Description
A cozy, creamy version of classic pumpkin pie without the hassle of a traditional crust, this recipe is perfect for busy weeks or lighter desserts.
Ingredients
Main Ingredients
- 1 can Pumpkin puree (Use 100% pure pumpkin puree, not pumpkin pie filling.)
- 3 large Eggs (Eggs give structure; replacements will change texture.)
- 1 cup Milk of choice (Dairy or non-dairy options; whole milk makes it richer.)
- 1/2 cup Sweetener (Brown sugar or coconut sugar; adjust for lower sugar options.)
- 1 tsp Vanilla extract (Enhances flavor.)
- 1 tbsp Pumpkin pie spice (Adjust to taste; some blends can be strong.)
- 1/4 tsp Salt (Balances flavors.)
- 1 tbsp Cornstarch or arrowroot (optional) (Helps stabilize the mixture.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a pie dish well.
- In a large bowl, whisk together pumpkin puree, eggs, sweetener, milk, vanilla, pumpkin pie spice, and salt. If using cornstarch or arrowroot, whisk it in until smooth.
- Pour the mixture into the greased dish, tapping it gently on the counter to pop any bubbles.
Baking
- Bake until the edges look set and the middle still has a slight jiggle, usually 40 to 55 minutes depending on your dish and oven.
- Cool at room temperature, then refrigerate for at least 3 to 4 hours before slicing. Overnight is even better.
Notes
This pie is gluten-free and can be made dairy-free, keto, vegan, and sugar-free with appropriate substitutions. Serve with Greek yogurt, whipped cream, or nuts for a fancy touch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Holiday
- Cuisine: American