Crustless Pumpkin Pie: A Delicious and Easy Fall Dessert Recipe

Crustless Pumpkin Pie is a delightful twist on the traditional dessert that many of us cherish during the fall season. As the leaves change and the air turns crisp, the warm, spiced aroma of pumpkin pie fills our homes, evoking memories of family gatherings and festive celebrations. This recipe not only captures the essence of the classic dish but also offers a lighter, gluten-free alternative that everyone can enjoy.

What I love most about Crustless Pumpkin Pie is its incredible flavor and creamy texture, which make it a favorite among both pumpkin pie enthusiasts and those who may be hesitant about the traditional crust. The convenience of this recipe is another reason why it has become a staple in my kitchen; it requires minimal ingredients and can be whipped up in no time. Whether you’re serving it at Thanksgiving or simply indulging in a cozy evening at home, Crustless Pumpkin Pie is sure to please your taste buds and warm your heart.

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• Whipped cream (for serving, optional)

Preparing the Batter

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your pie will bake evenly and come out perfectly set. 2. **Gather Your Ingredients**: Make sure you have all your ingredients ready and measured out. This makes the process smoother and more enjoyable. 3. **Mix the Pumpkin and Sugars**: In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Use a whisk or a hand mixer to blend these ingredients together until they are smooth and well combined. This step is crucial as it helps to dissolve the sugars into the pumpkin. 4. **Add the Eggs**: Crack the three large eggs into the bowl with the pumpkin mixture. Beat them in until fully incorporated. This will help to create a light and airy texture in your pie. 5. **Incorporate the Evaporated Milk**: Pour in the can of evaporated milk. This ingredient adds creaminess to the pie, making it rich and delicious. Mix until everything is well combined. 6. **Flavor It Up**: Now, it’s time to add the flavorings! Stir in the vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. These spices are what give the pie its warm, comforting flavor. Mix until the spices are evenly distributed throughout the batter. 7. **Add Baking Powder**: Finally, sprinkle in the baking powder. This will help the pie rise slightly and create a nice texture. Mix it in gently until just combined.

Cooking Process

8. **Prepare the Baking Dish**: Grease a 9-inch pie dish with a little butter or cooking spray. Since this is a crustless pie, it’s important to ensure that it doesn’t stick to the dish. 9. **Pour the Batter**: Carefully pour the pumpkin batter into the prepared pie dish. Use a spatula to smooth the top if needed. This will help ensure an even bake. 10. **Bake the Pie**: Place the pie dish in the preheated oven. Bake for 50 to 60 minutes, or until the center is set and a toothpick inserted into the center comes out clean. The edges may puff up slightly, but that’s perfectly normal. 11. **Cool the Pie**: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour. This cooling time allows the pie to set further and makes it easier to slice.

Assembling and Serving

12. **Chill (Optional)**: If you prefer your pumpkin pie chilled, you can place it in the refrigerator after it has cooled to room temperature. Let it chill for at least 2 hours before serving. 13. **Slice the Pie**: Once cooled (or chilled), use a sharp knife to slice the pie into wedges. I usually aim for 8 slices, but you can cut them smaller or larger depending on your preference. 14. **Serve with Whipped Cream**: For an extra touch, serve each slice with a dollop of whipped cream on top. You can either use store-bought whipped cream or make your own by whipping heavy cream with a little sugar and vanilla extract until soft peaks form. 15. **Enjoy**: Sit back, relax, and enjoy your delicious crustless pumpkin pie! It’s perfect for any occasion, especially during the fall season or for Thanksgiving.

Storage Tips

16. **Store Leftovers**: If you have any leftovers (which is rare because it’s so good!), cover the pie with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for about 3 to 4 days. 17. **Freezing**: You can also freeze the pie if you want to save it for later. Wrap it tightly in plastic wrap and then in

Conclusion:

In summary, this crustless pumpkin pie is an absolute must-try for anyone looking to indulge in a deliciously creamy and spiced dessert without the fuss of a traditional crust. The simplicity of the recipe allows the rich flavors of pumpkin and warm spices to shine through, making it a perfect treat for any occasion, from Thanksgiving feasts to cozy autumn evenings. For serving suggestions, I love to top my crustless pumpkin pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that extra touch of indulgence. You can also sprinkle some crushed pecans or walnuts on top for added texture and flavor. If you’re feeling adventurous, consider adding a swirl of caramel sauce or a sprinkle of chocolate chips to elevate the dessert even further. I encourage you to give this crustless pumpkin pie a try and experience the delightful flavors for yourself. It’s a recipe that not only satisfies your sweet tooth but also brings a sense of warmth and comfort to your table. Once you’ve made it, I would love to hear about your experience! Share your thoughts, variations, or any creative twists you added to the recipe. Let’s celebrate the joy of cooking together!

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