Easy crustless pumpkin pie –Fall is here, and nothing says autumn quite like a delicious pumpkin pie. But what if you’re looking for a lighter option that doesn’t require the fuss of a traditional crust? Look no further than this simple crustless pumpkin pie recipe. It’s easy to make, full of flavor, and perfect for your holiday gatherings!
Simple Crustless Pumpkin Pie
This delightful dessert is not only healthy but also incredibly satisfying. With its smooth texture and warm spices, it will become a staple in your fall baking repertoire. Let’s dive right into the ingredients and instructions!
Ingredients
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 cup almond milk (or any milk of your choice)
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a similar baking dish.
- In a large mixing bowl, combine the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract. Whisk together until the mixture is smooth and well-combined.
- Add in the ground cinnamon, nutmeg, ginger, salt, and baking powder. Continue whisking until all ingredients are fully incorporated.
- Pour the pumpkin mixture into the prepared pie dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until the center has set and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool at room temperature for at least 30 minutes before slicing.
- Serve chilled or at room temperature, optionally topped with whipped cream or a dollop of yogurt for added richness.
This simple crustless pumpkin pie is sure to impress your family and friends. It’s a guilt-free dessert you can feel good about serving during the holiday season. Enjoy every bite and embrace the flavors of fall!