Indulge in the delightful flavours of pumpkin pie with this naturally gluten-free recipe. Our Gluten-Free Pumpkin Pie offers a unique crust option, but for those seeking a quicker alternative, this crustless pumpkin pie is the perfect solution. With just 10 minutes of preparation, you can have this delectable treat ready to enjoy!
Crustless Pumpkin Pie
With the arrival of autumn, our thoughts turn to the quintessential pumpkin pie. This classic Thanksgiving dessert boasts a lusciously creamy filling, infused with the comforting spices of the season, and showcases a vibrant orange hue that graces the dinner table with distinction. However, for those adhering to a gluten-free diet, pies can pose a challenge, often featuring a flour-based crust.
While we’ve previously shared a recipe for a buttery, flaky gluten-free pie crust, it’s the velvety filling that steals the show when it comes to pumpkin pie. This crustless rendition proudly highlights precisely that, and with the right selection of ingredients, precise cooking time, and ample setting time for the pie, there’s no necessity for a crust to maintain its form.
Before you embark on this culinary adventure, take a moment to peruse the instructions in their entirety. You’ll find a wealth of tips here to ensure both you and your pie enjoy a triumphant outcome.
Ingredients
- Granulated Sugar: Opt for granulated sugar as it ensures the pie maintains its desired texture. Brown sugar tends to caramelize, leading to the formation of bubbles on the pie’s surface. It’s advised to refrain from using alternatives such as maple syrup or honey, as they introduce excessive moisture to the batter, potentially hindering proper pie setting.
- Cornstarch: An essential ingredient for thickening the mixture.
- Ground Cinnamon, Ginger, Cloves, and Nutmeg: This combination provides the quintessential medley of pumpkin pie spices.
- Salt: A touch of salt harmonizes all the flavours.
- Double Cream: This imparts the pie with its signature creamy texture. Ensure you use double cream with a fat content of 33% or 35%, as substituting with milk may result in a thinner consistency.
- Eggs: They serve as the binding agent.
- Vanilla Extract: Elevates the overall flavour profile.
- Pumpkin Puree: The true star of the show. It’s crucial to use canned pumpkin puree, and not canned pumpkin pie filling, which comes pre-sweetened.
How to Prepare Crustless Pumpkin Pie
Begin by preheating the oven to 300°F. Proceed to spray a 9-inch glass pie dish with non-stick baking spray, ensuring thorough coverage, and then set it aside.
In a medium-sized bowl, carefully combine the sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. Ensure that the mixture is well incorporated, with no lumps remaining.
In a separate, larger bowl, whisk together the heavy cream, eggs, and vanilla extract until the mixture is uniformly blended.
Gradually introduce the dry ingredients into the wet mixture, and stir until a homogeneous combination is achieved.
Next, add the pumpkin puree to the mixture and stir until fully integrated.
Gently pour the pumpkin pie batter into the prepared baking dish. Position it in the preheated oven and allow it to bake for approximately 55 to 60 minutes, or until a food thermometer inserted into the centre of the pie reaches 170°F. Although the pie’s centre may appear slightly loose and jiggly, rest assured that it will continue to firm up as it cools.
Take the pie out of the oven and allow it to rest on a wire rack until it reaches room temperature, which should take approximately 2 hours. Once it has cooled to room temperature, carefully wrap the pie with food-safe plastic wrap and transfer it into the refrigerator. Let it chill for a minimum of 8 hours, ideally overnight, before you slice and serve it. Serve the pie while it’s still cold for the best flavour and texture.
Tips for Achieving the Finest Crustless Pumpkin Pie
For this recipe, using an electric mixer is unnecessary as the ingredients can be easily combined by hand. Ensure they are stirred together until well integrated, and a whisk is an excellent tool for this task. However, exercise caution not to overmix.
Each ingredient plays a crucial role in achieving the creamy, perfectly spiced, and easily sliceable texture of this crustless pumpkin pie. Omitting any component, such as the eggs, may result in a consistency more akin to pudding.
If you opt to prepare your own pumpkin puree, take care to ensure it contains no additional water. Any excess moisture can hinder proper setting.
Resist the temptation to prolong the baking time! Once a food thermometer registers 170°F in the centre of the pie, it’s time to remove it from the oven. Overbaking can lead to excessive dryness and the formation of cracks on the surface.
Avoid increasing the oven temperature in an attempt to expedite the cooking process. Here, a slow and steady approach is the key to success. Baking at the lower temperature of 300°F helps maintain the pie’s moisture and prevents unsightly cracks.
How Long Does It Take to Prepare Crustless Pumpkin Pie?
The process of combining the pie batter takes less than 10 minutes. When it comes to baking, begin checking the pie at the 55-minute mark, and continue to monitor at 5-minute intervals if it requires a bit more time.
It’s imperative not to rush the setting process for this pie. Ensure it cools down to room temperature outside of the oven before wrapping it with food-safe plastic for refrigeration.
Once the pie is securely wrapped and placed in the fridge, it should be allotted a minimum of 8 hours to set, although leaving it overnight yields the best results.
How Long Is Crustless Pumpkin Pie Good For?
To maintain its freshness, store this pie in the refrigerator, tightly sealed in a food-safe container. It will remain delectable for up to 3 days.
Gluten-Free Crustless Pumpkin Pie
Indulge in the rich, creamy goodness of pumpkin pie without the need for a crust. This gluten-free, crustless recipe is an ideal addition to your Thanksgiving spread — after a taste, your family won’t even long for the traditional crust.
