Q1: What is the texture of a crustless pumpkin pie like?

The texture is absolutely divine! It is essentially a perfectly smooth, firm, and silky baked pumpkin custard . Because there is no crust, the pure, creamy texture of the pumpkin filling is the absolute star of the show. It is lighter and more delicate than a dense cheesecake, but richer than a simple pudding.

Q2: How do I keep my crustless pumpkin pie from cracking?

There are two main secrets to a beautiful, crack-free custard. First, be very careful not to over-mix your filling . Over-whisking whips too much air into the custard, which causes it to puff up in the oven and then collapse and crack as it cools. Second, do not over-bake your pie . Pull it from the oven when the center still has a slight jiggle. A long, slow bake at a low temperature, as this recipe directs, is also a key factor in preventing cracks.

Q3: Can I make this in individual ramekins for a party?

Yes, absolutely! This is a fantastic and elegant way to serve this dessert. Simply divide the prepared custard mixture evenly among six to eight 6-ounce ramekins . For the best, most even texture, it is a great idea to bake the ramekins in a water bath . Place them in a larger baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins. You will need to reduce the baking time to about 35-45 minutes .

Q4: Can I make this pie a day or two before my holiday meal?

Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days before you plan to serve it.

Q5: Can I make this recipe dairy-free?

Yes, you can. For a delicious dairy-free version, simply substitute the 1 cup of half-and-half with an equal amount of a high-quality, full-fat, canned coconut milk . It will add a lovely, subtle coconut flavor that is wonderful with the pumpkin and spices. Be sure to serve it with a dairy-free whipped topping.

The Best Easy & Creamy Crustless Pumpkin Pie

A simple, gluten-free alternative to the classic Thanksgiving dessert, this Crustless Pumpkin Pie is essentially a baked pumpkin custard. The recipe features a smooth and creamy filling made by whisking together pure pumpkin puree, brown and granulated sugars, eggs, half-and-half, and traditional pumpkin pie spices. The mixture is poured into a greased pie dish and baked until the center is just barely set. It’s served chilled or at room temperature, topped with whipped cream and candied pecans.

Author: Grace
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 25 minutes (includes cooling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Nonstick cooking spray, for the pie dish
One 15-ounce can pure pumpkin puree
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs
1 cup half-and-half
Lightly sweetened whipped cream, for serving
Chopped candied pecans, for serving

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Instructions

Preheat the oven to 325°F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
In a large bowl, add the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt, and eggs. Whisk to combine.
Add the half-and-half and whisk until the mixture is thoroughly incorporated and smooth.
Pour the pumpkin mixture into the prepared pie dish.
Set the pie dish on a rimmed baking sheet to catch any potential drips.
Bake until the center is just barely set and has a slight jiggle, about 1 hour and 10 minutes to 1 hour and 20 minutes.
Transfer the pie to a wire rack and let it cool completely.
Serve topped with whipped cream and a sprinkle of candied pecans.
If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

Notes

This pie is naturally gluten-free as it has no crust.
Baking the pie on a rimmed baking sheet is a helpful tip to make it easier to transfer in and out of the oven.
It is important to cool the pie completely to allow the custard to fully set before serving.
This is an excellent make-ahead dessert, as it can be refrigerated for up to 2 days.

Nutrition

Serving Size: 1 slice
Calories: 220-280
Sugar: 25-32 g
Sodium: 250-350 mg
Fat: 9-13 g
Saturated Fat: 5-8 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 2-4 g
Protein: 5-7 g
Cholesterol: 100-130 mg

Find it online: https://www.eatswithsoul.com/crustless-pumpkin-pie/