Crustless Pumpkin Pie Recipe:-This recipe for a simple homemade pumpkin pie without a crust is not only simple to achieve, but it is also surprisingly healthful. It is a pumpkin pie that could not possibly be more scrumptious!
Crustless Pumpkin Pie Recipe
Ingredients:
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour, such as spelt, oat, white, sorghum, or almond
- 1/2 cup sugar, unrefined if desired, or granulated erythritol
- 1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if serving pie in a bowl)
- optional 2 tbsp oil for richness
Instructions:
- Preheat the oven to 400 degrees Fahrenheit and grease a round pan that is either 10 or 9 inches in diameter.
- Mix all of the ingredients together thoroughly in a large mixing bowl. Bake for thirty-five minutes after pouring into the pan.
- After it has been baked, it will still be sticky.
- The cake should be allowed to completely cool before being transferred, uncovered, to the refrigerator to “set” for at least six hours before being sliced.
- During this period, the cake will become more solid.
How to make the pumpkin dessert:
- The oven should be preheated to 400 degrees Fahrenheit, and a pan measuring nine or ten inches should be greased.
- Put the pumpkin puree, milk of your choice, flaxmeal or egg, pure vanilla extract, and oil, if you are using it, into a large mixing bowl and whisk all of the ingredients together. No blender is necessary for this recipe.
- The ground cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar or sugar-free sweetener should be mixed together in a combined bowl. If you are going to use cornstarch, you should also add it here.
- If you want to make a pumpkin pie that only requires one bowl, you can add this to the same bowl that contains the liquid ingredients.
- The pumpkin pie filling should be transferred to the pan that has been prepared after being stirred to make a batter. 35 minutes should be spent baking on the middle rack of the oven.
- After baking, the finished pie will still have a gooey appearance; therefore, you should wait until it has completely cooled before placing it in the refrigerator without covering it.
- At least six hours should be allowed for it to set, during which time it will become more solid. Cut and savor the meal.
- Cover any leftover pumpkin pie with plastic wrap or aluminum foil and place it in the refrigerator to keep it fresh forever.
- Alternately, you can store individual slices in the refrigerator or freezer in a container that is airtight.
- Some individuals are curious about whether or not it is possible to transform the recipe into crustless mini pumpkin pies by baking the pumpkin filling in muffin liners rather than a circular pan.
- Although I have not yet tried it, I will be sure to let you know if you decide to give it a shot!
The best low calorie pumpkin pie:
- There have been a lot of people who have written in to inform me that they make this pumpkin pie recipe not only for Thanksgiving dessert, but all year round! This dish has established something of a cult following over the years.
- Some readers even consume it first thing in the morning! And, well, why couldn’t we?
- In addition to being low in calories and high in fiber, the pie is also loaded with vitamin A and other nutritious nutrients.
- This pie is an excellent choice for those who are also following a Weight Watchers diet, as it contains a very low number of points and can be prepared using any sugar substitute of your choice, if you prefer baking without the use of sugar.
- In addition, in contrast to a great number of other recipes for crustless pumpkin pie, this particular recipe does not use any sweetened condensed milk or evaporated milk.
- What is the most enjoyable aspect? The fact that this pie calls for an entire can of pumpkin means that there is no need to worry about what to do with any leftover pumpkin from the can when you are finished making it.