Crustless Pumpkin Pie is a super easy Thanksgiving dessert recipe with less carbs and calories. It tastes amazing and everyone can enjoy it.
We are so crazy about pumpkin right now. Have you tried the Pumpkin Cookies with Cream Cheese Frosting? They are the best cookies I’ve ever had! They melt in your mouth. And after you make those, you should totally try our Pumpkin Bread Cheesecake. These recipes are seriously delicious.
Crustless Pumpkin Pie
A pumpkin pie with no crust?? How?! You guys, it’s so easy to do, I promise. It uses seven ingredients mixed together and then poured into a greased pie dish. It couldn’t be any easier unless you went to the baker and bought one already made.
I do love a good pie crust, I must say. There is definitely nothing wrong with baking it that way. But if you are wanting to indulge at the holidays and find a way to cut a few calories this is a good compromise. You certainly can’t skip pumpkin pie at Thanksgiving and you shouldn’t have to.
Using A “Water Bath”
You’ll notice the recipe has you place your pie pan in a larger baking pan holding hot water. This is usually called a “water bath” and it’s used for a couple of reasons.
First, this trick helps keep your dessert moist so it doesn’t crack or get that weird rubbery texture. Second, it helps cook the dessert more evenly throughout.
If you have ever baked a cheesecake or custard and found either of those problems, a water bath is the key to fixing it.
Slice your pie, top off with some sugar-free whipped cream and enjoy!
Crustless Pumpkin Pie
Ingredients
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 2 cups canned pumpkin
- 3/4 cup evaporated milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- In a mixing bowl, combine the sugar and flour.
- Add eggs; mix well.
- Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended.
- Pour into a greased 9-inch pie plate.
- Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 inches of hot water to pan.
- Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
Nutrition
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