Delicious crustless pumpkin pie pudding served in a bowl

Crustless Pumpkin Pie Pudding

ByTheo Calderon
Spread the love
Jump to Recipe

Crustless Pumpkin Pie Pudding: A Cozy Delight

Introduction

I first stumbled upon the idea of a crustless pumpkin pie pudding during a chilly autumn afternoon, while ransacking my pantry for a quick dessert after a long day of pumpkin picking with my family. As I sifted through the ingredients, I felt inspired to blend the traditional flavors of pumpkin pie into a simpler form that would still bring the warmth of those familiar spices and that creamy, velvety texture. The result was a comforting dish that felt just like home, but without the fuss of a crust. This recipe isn’t just about convenience; it’s a delightful tribute to the cozy evenings spent gathered around the table with loved ones, savoring every spoonful of this lightly spiced pudding.

Why This Recipe Is a Must-Try

Crustless Pumpkin Pie Pudding is a wonderful choice for anyone looking for a healthier twist on a classic dessert. It captures all the flavors we adore in pumpkin pie but leaves behind the calorie-laden crust. Thanks to its creamy nature, this pudding is incredibly satisfying while being gluten-free and low in carbs, making it perfect for holiday gatherings or just a comforting after-dinner treat. It’s family-approved, accessible to all skill levels, and ultimately a recipe that will warm your heart with every bite.

Crustless Pumpkin Pie Pudding

What You’ll Need

To make this delicious Crustless Pumpkin Pie Pudding, gather the following ingredients:

For the Pudding

  • 1 (15-ounce) can of pure pumpkin puree
  • 3/4 cup sugar (you can adjust to taste)
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract

For the Spices

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Optional Topping

  • Whipped cream or coconut cream for serving

Make sure to use high-quality pumpkin puree for the best flavor! If you’re short on evaporated milk, you can substitute with half-and-half or a dairy-free alternative like almond or oat milk.

Step-by-Step Guide

Here’s how to prepare this easy and delicious Crustless Pumpkin Pie Pudding:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your pudding will set perfectly as it bakes.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the pumpkin puree, sugar, and eggs. Whisk until the mixture is smooth and well blended.

Step 3: Add Dairy & Spices

Pour in the evaporated milk and vanilla extract. Then add in the cinnamon, nutmeg, ginger, and salt. Whisk everything together until the mixture is homogenous and creamy.

Step 4: Pour and Bake

Transfer the pudding mixture into a greased 8-inch square baking dish or a similar-sized casserole dish. Bake in the preheated oven for about 45-50 minutes, or until a knife inserted in the center comes out clean. You’ll know it’s done when the edges are slightly puffed and the center has set with a nice jiggle.

Step 5: Cool and Serve

Remove from the oven and let cool for at least 15 minutes before serving. You can serve it warm or refrigerate it for later. It pairs beautifully with a dollop of whipped cream on top!

Tips & Recipe Variations

Here are some expert tips to make a perfect Crustless Pumpkin Pie Pudding, as well as suggestions for variations:

  • Spice It Up: Don’t hesitate to adjust the spice levels according to your taste! Add more cinnamon for a bolder flavor.
  • Make It Dairy-Free: Use a non-dairy milk option like almond or coconut milk for a vegan adaptation.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to a week. Reheat in the microwave or enjoy cold.
  • Serving Size: This recipe serves about 6, depending on how generous you are with portions!

How to Enjoy This Dish

When it comes to serving Crustless Pumpkin Pie Pudding, here are a few delightful suggestions:

  • Serve warm, topped with a generous swirl of freshly whipped cream or a scoop of vanilla ice cream for that classic dessert vibe.
  • Pair it with a cup of spiced apple cider or a steaming cup of chai tea to enhance the fall flavors.
  • For a festive touch, sprinkle a little extra cinnamon or nutmeg on top before serving.

The pudding also looks lovely in individual ramekins if you want to impress your guests!

Frequently Asked Questions

Common Questions

Can I make this recipe ahead of time?

Absolutely! You can prepare it a day in advance and refrigerate it until it’s time to serve.

Can I freeze the leftovers?

Yes! Just ensure your pudding is completely cooled down before placing it into an airtight container. It can last in the freezer for up to 3 months.

What can I use instead of evaporated milk?

You can substitute it with half-and-half or any plant-based milk, though it may alter the creaminess slightly.

How do I prevent the dish from becoming watery?

Make sure to bake it long enough to ensure it’s set. Avoid adding too much liquid; this recipe is well-balanced as written.

Can I make this vegetarian or dairy-free?

Yes! Just opt for non-dairy milk and choose a suitable egg substitute, like flaxseed or chia seeds if needed.

Conclusion

Crustless Pumpkin Pie Pudding is more than just a dessert; it’s a dish that evokes memories of togetherness and warmth, perfect for any occasion from a casual weeknight to a festive holiday dinner. Its comforting flavors and easy preparation make it a staple in my kitchen, and I hope it finds a special place in yours too. I encourage you to try this recipe, share your results with loved ones, and relish in the joy it brings to your table.

“This pudding was a hit at our Thanksgiving dinner! It was so easy to make, and everyone loved its creamy texture and rich spice. We’ll definitely be making this again!” – Happy Reader

With every spoonful, may you feel the warmth and comfort of home. Enjoy!

Delicious crustless pumpkin pie pudding served in a bowl

Crustless Pumpkin Pie Pudding

A comforting and gluten-free dessert that captures the flavors of pumpkin pie without the fuss of a crust.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 1 15-ounce can pure pumpkin puree Make sure to use high-quality pumpkin puree for best flavor.
  • 3/4 cup sugar Can adjust to taste.
  • 2 large eggs
  • 1 cup evaporated milk Can substitute with half-and-half or dairy-free alternatives.
  • 1 teaspoon pure vanilla extract
For the Spices
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
Optional Topping
  • to taste whipped cream or coconut cream For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, sugar, and eggs. Whisk until smooth.
  3. Pour in the evaporated milk and vanilla extract. Add cinnamon, nutmeg, ginger, and salt. Whisk until creamy.
  4. Transfer the mixture to a greased 8-inch square baking dish.
  5. Bake in the preheated oven for about 45-50 minutes, or until a knife inserted in the center comes out clean.
  6. Remove from the oven and let cool for at least 15 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Can be reheated in a microwave or enjoyed cold. For a dairy-free version, use non-dairy milk.
Theo Calderon
Latest posts by Theo Calderon (see all)

Similar Posts