Crustless Pumpkin Pie Recipe
One of my favourite desserts during the holidays is pumpkin pie. However, I am one of those people that doesn’t really like pie crust. I know it’s weird, but I find pie crust to be super dry and it takes away from the deliciousness of the pie. This crustless pumpkin pie recipe makes it super simple to get a pumpkin pie from scratch on the table, and most importantly, it’s delicious.
Don’t forget to check out our Instant Pot Pumpkin Puree Recipe!
5 Reasons to Make Crustless Pies
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If you have never eaten a crustless pie, you are in for a real treat! Here are 5 reasons why you should make crustless pies instead of with crust!
- It’s easier. If you have ever made a pie from scratch which includes making the crust, then you know all the prep work you have. Crustless pies have fewer steps.
- It tastes better. Pie crust can be dry and bland. This takes away from the flavor of your filling. When you don’t have crust, you get all the tasty goodness.
- It’s healthier. Seriously, you have fewer carbs when you go without the crust. Thus, you can say you ate a healthy dessert.
- It looks like an elegant pie. As the cook of your party, you want your pie to look elegant, and that is just what you get when you make it crustless.
- You can use any baking pan. Because you don’t have to stick to a round pie crust, you can make a crustless pie in any baking pan you have lying around.
Additionally, with this recipe below, you can easily transform it into a keto pumpkin pie that you can add to your fall baking ideas.
The best crustless pumpkin pie recipe
This recipe is perfect for Thanksgiving, Christmas, and even comes in handy throughout the year. This is definitely a recipe you will want to pin to Pinterest so you can find it when you need it!
Pumpkin Pie Ingredients
- 1 (15 oz) can 100% canned pumpkin puree
- 1/3 cup granulated sugar substitute
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice – here is a recipe for homemade pumpkin pie spice.
- 2 large eggs
- 8 oz. unsweetened almond milk or regular milk
How To Make Pumpkin Pie
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together the ingredients well.
3. Grease a 9-inch pie pan.
4. Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
5. Allow pie to cool before cutting and serving.
6. Add whip cream for a sweet twist.
Don’t have time to whip up this delicious crustless pumpkin pie right now? Pin it to Pinterest to come back to later!
Crustless Pumpkin Pie Recipe
This intriguing Crustless Pumpkin Pie Recipe will surely be something to have to serve to your family or holiday parties. This recipe will definitely enjoy your whole family due to its healthy yet irresistible taste!
Ingredients
- 1 (15 oz) can 100% canned pumpkin puree
- 1/3 cup granulated sugar substitute
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 2 large eggs
- 8 oz. unsweetened almond milk or regular milk
Instructions
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together the ingredients well.
3. Grease a 9-inch pie pan.
4. Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean.
5. Allow pie to cool before cutting and serving.
6. Add whip cream for a sweet twist.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 65mgSodium: 46mgCarbohydrates: 17gFiber: 2gSugar: 15gProtein: 4g
More Fall Baking Recipes
If you’re looking for more fall baking ideas why not check out the following autumn recipes.
Enjoy!
I think this post has the wrong recipe card on it!