October 7, 2023 12 Comments
This crustless pumpkin pie recipe is so easy and you won’t miss the crust!
I make a simple homemade apple pie filling, so it’s a little silly that it didn’t occur to me to make a crustless pumpkin pie. You could also call this dessert “pumpkin custard,” but I don’t think that sounds as delicious as “pie.”
Pumpkin alone is creamy and low in calories. I substituted the evaporated milk found in most pumpkin pie recipes with unsweetened almond milk and it works.
This recipe is as easy as pumpkin pie and has the benefits of being crustless. The truly great crust is basically butter or lard and flour. I never thought of a way to make a base with fewer calories. It’s much easier to just drop it.
Turns out you don’t need the crust!
I like to make this recipe in ramekins because that produces instant portion control. and They cook faster. If you don’t have fancy molds, you can use anything that’s ceramic, like coffee mugs.
These crustless pumpkin pies are ready when the center is set. You can tell when they are not finished because the center is still liquid. Keep cooking and I promise they will harden.
If you want your crust (which I totally understand), try my mini pumpkin pie recipe. I use mini puff pastry pans that you can find in the freezer section to make adorable little cakes.
They keep well and I have been known to eat one for breakfast. I like mine a little hot, so I throw it in the microwave.
What pumpkin desserts do you make?
Crustless Pumpkin Pie Recipe
Makes 6 servings in small molds or 6 servings in cake form
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Ingredients
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs
1 cup unsweetened almond milk
1 15-ounce can of pumpkin
Instructions
Preheat oven to 375 F. Spray a 9-inch cake pan or several pans with cooking spray. Add 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to a large mixing bowl. . Mix until combined and add 1/2 teaspoon vanilla, 3 eggs, 1 cup almond milk, and pumpkin.
Pour into prepared dishes and bake for 25 to 30 minutes if using small pans or 40 to 45 minutes if using a cake pan until the cream is set. The center should not be liquid but firm. Store in the refrigerator for a week or enjoy after it cools for 20 minutes.
nutritional information
For 1 serving = 112 calories, 3.1 grams fat, 0.9 grams saturated fat, 18.6 grams carbohydrates, 14.3 grams sugar, 14.3 grams protein, 3.5 grams fiber, 165mg sodium, 4 green, 3 blue, 3 purple
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
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