Description
This Crustless Pumpkin Pie Pudding is a delightful, healthy treat. It is gluten-free and refined sugar-free, offering a creamy, custard-like texture without the need for a crust. This easy recipe is perfect for autumn desserts or any occasion.
Ingredients
Scale
- 1 can Canned Pumpkin Puree (pure pumpkin, not pre-mixed filling)
- 3 large Eggs (for vegan, substitute with 45g of cornstarch)
- 1 cup Evaporated Milk (substitute with coconut milk for vegan)
- 1/2 cup Maple Syrup (can substitute with brown sugar or a sugar substitute)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Cloves (can be omitted)
- 1/4 teaspoon Freshly Grated Nutmeg
- 1/2 teaspoon Salt (Kosher or Sea Salt, adjust according to preference)
- 3 tablespoons Cornstarch (for vegan, increase to 4½ tbsp)
- 1 tablespoon Butter or Coconut Oil (to grease the baking dish)
Instructions
- Preheat your oven to 300°F (149°C) and grease a 9-inch pie dish or smaller individual dishes thoroughly with butter or coconut oil.
- In a large mixing bowl, whisk together the ground cinnamon, ground ginger, cloves, fresh nutmeg, salt, and cornstarch until there are no lumps.
- Mix in half of the maple syrup and the vanilla extract into the dry mixture. Continue whisking until the combination is smooth and well-blended.
- Add the eggs one at a time, whisking vigorously after each addition to fully incorporate them into your crustless pumpkin pie mixture.
- Fold in the canned pumpkin puree and evaporated milk until everything is thoroughly combined. Ensure there are no visible streaks.
- Pour the rich pumpkin mixture into your prepared dish, spreading it evenly. Gently tap the dish on the counter a few times to remove any trapped air bubbles.
- Bake for 60-70 minutes. The crustless pumpkin pie pudding should be set, but the center should remain slightly jiggly. An internal temperature of 170°F (77°C) indicates it is ready.
- After baking, remove the pudding from the oven and allow it to cool uncovered at room temperature to prevent condensation.
- Refrigerate the crustless pumpkin pie pudding overnight to allow the flavors to develop fully and to achieve a perfect, creamy texture.
Notes
- Serve chilled with a dollop of whipped cream or a drizzle of maple syrup for added sweetness.
- For a vegan crustless pumpkin pie, replace eggs with 45g cornstarch and evaporated milk with coconut milk.
- Store your crustless pumpkin pie pudding in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap the pudding tightly in plastic wrap or foil and place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight.
- Always use 100% pure canned pumpkin, not pumpkin pie filling, for the best flavor and texture in your no-crust pumpkin pie.
- If the pumpkin custard pie is not setting, return it to the oven and check the internal temperature until it reaches 170°F (77°C).
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg