Imagine, you whip up a delightful, crustless pumpkin pie and you’re thinking, “What could possibly make this even better?” Let’s explore some perfect partners. A dollop of whipped cream is a classic that never disappoints. If you’re looking for something fancier, a caramel drizzle can elevate your pie to gourmet status.
How about serving it alongside a robust cup of coffee or a spiced chai tea? Trust me, you’ll want something warm and comforting to complement the subtle sweetness and spice of the pie. For those who crave contrast, a scoop of vanilla ice cream works wonders.
Alright, folks, welcome to pie central! No, seriously, you’ve landed in the right place if you’re into pumpkin pies but want to change things up a bit. We’re diving into a crustless pumpkin pie today, using fresh pumpkin to keep it real and sensational. Who needs the extra carbs, anyway? This is your go-to for a gluten-free, hassle-free, yet incredibly tasty dessert. Let’s roll up our sleeves and get baking!
What is Crustless Pumpkin Pie with Fresh Pumpkin?
Great question! Imagine all the flavors and textures you love in a pumpkin pie, but without the crust. Essentially, this is a rich, velvety custard pie made with fresh pumpkin. It’s lighter, quicker to prepare, and lets the pumpkin shine in all its glory. It’s perfect for those who are gluten-intolerant or just trimming down on carbs.
What Makes This Recipe Different From Other Crustless Pumpkin Pies?
First off, we’re using fresh pumpkin, which means it’s as good as it gets in terms of flavor and texture. Many recipes stick to canned pumpkin, but our version will have you never looking back. Plus, this recipe is sweetened naturally with maple syrup and a touch of Splenda for a balanced sweetness without the sugar overload. The spices are freshly grated for an aromatic experience that’s unbeatable.
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How Does It Taste?
You might be thinking that without the crust, it’s just another pumpkin-flavored mush. Oh, no. This pie is a full-bodied, creamy delight that holds its own. The fresh pumpkin gives it an earthier tone, while the spices add depth. Each bite is a trifecta of smooth, spicy, and slightly sweet goodness that dances on your taste buds.
Ingredients You’ll Need To Make This Dish
Here’s your grocery list:
- 3 large eggs: Helps give the pie structure and richness.
- 1 cup of fresh pumpkin purée (or one 15-ounce can if you’re pressed for time)
- 3/4 cup of Splenda Sugar Blend for Baking: Keeps it sweet but light.
- 1/2 teaspoon sea salt: Enhances all the flavors.
- 1 tablespoon of pure maple syrup: For that hint of natural sweetness.
- 1/2 teaspoon of freshly grated nutmeg: Adds that homemade touch.
- 1 teaspoon ground cinnamon: Essential for that classic pumpkin pie flavor.
- 1/4 teaspoon ground cloves or 1 3/4 teaspoons of pumpkin pie spice blend: Your call!
- 3/4 cup of heavy cream or light cream: Makes it luxuriously smooth.
Step by Step Instructions
Step 1: Prep Your Fresh Pumpkin
Slice your pumpkin in half, scoop out the seeds, and roast at 375°F until tender. This takes about 45 minutes. Once cooled, scoop out the flesh and purée it until smooth.
Step 2: Preheat and Prepare
Preheat your oven to 350°F. Lightly grease a pie dish to ensure nothing sticks.
Step 3: Mix the Ingredients
In a large mixing bowl, whisk together the eggs, pumpkin purée, Splenda blend, and sea salt. Then, add the maple syrup, nutmeg, cinnamon, and cloves. Ensure everything is well combined.
Step 4: Add the Cream
Gradually whisk in the cream until the mixture is smooth and homogenous. This is what will give your pie that silky texture.
Step 5: Pour and Bake
Pour the mixture into your prepared pie dish. Smooth the top with a spatula if necessary. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean.
Step 6: Cool and Serve
Let the pie cool to room temperature before slicing. This helps it set properly. Serve with your chosen accompaniment and enjoy!
Tips & Tricks On Making Crustless Pumpkin Pie with Fresh Pumpkin
- Pick the Right Pumpkin:
Go for sugar pumpkins or pie pumpkins. They are sweeter and less stringy.
