Crustless pumpkin pie.
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Crustless Pumpkin Pie

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Easy to make crustless pumpkin pie with cinnamon, whipped cream and homemade apple compote. A perfect pumpkin pie dessert for holidays.

Pumpkin pie piece with cinnamon, apple compote and whipped cream.

Are you ready to indulge in a deliciously unique twist on a classic fall dessert? Look no further than perfectly sweeten crustless pumpkin pie with homemade whipped cream and apple compote. This mouthwatering treat combines the rich flavors of pumpkin, cinnamon, and nutmeg with the lightness of freshly made whipped cream and the sweet tanginess of apple compote. Perfect for those who prefer to skip the crust or simply want to try something new, this recipe is guaranteed to satisfy your autumn cravings while adding a touch of elegance to your dessert table. Prepare yourself for a delightful culinary adventure that will leave everyone asking for seconds!

Crustless Pumpkin Pie Recipe

Texture: soft and silky.
Taste: sweet, with pumpkin flavor.
Simplicity: simple to make!
Meal Type: entertain, parties & holidays, Thanksgiving, dessert and sweet party food.

Ingredients Needed

Eggs, milk, brown sugar, pumpkin puree, vanilla extract, spices.
  • Butter – unsalted butter is needed to grease the pan.
  • Pumpkin Puree – store-bought or homemade pumpkin puree. Pumpkin pie filling shouldn’t be used.
  • Eggs – to make the custard alike pumpkin pie.
  • Milk – add 1%, 2% or 3.25% milk for this recipe. You can substitute with plant based milk as well.
  • Brown Sugar – to add richness and sweetens to pumpkin pie.
  • Vanilla Extract – added for flavor.
  • Cinnamon, All Spice, Nutmeg, Ginger – ground spices added for flavor.
  • Heavy Cream – to make whipped cream
  • Apple Compote – topping for pumpkin pie.

How to make Crustless Pumpkin Pie

  1. (Full recipe and video below). In a large bowl whisk in pumpkin puree, eggs, milk and brown sugar.
  2. Add vanilla extract, cinnamon, all spice, nutmeg and ginger.
  3. Pour pumpkin mixture into the baking pan.
  4. Bake for 35 – 45 minutes at 325 F.

Crustless Pumpkin Pie Tips

  • This crustless pumpkin pie is a delightful treat, known for its delicate and creamy texture. The absence of a traditional crust enhances the focus on the rich, spiced pumpkin filling. I recommend to let the pie set and mature in the refrigerator, reaching its peak flavor and consistency on the following day after baking. It is best to cut the pie on the next day or once it has completely cooled off.
  • While cutting the pie, the first slice, in particular, may be a bit fragile, as the pie lacks the structural support of a sturdy crust. When cutting the initial piece, a gentle hand is essential to maintain the pie’s integrity. The creamy nature of the filling may cause the first slice to break slightly.
  • If you prefer firmer texture, a simple addition of 1 tablespoon of cornstarch can be incorporated into the filling. This adjustment provides a bit more stability to the pie without compromising its smooth and velvety consistency. However, this is optional.
  • In terms of sweetness, this pie strikes a balanced note. It is sweet enough to satisfy a dessert craving without being overly sugary. If you would like sweeter dessert, consider adding an extra 1/4 cup of either brown sugar or white sugar to the filling. This adjustment allows for a customizable sweetness level, catering to individual preferences without overshadowing the natural flavors of the pumpkin and spices.

This crustless pumpkin pie offers a delightful experience for those who appreciate a delicate and creamy dessert. With a thoughtful approach to serving and the option to customize sweetness and texture, it becomes a versatile and enjoyable addition to any fall or holiday table.

Crustless pumpkin pie piece cut in half.

Crustless Pumpkin Pie FAQ’s

What pan to use for baking crustless pumpkin pie?

