Crustless Pumpkin Pie Dessert: A Deliciously Easy Fall Treat

Crustless Pumpkin Pie Dessert is a delightful twist on the traditional pumpkin pie that many of us cherish during the fall season. As the leaves change and the air turns crisp, this recipe brings the warm, comforting flavors of pumpkin spice right to your table without the fuss of a crust. Originating from the classic American dessert, this version has gained popularity for its simplicity and ease of preparation, making it a favorite among busy home cooks and dessert lovers alike.

What I love most about Crustless Pumpkin Pie Dessert is its rich, velvety texture and the way it perfectly balances sweetness with the warm spices of cinnamon and nutmeg. It’s not just a treat for the taste buds; it’s also a convenient option for those looking to indulge without the extra calories that come with a traditional pie crust. Whether you’re hosting a holiday gathering or simply craving a slice of something sweet, this crustless version is sure to impress your family and friends. Join me as we dive into this delicious recipe that captures the essence of fall in every bite!

Ingredients:

• 1 can (15 oz) pure pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup granulated sugar (optional, adjust based on sweetness preference)
• Whipped cream (for serving, optional)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). This is an important step to ensure that your crustless pumpkin pie bakes evenly and comes out perfectly set.
2. In a large mixing bowl, combine the pumpkin puree and sweetened condensed milk. I like to use a whisk for this step to ensure everything is well blended. The sweetened condensed milk adds a rich creaminess to the pie.
3. Add the eggs to the mixture. Make sure they are at room temperature for better incorporation. Whisk until the eggs are fully combined with the pumpkin and milk mixture.
4. Next, stir in the vanilla extract. This adds a lovely depth of flavor to the pie.
5. Now, it’s time to add the spices! Sprinkle in the ground cinnamon, nutmeg, ginger, cloves, and salt. These spices are what give the pie that classic pumpkin flavor that we all love. Mix well until all the spices are evenly distributed.
6. Finally, add the baking powder and granulated sugar (if using). The baking powder will help the pie rise slightly, giving it a nice texture. Mix everything together until you have a smooth batter. Make sure there are no lumps!

Baking the Pie

1. Grease a 9-inch pie dish or a similar-sized baking dish with non-stick cooking spray or butter. This will help prevent the pie from sticking to the dish.
2. Pour the batter into the prepared pie dish. Use a spatula to spread it evenly, ensuring that the batter is level.
3. Place the pie dish in the preheated oven. Bake for 45-50 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.
4. Once baked, remove the pie from the oven and let it cool on a wire rack for about 10-15 minutes. This cooling time allows the pie to set further and makes it easier to slice.

Chilling the Pie

1. After the pie has cooled to room temperature, cover it with plastic wrap or aluminum foil. Place it in the refrigerator to chill for at least 2 hours, or overnight if you have the time. Chilling enhances the flavors and makes the pie even more delicious.
2. When you’re ready to serve, remove the pie from the refrigerator. If you like, you can dust the top with a little extra ground cinnamon for a nice presentation.

Serving Suggestions

1. Slice the pie into wedges using a sharp knife. I find that a warm knife makes for cleaner cuts, so you might want to run it under hot water and dry it off before slicing.
2. Serve each slice with a dollop of whipped cream on top. The creaminess of the whipped cream pairs beautifully with the spiced pumpkin flavor.
3. If you want to get a little fancy, you can also sprinkle some crushed graham crackers or pecans on top of the whipped cream for added texture and flavor.

Storing Leftovers

1. If you have any leftovers (which is rare because this pie is so delicious!), cover the pie with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days.
2. To reheat, simply place a slice in the microwave for about 15-20 seconds, or until warmed through. Enjoy it warm or cold, depending on your preference

Conclusion:

In summary, this Crustless Pumpkin Pie Dessert is an absolute must-try for anyone looking to indulge in a deliciously creamy and spiced treat 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 dessert for any occasion, from cozy family gatherings to festive holiday celebrations. For serving suggestions, I love to top my pie with a dollop of whipped cream or a sprinkle of cinnamon for that extra touch of sweetness. You can also experiment with variations by adding a splash of vanilla extract or a handful of chocolate chips for a delightful twist. If you’re feeling adventurous, try incorporating different spices like nutmeg or ginger to customize the flavor to your liking. I encourage you to give this Crustless Pumpkin Pie Dessert a try and experience the joy it brings to your table. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your creation. Let’s celebrate the deliciousness together! Happy baking!

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