I adore pumpkins – especially pumpkin pie. Since I am gluten-free, I had to find a substitute for my traditional fall favorite. I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie. It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned. Just be sure to use plain canned pumpkin, not pumpkin pie filing. I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter). I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft. I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.
Crustless Pumpkin Pie
15 oz. pumpkin puree
14 oz. sweetened condensed milk (fat free, low-fat or regular)
2 large eggs, lightly beaten
2 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. vanilla extract
¼ tsp. ground allspice
1. Preheat oven to 350°F. Spray 9” pie plate with nonstick cooking spray and set aside.
2. Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl. Whisk in eggs until well combined. Pour into prepared pie plate. Bake in preheated oven until filling is set in center, about 50 minutes. Cool slightly before serving or let stand at room temperature for up to 2 hours. (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.
This is good. Next time this creme brulee-esq recipe will be served in individual ramekins. Lovely!
Glad you liked it, Stephanie! Individual ramekins are a great idea.
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I really enjoyed this recipe! I didn’t have any allspice (and I do enjoy bold flavors), so I increased the cinnamon and added a little clove… oh my… delicious! And my kids couldn’t get enough of it. Thank you for posting this recipe!
Hi Caroleena – So glad you enjoyed and thanks for sharing your spice variation – always good to know if someone doesn’t have appspice!
I’m intending to use some butternut squash I roasted. Your measurement for pumpkin puree would be 2 cups + 30 ml by volume? Or is your measurement by weight? If by wt might you give a volume equivalent?
Hi Nan – So glad your giving the recipe a try. The pumpkin/squash is by weight. I have only measured it by weight when I have made it but I think you can use 1 3/4 cups of roasted squash instead of 15 oz (a 15 oz can of pumpkin has 3.5 servings and each serving is 1/2 cup so I think that should work in this recipe). Please let us know how it comes out!
This recipe was easy to make and I had so much fun with it. I prepared all of the ingredients ahead of time, then mixed them all together with my 2.5 year old and a few of her friends. They took turns adding ingredients and mixing, they were so cute and had such a great time. Then after dinner they enjoyed the fruits of their labor with a dollop of whip cream! I highly recommend this recipe.
So glad you & the kids enjoyed this recipe!
Do you have the nutritional information for this recipe?
Hi Judy – Sorry I don’t have the nutritional info for this recipe but you can use recipal or another site to plug in and find out. Let us know if you make it and how you like the recipe.