This Crustless Pumpkin Pie is a delightful and simple dessert that captures all the flavors of a classic pumpkin pie without the fuss of making a crust. It’s smooth, creamy, and spiced just right, making it a perfect option for those who want a quick and easy pumpkin pie fix. Plus, it’s naturally gluten-free if you use a gluten-free pancake mix. This pie is great for the holidays or any time you’re craving pumpkin goodness.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- ½ cup Bisquick, or similar complete pancake mix
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Whipped topping or whipped cream, for serving
Instructions
- Prepare the Pie Plate:
- Preheat your oven to 350°F (175°C).
- Spray a 9-inch glass pie plate with cooking spray; set aside.
- Mix the Ingredients:
- In a large bowl, combine all the ingredients except the whipped topping.
- Whisk well until everything is fully incorporated and smooth.
- Bake the Pie:
- Pour the pumpkin mixture into the prepared pie plate.
- Bake for about 35 to 40 minutes, or until the pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
- Cool the Pie:
- Allow the pie to cool at room temperature for about 30 minutes.
- Cover the pie and refrigerate for 3 to 4 hours, or until it is sufficiently chilled.
- Serve:
- Serve the pie with a dollop of whipped topping or whipped cream.
Tips
- Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.
- Spices: Adjust the spices to your liking. If you prefer a more robust flavor, increase the ginger or cloves slightly.
- Evaporated Milk: If you don’t have evaporated milk, you can substitute with half-and-half or whole milk, though the texture may be slightly different.
- Serving Suggestions: This pie pairs wonderfully with a scoop of vanilla ice cream or a sprinkle of cinnamon on top of the whipped cream.
- Storage: Store any leftovers covered in the refrigerator for up to 4 days.
This Crustless Pumpkin Pie is a wonderfully easy and delicious dessert, perfect for when you want the flavors of pumpkin pie without the effort of making a crust. Enjoy this pie chilled with a generous serving of whipped cream for a classic fall treat.
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