A traditional pie dish made of glass or ceramic is a popular choice. It conducts heat well and provides even baking. A metal pie pan is also a suitable option. It conducts heat efficiently and is durable. Make sure to grease the dish before pouring in the pie filling to prevent sticking. Other pans that you can use: springform pan, quiche pan, cake pan. Whichever pan you choose, it’s essential to adjust the baking time accordingly.

Is crustless pumpkin pie gluten free?

Yes, this pie is gluten-free; no flour is used in this recipe.

Does pumpkin pie need to be refrigerated?

Yes, due to the inclusion of perishable ingredients in this pumpkin pie, refrigeration is necessary. The pie will remain at its best for approximately 3-4 days when stored in the refrigerator. When refrigerating the pie, it’s advisable to cover it with plastic wrap or aluminum foil to prevent it from absorbing any odors from the refrigerator and to safeguard against drying out.
If there are concerns about finishing the pie within the recommended timeframe, an alternative is to freeze portions for longer-term storage. Wrap the pie tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When ready to enjoy, allow the pie to thaw in the refrigerator before serving.

Other Pumpkin Recipes

Whole pumpkin pie with diced apples, cinnamon and whipped cream.

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Crustless Pumpkin Pie

Easy to make crustless pumpkin pie topped with homemade whipped cream and apple compote.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8
Calories: 208kcal
Author: Ilona

Ingredients

  • 1 tsp. unsalted butter
  • 15 oz. pumpkin puree not pumpkin filling
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. all spice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 3/4 cup heavy cream
  • 2 1/2 Tbsp. powdered sugar
  • apple compote optional

Instructions

  • Preheat oven to 325 F. Prepare 9" baking pan and grease with butter.
    1 tsp. unsalted butter
  • In a large bowl whisk pumpkin puree, eggs, milk and brown sugar.
    15 oz. pumpkin puree, 3 eggs, 1/2 cup milk, 1/2 cup brown sugar
  • Add vanilla extract, whisk in.
    1 tsp. vanilla extract
  • Add cinnamon, all spice, nutmeg and ginger, whisk in.
    1 1/2 tsp. cinnamon, 1/2 tsp. all spice, 1/2 tsp. nutmeg, 1/2 tsp. ginger
  • Pour the pumpkin mixture into the baking pan.
  • Bake for approximately 35 – 45 minutes. Remember that glass pan requires more time of baking than metal pan. Gently shake the pie, and if the center wobbles slightly but the edges are set, it's likely done. The center should be a bit jiggly but not liquid.
  • Remove from oven and cool completely for several hours or overnight in the refrigerator.
  • In a large bowl mix with electric mixer whipping cream and powdered sugar until soft peak, and not runny anymore.
    3/4 cup heavy cream, 2 1/2 Tbsp. powdered sugar
  • apple compote

Equipment needed

Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Fat, Low Salt

Video

Notes

  • This crustless pumpkin pie is a delightful treat, known for its delicate and creamy texture. I recommend to let the pie set and mature in the refrigerator, reaching its peak flavor and consistency on the following day after baking. It is best to cut the pie on the next day or once it has completely cooled off.
  • While cutting the pie, the first slice, in particular, may be a bit fragile, as the pie lacks the structural support of a sturdy crust. When cutting the initial piece, a gentle hand is essential to maintain the pie’s integrity. The creamy nature of the filling may cause the first slice to break slightly. If you prefer firmer texture, a simple addition of 1 tablespoon of cornstarch can be incorporated into the filling. This adjustment provides a bit more stability to the pie without compromising its smooth and velvety consistency. However, this is optional.
  • In terms of sweetness, this pie strikes a balanced note. It is sweet enough to satisfy a dessert craving without being overly sugary. If you would like sweeter dessert, consider adding an extra 1/4 cup of either brown sugar or white sugar to the filling. 

Nutrition

Calories: 208kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 90mgSodium: 42mgPotassium: 205mgFiber: 2gSugar: 21gVitamin A: 8734IUVitamin C: 3mgCalcium: 80mgIron: 1mg
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