Pumpkin Pie is my favorite dessert during the fall and winter seasons. I love its creamy texture and rich spices. This pie brings comfort and nostalgia to every holiday gathering.
Contents
Pumpkin pie recipe
Pumpkin pie is a traditional dessert pie. It’s associated with autumn, particularly during Thanksgiving in the United States and Canada. It feels smooth and custard-like, with a velvety consistency that melts in your mouth.
There are many ways to make pumpkin pie. They all use spices (cinnamon, nutmeg, ginger, and cloves) to create a warm, slightly sweet flavor profile. It tastes like baked squash with cinnamon and nutmeg.
- The classic version combines pumpkin puree, spices, and crust for a timeless dessert.
- No-bake variant uses a creamy filling set in a graham cracker crust without baking.
- Crustless pumpkin pie omits the crust, highlighting a custard-like spiced pumpkin filling.
- Pie with condensed milk adds creaminess and enhances the pie’s sweetness.
I decided to make the crustless pumpkin pie. This version is much easier and faster to prepare. It’s lighter in calories and carbohydrates and suitable for gluten-free diets.
You can top the slice with whipped cream, either regular or coconut-based. For texture, add granola, roasted pecans, or sugared cranberries. A tangy contrast from Greek yogurt or a simple fruit compote also works beautifully.
This pie pairs well with warm, spiced drinks. Excellent choices include coffee, tea like Darjeeling or chai, and hot apple cider. Dessert wines or a smooth amber beer also complement its creamy flavor. For a cozy pairing, try specialty hot chocolates or vegan turmeric eggnog.
Here is how to make the pumpkin pie without the crust – a healthier alternative to regular pie:
Crustless Pumpkin Pie
Nutrition
Ingredients
- 15 oz pumpkin puree
- 3/4 cup (150 g) granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup (240 ml) milk or cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, sugar, salt, and spices until smooth.
- Beat in the eggs one at a time, then stir in milk (or cream) and vanilla extract until fully combined.
- Pour mixture into a lightly greased 9-inch (23 cm) pie dish.
- Bake for 45–50 minutes, or until a knife inserted in the center comes out clean.
- Let cool for at least 30 minutes before serving. Optional: chill in the fridge for a firmer texture.
Notes
- For a lighter version, use low-fat milk instead of cream.
- Top with whipped cream or a sprinkle of cinnamon for extra flavor.
- Store in the refrigerator for up to 4 days.
SIMILAR RECIPES:
To properly store homemade pumpkin pie, let it cool completely for about two hours. Then, loosely wrap the whole pie in foil or plastic wrap, or place it in a covered container, and refrigerate it for up to four days. Never leave it out for more than two hours.
For longer storage, you can freeze the pie. Cut the cooled pie into slices, wrap each one in plastic, and seal them in a freezer bag labeled with the date. To serve, thaw the slices in the refrigerator for several hours.
Variations
Here are delightful variations of this pie:
- Pumpkin Chiffon Pie retains classic pumpkin flavor with a fluffy texture. Whipped cream folded into the pumpkin mixture creates a refreshing dessert.
- Pumpkin Cheesecake Pie combines pumpkin pie and cheesecake flavors. The creamy cheesecake is topped with spiced pumpkin filling. This rich dessert impresses guests at gatherings.
- Pumpkin Pecan Pie combines pumpkin filling with a pecan topping. Pecans add a nutty flavor and delightful texture.
- Pumpkin Pie Bars are a convenient alternative to traditional pies. They feature spiced pumpkin filling on a buttery crust.
- Dietary Versions
- Vegan pie uses silken tofu or coconut cream for texture. It is sweetened with maple syrup to maintain pumpkin flavor.
- Keto variant features an almond flour crust and keto sweeteners. It retains the rich flavors of traditional pie.
- Sugar-free pie uses substitutes like stevia for sweetness. It allows sugar-free enjoyment and can be keto-friendly.
- Apple-Peach Pumpkin Pie includes diced apples and peaches. Spices complement the fruit flavors for natural sweetness.
- Pumpkin Mousse Pie incorporates whipped cream into pumpkin filling. It creates a light texture served in a graham cracker crust.
- Chocolate Swirl Addition features chocolate ganache in the filling. The chocolate complements spices.