helps the pie set and rise slightly for a perfect custard-like texture.
• Vanilla Extract: Enhances the flavor with a touch of warmth.
• Salt: Balances the sweetness and enhances the overall flavor of the pie.

Alternative Ingredient Suggestions

If you’re looking for substitutions, there are several options to tailor this recipe to your needs:

• Non-Dairy Milk: Use almond milk, oat milk, or coconut milk for a vegan version.
• Sugar Alternatives: For a low-carb or sugar-free pie, opt for xylitol, erythritol, or stevia.
• Flour Substitutes: Almond meal or coconut flour can be used to replace regular flour, though be mindful that coconut flour absorbs more liquid.
• Egg Alternatives: To make it vegan, you can use flax meal as a binder instead of eggs, or opt for cornstarch for additional thickness.

Step-by-Step Instructions for Crustless Pumpkin Pie

1. Preheat your oven to 400°F (200°C). Grease a 9- or 10-inch pie pan with a non-stick spray or a thin layer of oil.
2. In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, and any oil you are using (optional).
3. In a separate bowl, combine the dry ingredients: flour, sweetener, baking powder, cinnamon, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined. The mixture should form a smooth batter.
5. Pour the pumpkin filling into the prepared pie pan, spreading it evenly.
6. Bake for 35 minutes on the center rack. The pie will be slightly gooey when it comes out but will firm up as it cools.
7. Let the pie cool completely on the counter, then transfer it uncovered to the fridge. Refrigerate for at least 6 hours or overnight for the best texture.
8. Once set, slice the pie and enjoy! You can serve it chilled or warmed slightly in the microwave.

Tips & Tricks for Perfect Crustless Pumpkin Pie

• Allow the Pie to Set: Patience is key with this dessert. Be sure to let it cool completely and set in the fridge for the best texture and flavor.
• Adjusting Sweetness: Depending on your sweetener choice, you might need to tweak the quantity to get your desired level of sweetness.
• Adding Flax or Egg: For a thicker consistency, add a tablespoon of ground flax seeds or an egg to the batter before baking.

Pairing Ideas and Variations

This Crustless Pumpkin Pie can be served on its own, but you can make it even more indulgent with the following pairings:

• Whipped Cream: Top each slice with a dollop of coconut whipped cream or regular whipped cream for a luxurious finish.
• Candied Pecans: For a crunchy, sweet topping, sprinkle candied pecans on top of each slice.
• Ice Cream: Serve with a scoop of coconut or almond milk ice cream for a dairy-free dessert option.
• Add a Spice Kick: If you love a bit of heat, sprinkle some cinnamon or nutmeg over the top of the pie just before serving.

Make-Ahead Tips

This pie stores wonderfully! If you have leftovers, simply cover them tightly with plastic wrap or foil and refrigerate for up to 5 days. You can also freeze individual slices in airtight containers for up to 3 months. Just make sure the pie is fully cooled before freezing, and let it thaw completely before serving.

Why This Crustless Pumpkin Pie is a Fall Favorite

Perfect for anyone looking for a lighter, healthier alternative to traditional pumpkin pie, this crustless version is the answer. It’s not only low in calories and fat, but it’s also versatile enough to cater to various dietary needs. Whether you prefer a vegan, gluten-free, or low-carb version, this pie can easily be adapted to suit your taste and lifestyle. Enjoy the flavors of fall with this easy-to-make, delicious Crustless Pumpkin Pie!

Conclusion

This Crustless Pumpkin Pie is the perfect dessert for those seeking a healthier yet indulgent treat. With its creamy texture, rich pumpkin flavor, and versatile ingredient options, it’s an excellent choice for anyone looking to enjoy a guilt-free version of a beloved classic. Whether you’re making it for a holiday or enjoying it as a weeknight dessert, it’s sure to become a staple in your baking repertoire. Plus, with easy customization for various dietary preferences, this recipe can be adapted to suit everyone at your table.

So go ahead and enjoy a slice (or two) of this delicious Crustless Pumpkin Pie — you deserve it!

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