Crustless Pumpkin Pie

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Crustless-Pumpkin-Pie

Enjoy your favorite pumpkin pie with less guilt! It’s so rich and flavorful, you won’t miss the crust. This is a perfect dessert for those who have gluten intolerance and also for those watching their carbohydrate intake.

If a pumpkin pie craving hits you and you’re not motivated to roll out a pie crust, this easy recipe is a great option. With no extra step of making a crust, this pie takes less time and effort!

Crustless Pumpkin Pie
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Rating: 5
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Crustless Pumpkin Pie
Rate Recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings8servings
Prep Time10minutes
Cook Time6 hrs15 minutes
Ingredients
  • Cooking spray
  • 1 15-oz can can pumpkin puree
  • 1 cup heavy cream
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
Servings8servings
Prep Time10minutes
Cook Time6 hrs15 minutes
Ingredients
  • Cooking spray
  • 1 15-oz can can pumpkin puree
  • 1 cup heavy cream
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
Recipe Instructions
  1. Preheat oven to 325°. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. Pour into pie plate and smooth top with an offset.
  2. Bake pie until center only slightly jiggles, 1 hour. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour.
  3. Refrigerate until set, at least 4 hours.

 

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