Crustless Pumpkin Pie Recipe

Crustless Pumpkin Pie Recipe: There is no way our Crustless Pumpkin Pie could be simpler. It has a rich, flavorful, and creamy texture. Additionally, it has no flour, making it naturally gluten-free. Paleo and keto variants are also available.

I am among those who believe that crusts for pumpkin pies are dull and completely pointless. My obsession is with cookie pie crusts!

Crustless Pumpkin Pie Recipe

Ingredients

Pie:

• 15-ounce (425-gram) can pumpkin puree
• 1 teaspoon vanilla extract

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar

• 2 1/2 teaspoons pumpkin pie spice¹
• 1/4 teaspoon salt

• 1 1/4 cups (295ml) whipping cream
• 3 large (50 grams each, out of shell) eggs

Topping:

• whipped cream

Directions

• Add all the ingredients, excluding the eggs and whipping cream, to a medium saucepan and heat.

• Stir constantly for around five minutes after it begins to steam. By using this process, part of the moisture is eliminated, leaving the filling even creamier.

• Take it off the heat source, transfer the filling into a heat-resistant bowl, and allow it to cool for fifteen minutes or until the temperature drops (the last thing you want is for the eggs to scramble). If you’re pressed for time, you may omit the additional bowl and simply let it sit for approximately half an hour.

• While it cools, gently butter a 9-inch pie dish (deep-dish pan not required) and preheat the oven to 300 °F (150 °C).  Stir the partially cooled pie filling with the whipping cream until well mixed.

• One at a time, whisk in the eggs just until incorporated. Since your item will contain fragments of baked eggs, there shouldn’t be any streaks of pure egg. They must be integrated, but not overly forced, as this would lead to fissures.

• For 45 to 55 minutes, bake. The center will remain jiggly, but not at the edges. As it cools, it will become more firm, but not completely.

• After a couple of hours, place it on a wire rack to cool fully.  For four hours, refrigerate. atop with

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Notes

• If you don’t have pumpkin pie spice, you can use 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice or cloves, + 1/4 teaspoon nutmeg

• For paleo: use 3/4 cup (150 grams) of coconut sugar in place of the two sugars, full-fat canned coconut milk in place of the whipping cream, and whipped coconut cream for the topping.

• For keto: use 1 cup (160 grams) Lakanto Golden Monk fruit Sweetener in place of the two sugars.

FAQs AND QUESTIONs

How to make it? 

• Typically, all the filling components for a typical pumpkin pie are combined and then poured into the crust.

• For this crustless pumpkin pie, I would advise against cooking it that way and instead sticking to the recipe, as there is a crucial step that ensures the pie turns out rich and delicious. The prep time will increase by seven to eight minutes, but it is well worth it.

• Everything is heated on the burner, with the exception of the cream and eggs, and stirred for five minutes. This helps to make it extremely smooth by reducing the moisture.

Can I add a crust?

• The filling just fits in a 9″ pie pan. If you use a deep-dish pie pan, you’d have space to add a crust.

• How long you’d need to bake the pie for and whether or not you pre-bake the crust depends entirely on your crust recipe.

It must cool first!

• Out of the oven, the pie won’t have the right texture. When you dig in, it may appear watery or even appear a bit curdled.

• It’ll also be impossible to cut.

• Cooling and chilling transform the pie into a creamy, crustless pumpkin pie.