Crustless Pumpkin Pie Dessert (Printer-Friendly)
Smooth, custard-style pumpkin pie made without a crust, blended with warm spices for a cozy fall treat.
# The Ingredients You'll Need:
→ Pie Mixture
01 -
1 can (15 oz) pumpkin puree
02 -
1 cup milk (any variety, dairy or plant-based)
03 -
2 1/2 tsp pure vanilla extract
04 -
2 tsp ground cinnamon
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2 tsp baking powder
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1 tsp pumpkin pie spice
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1/2 tsp salt
08 -
1/3 cup flour (spelt, oat, white, sorghum, or almond)
09 -
1/2 cup sugar (or unrefined sugar or granulated erythritol)
10 -
1 tbsp flaxmeal (or 2 tsp cornstarch; optional)
11 -
2 tbsp oil or almond butter (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F (204°C). Lightly grease a 9 or 10-inch round baking pan to prevent sticking.
02 -
In a large bowl, whisk pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, salt, flour, sugar, and flaxmeal or cornstarch until smooth. If desired, incorporate oil or almond butter for added moisture.
03 -
Pour batter into prepared pan, spreading evenly. Bake for 35 minutes; center will remain slightly soft.
04 -
Allow to cool completely at room temperature, then refrigerate uncovered for at least 6 hours to achieve firm, custard-like texture.
05 -
Slice and serve chilled or at room temperature as a light, crustless seasonal dessert.
# Extra Tips:
01 -
Choose gluten-free flours like almond or sorghum if required. Flaxmeal or cornstarch helps set the pie; omit if serving as soft pudding. Adjust sweetener to taste. For richer texture, add optional oil or almond butter. Ensure thorough chilling before slicing for best consistency.