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Crustless Pumpkin Pie Recipe

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3.9 from 75 reviews

This Crustless Pumpkin Pie is a creamy, spiced dessert perfect for the fall season. Made without a traditional crust, it features a smooth pumpkin custard infused with warm spices like cinnamon, ginger, nutmeg, clove, and black pepper. Sweetened naturally with coconut palm sugar and maple syrup, this pie offers a lighter but flavorful alternative to classic pumpkin pies. It’s baked gently at a low temperature until set and served chilled, often topped with homemade whipped cream and sugared cranberries for a festive touch.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes plus overnight chilling
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Main Ingredients

  • 1 can (15 ounces) pumpkin puree
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup half and half
  • 1/2 cup coconut palm sugar or brown sugar
  • 3 tbsp maple syrup
  • 2 tbsp arrowroot powder or cornstarch
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/8 tsp ground black pepper
  • 1/2 tsp sea salt
  • Butter or coconut oil, for greasing the pan

Toppings (Optional)

  • Whipped cream (see notes for homemade cinnamon or maple whipped cream variations)
  • Sugared cranberries (optional, recipe referenced from Sally’s Baking Addiction)

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (149°C) to prepare for baking the pumpkin pie.
  2. Mix Eggs and Sugar: In a medium bowl, whisk together 2 whole eggs, 1 egg yolk, and 1/2 cup coconut palm sugar until the mixture is well combined and slightly foamy, which helps to incorporate air and dissolve the sugar.
  3. Add Pumpkin Mixture: Add 1 can pumpkin puree, 1 cup half and half, 3 tablespoons maple syrup, spices (cinnamon, ginger, nutmeg, clove, black pepper), 1/2 teaspoon sea salt, and 2 tablespoons arrowroot powder (or cornstarch) to the eggs and sugar. Whisk thoroughly until smooth and free of lumps, ensuring the spices and thickeners are evenly distributed.
  4. Prepare Pie Plate: Grease a 9-inch pie plate generously with butter or coconut oil to prevent sticking and to add flavor to the crustless pie.
  5. Pour and Level: Pour the pumpkin custard mixture into the prepared pie plate. Lightly tap the pie plate on the countertop a few times to release any air bubbles and to evenly spread the mixture.
  6. Bake: Bake in the preheated oven for 60 to 70 minutes, or until an instant-read thermometer inserted into the center reads 170°F (77°C), indicating that the custard is set but still creamy.
  7. Cool: Remove the pie from the oven and allow it to cool completely on a wire rack, uncovered. Cooling helps the custard firm up further for a clean slice.
  8. Refrigerate: Once cooled, refrigerate the pie overnight to chill thoroughly and enhance the flavors.
  9. Serve: Serve the pie cold, topped with a dollop of homemade whipped cream (refer to notes for cinnamon or maple whipped cream ideas) and sugared cranberries if desired, adding a festive look and complementary tartness.

Notes

  • Homemade Whipped Cream: Using a stand mixer or handheld mixer fitted with a whisk attachment, whip 1 cup heavy cream with 2 tablespoons confectioners sugar and 1 teaspoon vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
  • Cinnamon Whipped Cream Variation: Add 1 teaspoon cinnamon to the heavy cream before whipping for a warm spice flavor.
  • Maple Whipped Cream Variation: Substitute 1 tablespoon maple syrup for confectioners sugar for a natural sweetener and subtle maple flavor.
  • Festive Sugared Cranberries: Use the referenced recipe from Sally’s Baking Addiction for a bright, crunchy garnish that pairs well with the creamy pumpkin pie.
  • Nutrition information provided excludes toppings.

Find it online: https://cookingwithsarah.com/crustless-pumpkin-pie-recipe/