Crustless Pumpkin Pie

5 from 1 vote

Easy to make crustless pumpkin pie topped with homemade whipped cream and apple compote.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Fat, Low Salt

Servings:

Calories: 208kcal

Author: Ilona

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
Decorate pumpkin pie with whipped cream and apple compote. The recipe for apple compote you can find on the website.
apple compote

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.