Crustless Pumpkin Pie
User Reviews
5
Crustless Pumpkin Pie
Description
This Crustless Pumpkin Pie blends pumpkin puree with eggs, egg yolks, a spice mix of cinnamon, cloves, ginger, nutmeg, salt, baking powder, and cornstarch. Sweetened with maple syrup and flavored with vanilla, it incorporates heavy cream and melted butter to enrich the custard texture.
The mixture is poured into a buttered pie dish and baked at 350°F until the edges are golden and puffed and the center is just slightly shaky. This method produces a dense but creamy custard without any crust, focusing fully on the spiced pumpkin filling.
After cooling, chilling in the refrigerator allows the pie to firm up. Serving with whipped cream complements the smooth texture and spice. This pie provides a straightforward alternative to traditional pumpkin pies, emphasizing a creamy interior without a pastry shell.
Ingredients
- 3 egg large
- 2 egg yolk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons cornstarch
- 1 cup maple syrup or white sugar
- 1 teaspoon vanilla extract
- 1 can 29oz pumpkin puree
- 1 1/2 cups heavy cream room temperature
- 4 tablespoons butter melted, unsalted
Instructions
- Preheat oven to 350 degrees F.
- Butter a 9 -inch pie dish and about 6 1/2-cup ramekins or a larger, 10-inch pie dish.
- To a large bowl add cinnamon, ground ginger, nutmeg, salt, baking powder, and cornstarch. Add maple syrup and whisk until fully combined.
- Add eggs, egg yolks, and vanilla extract. Whisk until fully combined.
- Add pumpkin puree, cream, and melted butter. Whisk until fully combined. Use a rubber spatula to clean the sides and bottom of the bowl.
- Add the mixture to the prepared pie dish.
- Bake in the preheated oven for about 60-70 minutes. Or until the pie is settled and the center is just very slightly jiggly. The sides should be golden brown and puffed.
- Remove the pie from the oven and place it on a cooling rack. Once it has completely cooled, transfer it to the fridge for at least 6 hours or better overnight.
- Serve topped with whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 118mg | 5% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 10930IU | 219% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 107mg | 11% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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