Rich and Creamy Crustless Pumpkin Pie

Indulge in the flavors of fall with this Rich and Creamy Crustless Pumpkin Pie. Perfect for those who prefer a lighter dessert option, this pie delivers all the classic pumpkin pie taste without the hassle of a crust.

Ingredients

• 1 15-ounce can pumpkin puree
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a baking dish of similar size.
2. Combine Pumpkin Ingredients:
   In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.
3. Add Eggs:
   Add the eggs, one at a time, mixing well after each addition to ensure a smooth batter.
4. Incorporate Cream and Milk:
   Stir in the heavy cream, milk, and vanilla extract until the mixture is smooth and fully combined.
5. Pour into Dish:
   Pour the pumpkin mixture into the prepared pie dish.
6. Bake:
   Bake for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Cool and Serve:
   Allow the pie to cool completely before serving. It can be enjoyed warm or chilled, and it’s delicious topped with a dollop of whipped cream.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 5-15 minutes
• Servings: 8

Variations

• Spiced Up: Add a pinch of nutmeg or allspice for extra warmth.
• Nutty Flavor: Mix in 1/2 cup of finely chopped nuts for added texture.
• Dairy-Free Option: Substitute heavy cream and milk with coconut cream and almond milk for a dairy-free version.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual slices in the microwave for 15-20 seconds or serve cold.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, you can use fresh pumpkin puree. Just make sure it’s well-pureed and cooked down to a similar consistency as canned.
2. Is this pie gluten-free?
   Yes, since it’s crustless, this recipe is naturally gluten-free.
3. Can I freeze this pie?
   Yes, you can freeze the pie after it has cooled. Wrap it tightly in plastic wrap and then in aluminum foil.
4. How do I know when the pie is done baking?
   The pie is done when the filling is set and a knife inserted into the center comes out clean.
5. What can I serve with this pie?
   This pie pairs wonderfully with whipped cream, ice cream, or even a sprinkle of cinnamon.
6. Can I make this pie ahead of time?
   Absolutely! This pie can be made a day in advance and stored in the refrigerator.
7. What if I don’t have heavy cream?
   You can substitute with half-and-half or whole milk, but the pie may be less rich.
8. Can I add chocolate to this recipe?
   Yes, you can swirl in some melted chocolate or add chocolate chips for a chocolate pumpkin pie.
9. What’s the best way to serve it?
   It’s best served chilled or at room temperature, garnished with whipped cream.
10. Can I use a different sweetener?
    Yes, you can use brown sugar, maple syrup, or a sugar substitute to make it lower in sugar.

Conclusion

This Rich and Creamy Crustless Pumpkin Pie is a delightful twist on the classic dessert, offering all the flavors you love without the crust. Perfect for holidays or any time you’re craving pumpkin, it’s a crowd-pleaser that’s easy to make and even easier to enjoy!

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