Crustless Pumpkin Pie

Written by Karen on November 20th, 2012

I’ve never really understood the expression ‘easy as pie,’ because quite frankly, pie has never been easy for me.  And it’s all because of the crust.  But, alas!  This is music to your ears (and hands…) since this pie is crust-LESS.

I applaud those who can master the delicate balance between a flaky and buttery crust, not one that is dry or brittle as I’ve been known to make.  Oh but the time they take!  Now that Thanksgiving is upon us and time is but a distant memory…Chocolate Covered Katie comes to the rescue with this light and creamy version of our favorite sweet holiday staple.

Crustless Pumpkin Pie (adapted)

Another benefit to this recipe is that it is fairly low calorie and good for you.  Pumpkin is super high in vitamin A as beta carotene – good for the eyes – plus iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine, especially important as we get older.  And nutmeg!  Nutmeg is the ‘new cinnamon.’  It helps with digestion, promotes sleep, and is even good for activity just before you catch your z’s…if you catch my drift;-)

1 tsp pumpkin pie spice (which includes nutmeg)
2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/3 cup flour (I used oat, but any type will work)
1/3 cup Sucanat or brown sugar
1 (15-oz) can pumpkin puree
3/4 cup plus 2 tbsp milk of choice (coconut milk makes it uber rich;-)
2 TB grapeseed oil, or omit and increase milk to 1 cup
1 TB ground flax
2 1/2 tsp pure vanilla extract

Preheat oven to 400 F, and grease a 10-inch round pan or 9-inch pie plate. In a large mixing bowl, combine first 6 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the flax and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice. Serve with a dollop of whipped coconut cream and another sprinkle of nutmeg.

I’ve also made this with a pecan crust from Elana’s Pantry.  It is a great combination of flavors and doesn’t require rolling and shaping.

2 Comments so far ↓

  1. Nov
    21
    10:59
    AM
    Shirley @ gfe

    Karen, there are so many, many ways to make wonderful crustless pies! Thanks for sharing your version. It sounds and looks wonderful. I love that it is egg free, too. Will share with my egg-free and vegan friends. :-)

    Happy Thanksgiving, dear! xo,
    Shirley
    Shirley @ gfe´s last [type] ..A Gluten-Free, Vegan Thanksgiving (Holiday) Menu with a Little Help from My Friends

  2. Nov
    21
    11:00
    AM
    Dessert Girl

    Sounds heavenly Karen – besides good will towards all pumpkin desserts are my reason for the season and a good pumpkin pie is the ultimate. I’m doing the crusted version tomorrow but after that it’ll all be crustless so I can as much pie as possible without the extra calories. Have a wonderful Thanksgiving!

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