Why Crustless Pumpkin Pie Is a Great Healthy Dessert
While many desserts can be heavy and indulgent, I find that crustless pumpkin pie offers a delightful balance of flavor and nutrition. It’s light yet satisfying, making it perfect for those who want a treat without the guilt.
The natural sweetness of pumpkin combined with warm spices creates a comforting flavor profile that warms my heart. Plus, it’s packed with vitamins and fiber, which makes it a better choice than traditional pies.
I love how easy it’s to prepare, too. This dessert allows me to indulge my sweet tooth while still feeling good about what I’m eating!
Ingredients of Crustless Pumpkin Pie
When it comes to whipping up a delightful dessert, crustless pumpkin pie is a game changer. It’s simple, delicious, and, let’s be honest, who doesn’t love the cozy, spicy aroma of pumpkin baking in the oven?
This recipe uses a handful of straightforward ingredients that you might already have in your pantry, making it a great option for a last-minute treat. Plus, it’s a fantastic way to embrace the flavors of fall any time of the year. So, grab your mixing bowls, and let’s explore what you’ll need to make this scrumptious pie.
Ingredients for Crustless Pumpkin Pie:
- 2/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 3/8 cup all-purpose flour
- 3/4 cup Egg Beaters egg substitute
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can fat-free evaporated milk
Now, before you rush off to the grocery store, let’s chat about these ingredients a bit. The spices really make the pie sing, so don’t skimp on the cinnamon or ginger. They bring warmth and a touch of nostalgia, like wrapping yourself in a cozy blanket on a chilly day.
And if you’re feeling adventurous, you can always tweak the spices to match your personal taste—maybe a little nutmeg or even a dash of vanilla. Just remember, the pumpkin puree is the star here, so opt for the good stuff. It’s what gives the pie its rich flavor and creamy texture.
Oh, and if you’re like me and sometimes forget to grab the evaporated milk, don’t panic. You can substitute it with regular milk, but your pie mightn’t be as rich and velvety. Trust me, rich and velvety is the goal here. Happy baking!
How to Make Crustless Pumpkin Pie
To make this delightful crustless pumpkin pie, start by preheating your oven to 350 degrees. While the oven is warming up, grab a large mixing bowl and combine 2/3 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon ground allspice.
Now, doesn’t that smell wonderful? It’s like fall wrapped up in a bowl. Mix it all together until it’s well combined. To this aromatic mixture, add 3/8 cup all-purpose flour. This little bit of flour will help bind everything together, giving it just the right texture without the hassle of a crust.
Next, in a separate bowl, you’ll want to mix together 3/4 cup of Egg Beaters egg substitute, 1 (15 ounce) can of pumpkin puree, and 1 (12 ounce) can of fat-free evaporated milk. This is where things start to get really exciting—the pumpkin puree is the star of the show, bringing that rich flavor and creamy texture we all love.
Once you’ve whisked those wet ingredients together until they’re smooth and homogenous, it’s time to bring the two mixtures together. Pour the wet ingredients into the dry ones, and mix until everything is just combined. It’s okay if there are a few lumps; after all, this isn’t a beauty contest.
Now, grab a greased 9-inch deep-dish pie plate and pour your lovely batter into it. It should look luscious and slightly thick, ready to transform into something magical in the oven.
Slide that pie plate into your preheated oven and let it bake for 60 to 65 minutes. You want to keep an eye on it, and when a knife inserted in the center comes out clean, you’ll know it’s done.
Once it’s baked to perfection, allow it to cool completely, then chill it in the fridge before serving. This pie is best enjoyed chilled, and trust me, the wait is worth it.
Crustless Pumpkin Pie Substitutions & Variations
If you’re looking to mix things up with your crustless pumpkin pie, there are plenty of substitutions and variations you can try.
Swap granulated sugar for brown sugar or maple syrup for a richer flavor. You can also experiment with different spices—add nutmeg or cardamom for a unique twist.
If you want a dairy-free option, use coconut milk instead of evaporated milk. For a protein boost, you might try Greek yogurt or silken tofu in place of some of the egg substitute.
Each change can create a delightful new version of this classic dessert!
What to Serve with Crustless Pumpkin Pie
Have you ever wondered what pairs perfectly with a slice of crustless pumpkin pie? I love serving it with a dollop of whipped cream; it adds a creamy texture that complements the pie’s spices.
A sprinkle of cinnamon or nutmeg on top elevates the flavor even more. For a cozy touch, consider pairing it with a warm cup of spiced chai or apple cider.
If you’re feeling adventurous, a scoop of vanilla ice cream creates a delightful contrast. Fresh cranberries or a tart berry compote can also add a revitalizing zing to balance the sweetness.
Enjoy your delicious dessert!
Additional Tips & Notes
While preparing your crustless pumpkin pie, keep in mind a few helpful tips to enhance your baking experience.
First, I recommend using fresh pumpkin puree for a richer flavor, though canned works just fine. Make sure to thoroughly mix your wet and dry ingredients to avoid lumps.
If you want to spice things up, try adding a pinch of nutmeg or cloves. Let the pie cool completely before chilling; it helps set the texture.
Finally, serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. Enjoy your delicious creation!