- Roast Over Boil:
Roasting retains more flavor compared to boiling, and it’s easier to purée smooth.
- Spice It Up:
Freshly grate your nutmeg and use genuine spices for maximum flavor.
- Prevent Cracks:
Avoid opening the oven door frequently. Sudden temperature changes can cause cracks.
- Test for Doneness:
Use the knife test to determine if it’s ready. Insert a knife; if it comes out clean, it’s done.
Nutrition Information
How Do I Store This Dish?
Simple! Cover your pie tightly with plastic wrap or aluminum foil. It keeps well in the refrigerator for up to 4 days. For longer storage, consider freezing individual slices, which can be easily warmed up in the microwave.
What other substitutes can you use in Crustless Pumpkin Pie with Fresh Pumpkin?
Here are some excellent swaps:
- Sweet Potatoes:
Use purée of baked sweet potatoes for a different, yet delightful flavor.
- Butternut Squash:
Puréed butternut squash yields a similar texture and slightly sweeter taste.
- Honey:
Replace maple syrup with honey for a floral sweetness.
- Coconut Milk:
Use coconut milk instead of cream for a dairy-free option with a hint of coconut flavor.
- Stevia:
Swap Splenda with stevia to keep it low-carb without compromising sweetness.
Equipment
- pie dish
- Large mixing bowl
- whisk
Ingredients
- 3 large eggs
- 1 cup of fresh pumpkin purée or one 15-ounce can of pumpkin purée
- 3/4 cup of Splenda Sugar Blend for Baking refer to NOTE for details
- 1/2 teaspoon sea salt
- 1 tablespoon of pure maple syrup
- 1/2 teaspoon of freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or 1 3/4 teaspoons of pumpkin pie spice blend
- 3/4 cup of heavy cream or 3/4 cup of light cream
Instructions
Step 1: Prep Your Fresh Pumpkin
- Slice your pumpkin in half, scoop out the seeds, and roast at 375°F until tender. This takes about 45 minutes. Once cooled, scoop out the flesh and purée it until smooth.
Step 2: Preheat and Prepare
- Preheat your oven to 350°F. Lightly grease a pie dish to ensure nothing sticks.
Step 3: Mix the Ingredients
- In a large mixing bowl, whisk together the eggs, pumpkin purée, Splenda blend, and sea salt. Then, add the maple syrup, nutmeg, cinnamon, and cloves. Ensure everything is well combined.
Step 4: Add the Cream
- Gradually whisk in the cream until the mixture is smooth and homogenous. This is what will give your pie that silky texture.
Step 5: Pour and Bake
- Pour the mixture into your prepared pie dish. Smooth the top with a spatula if necessary. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean.
Step 6: Cool and Serve
- Let the pie cool to room temperature before slicing. This helps it set properly. Serve with your chosen accompaniment and enjoy!
Notes
- Pick the Right Pumpkin:
- Roast Over Boil:
- Spice It Up:
- Prevent Cracks:
- Test for Doneness:
Nutrition
Frequently Asked Questions
Can I make this pie vegan?
Yes! Use flax eggs instead of chicken eggs and coconut milk for the cream. It alters the flavor slightly but works great.
Why use fresh pumpkin over canned?
Fresh pumpkin has a more vibrant flavor and fewer preservatives. It’s also less watery compared to some canned versions.
Is it necessary to roast the pumpkin?
Roasting caramelizes the sugars in the pumpkin, enhancing the flavor. Boiling, on the other hand, can make it too watery.
Can I use this recipe for a traditional pumpkin pie?
Absolutely. Just pour the filling into a pre-baked pie crust if you prefer the traditional route.
How do I avoid a watery pie filling?
Ensure your pumpkin purée is as dry as possible. Set it in a strainer to drain excess moisture if necessary.
Conclusion
And there you have it, friends! A crustless pumpkin pie using fresh pumpkin. It’s a healthier, easier, and frankly, delicious alternative to the traditional pie. Plus, it pairs well with so many different accompaniments. Happy baking, and don’t forget to share how it turned out! Let’s keep the pie tradition alive, even without the crust.