Crustless pumpkin pie

Name: Crustless pumpkin pie
Total time: 1 h 10 min
Yield: 8 slices
Cuisine: American
Ingredients: 450 g pumpkin purée (from roasted or steamed pumpkin, well drained); 3 eggs; 250 ml milk or light evaporated milk; 4 tbsp maple syrup or honey; 3 tbsp oat flour or wholemeal flour; 2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, cloves); 1 tsp vanilla extract; a pinch of salt; to serve: Greek yoghurt or whipped cream, toasted pecans

Time: 1 hour 10 min + chilling (about 10 min hands-on)8 slicesapprox. 130 kcal / serving (estimated)approx. 5 g protein / serving

Pumpkin pie is the indispensable dessert of American Thanksgiving; this crustless version is quicker and less fatty, and it's still all about the spiced, creamy filling. It can be made gluten-free if you use almond flour instead of oat flour.

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Ingredients

450 g pumpkin purée (from roasted or steamed pumpkin, well drained)
3 eggs
250 ml milk or light evaporated milk
4 tbsp maple syrup or honey
3 tbsp oat flour or wholemeal flour
2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, cloves)
1 tsp vanilla extract
a pinch of salt
to serve: Greek yoghurt or whipped cream, toasted pecans

Method

Tap a step once you've finished it.

Preheat the oven to 175 °C (160 °C fan) and grease a 22-23 cm pie dish or ovenproof dish (or line it with baking paper).
If using fresh pumpkin: cube it, roast at 200 °C for 30-40 minutes or steam it, then purée and drain well.
Blend all the ingredients smooth with a stick blender or in a blender.
Pour the mixture into the dish and bake for 45-55 minutes until the edge is set but the middle still wobbles slightly.
Cool completely on a rack, then chill for at least 3 hours so it fully sets.
Slice and serve with Greek yoghurt or whipped cream and toasted nuts.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Drain the pumpkin purée well, or the pie stays runny.
Tinned (unsweetened!) pumpkin purée can also be used, but not the already spiced and sweetened pie filling.
Chilling is essential: warm it's still soft, cold it slices.
It keeps for 4 days in the fridge.

Frequently asked questions

What can replace pumpkin pie spice?

A mix of 1 teaspoon cinnamon, half a teaspoon ginger, a quarter teaspoon nutmeg and a pinch of cloves.

Why did the top crack?

It was baked at too high a temperature or too long; next time bake lower and take it out while the middle still wobbles.

Similar recipes

Pumpkin and red bean cake · Chinese
Pumpkin cinnamon muffins · Hungarian
Kabocha dango with kinako · Japanese
Pumpkin tofu muffins · Japanese
Tikvenik light (pumpkin walnut filo pie with little sugar) · South Slavic
Pumpkin halwa with coconut · Indian

More american ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch