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crustless pumpkin pie recipe
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This simple crustless pumpkin pie recipe features a creamy filling with a maple-brown butter swirl baked right in. It offers all the cozy, spiced flavor of traditional pumpkin pie without the extra work of a crust, making it a quick and healthy option for holiday gatherings or family dinners.
Ingredients
- 425g pure pumpkin puree (not pie filling)
- 150g light brown sugar, packed
- 2 large eggs, room temperature
- 360ml evaporated milk (or dairy-free alternative)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp fine sea salt
- 1 tsp vanilla extract
- 55g unsalted butter
- 60ml pure maple syrup
- 30g powdered sugar
Instructions
- Preheat Oven and Prep Pan: Preheat oven to 175°C (350°F) and lightly grease a 23 cm (9-inch) pie dish or 20×20 cm (8×8 inch) baking dish to prevent sticking.
- Prepare Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, eggs, evaporated milk, spices (cinnamon, ginger, nutmeg, cloves), sea salt, and vanilla extract until completely smooth and uniform in color. Set aside.
- Make Brown Butter Swirl Base: Melt the unsalted butter in a small, light-colored saucepan over medium heat. Continue cooking, swirling occasionally, for 5-7 minutes until the butter turns a rich golden-brown color and emits a nutty aroma. Immediately remove from heat and pour into a heatproof bowl to cool slightly (2-3 minutes).
- Finish Swirl Mixture: To the slightly cooled brown butter, whisk in the pure maple syrup and powdered sugar until smooth. The mixture should be thick enough to drizzle easily.
- Assemble and Swirl Layers: Pour half of the pumpkin pie batter into the prepared dish. Drizzle approximately half of the brown butter mixture over the pumpkin batter. Use a skewer or thin knife to gently swirl the brown butter into the pumpkin mixture without fully incorporating it.
- Complete Assembly: Carefully pour the remaining pumpkin pie batter over the swirled first layer. Drizzle the remaining brown butter mixture over the top surface and create a final decorative swirl pattern.
- Bake Pie: Bake for 50-60 minutes, or until the edges are set and lightly golden, and the center still has a slight jiggle. If the top starts to brown too quickly, tent loosely with aluminum foil for the remaining bake time.
- Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2-3 hours before slicing. The pie will firm up considerably as it cools; cutting it warm will result in a messy slice.
- Serve and Garnish: Slice the cooled pie into wedges or squares. Optionally, garnish each slice with any remaining brown butter swirl and a light dusting of ground cinnamon.
Notes
To avoid cracks in the surface, be sure to avoid overbaking; remove the pie when the center still has a slight jiggle. Cool completely on a wire rack for 2-3 hours before serving to allow the custard to set fully. This pie can be prepared up to 3 days in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg