I am thrilled to share with you one of my all-time favorite recipes – the Crustless Pumpkin Pie. This unique take on the traditional pumpkin pie is such a joy to make and even more delightful to devour! This pie bursts with the rich and creamy flavor of pumpkin, harmoniously combined with the warmth of ginger, nutmeg, and cinnamon spices. It’s almost like a pumpkin custard, but in pie form! What makes this recipe so special, you ask? Well, it’s all in the name – it’s crustless! We ditch the traditional pie crust for a simpler, more accessible version that anyone can make. This recipe has been a beloved part of my family’s Thanksgiving tradition for years, and it’s always a hit with guests. Plus, it’s a great option for those who are gluten intolerant or simply watching their carbs. I love how this pie comes together with such ease, yet tastes like it took all day to make. It’s a testament to the magic of simple, high-quality ingredients and the love of baking.
Ingredients
- 3 eggs
- 3/4 c. honey
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 3/4 c. pumpkin or sweetened squash
- 1 c. canned milk
Baking Instructions
- Beat eggs.
- Add the next 6 ingredients and mix well.
- Add milk.
- Butter or oil a deep 9-inch pie pan.
- Pour mixture into pan.
- Bake at 325° for 1 hour.
- Cool thoroughly before cutting.
Calorie: 200
Total cooking time: 1 hour 15 minutes
Difficulty level: Easy
The Saga of the Crustless Pumpkin Pie
In the spirit of culinary bravery, I decided to tackle a recipe that makes no sense whatever: Crustless Pumpkin Pie. I mean, isn’t the crust the whole point of a pie? Isn’t this like trying to make bread without yeast, or cookies without sugar? But hey, we’re all about pushing boundaries here, so let’s get to it!
The Unlikely Suspects
Our motley crew of ingredients for this brave endeavor includes 3 eggs, 3/4 c. of honey, 1/2 tsp. each of ginger, nutmeg, cinnamon, and salt, 1 3/4 c. of pumpkin or sweetened squash, and 1 c. of canned milk. Quite the eclectic mix, wouldn’t you agree? The eggs are looking a bit nervous, and the ginger has been giving the nutmeg dirty looks all morning, but we’re not here to mediate spice feuds – we’re here to bake!
The Beating of the Eggs
The first step is to beat the eggs. Now, I’ve never been in a fight before, but I’m pretty sure I can take these eggs. Armed with my trusty whisk, I step into the ring and show them who’s boss. They never stood a chance, honestly.
The Great Ingredient Mix-Up
After the eggs’ humiliating defeat, it’s time to add the next 6 ingredients and mix well. This is where things start to get a bit messy. The honey is sticking to everything, the spices are causing sneezing fits, and I’m pretty sure the pumpkin is plotting its escape. But with a bit of perseverance (and a lot of elbow grease), everything comes together in a surprisingly coherent way.
Adding Milk to the Chaos
Just when everything seems to have calmed down, we add the milk. Because why not add a dairy product to an already volatile situation? But miraculously, it melds with the other ingredients like they’ve been best friends forever. Who knew?
The Pie Pan Prepping Party
Next, we have to butter or oil a deep 9-inch pie pan. This is a bit like getting ready for a big night out – you want to make sure you look your best, but there’s always the risk of overdoing it. After a few false starts, the pan is looking slick and ready to party.
The Pumpkin Pour
Now comes the moment of truth – pouring the mixture into the pan. It sloshes in with a satisfying plop, filling the pan with a mixture that looks suspiciously like baby food but smells much better. We’re getting somewhere!
The Long Bake
Bake at 325° for 1 hour, they said. It’ll be fun, they said. Well, it’s not fun. It’s nerve-wracking. It’s like waiting for exam results, except with more delicious-smelling consequences. But after what feels like an eternity, the timer dings and the pie emerges, looking slightly sunburnt but otherwise victorious.
The Cool Down
The final step is to cool thoroughly before cutting. This is harder than it sounds. The pie smells so good, it’s like it’s mocking me. But patience is a virtue, or so they keep telling me.
The Verdict
So there you have it, folks. The Crustless Pumpkin Pie: a dish that defies logic but delivers on flavor. It’s like the platypus of the baking world. And you know what? I think I kind of love it. Who knew the world of crustless pies could be so thrilling?
