Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: Butter or coconut oil to butter the pie dish/dishes; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp cloves; ¼ tsp freshly grated nutmeg; ¼ tsp salt (kosher salt or sea salt (use slightly less sea salt, if desired)); 1 ½ tbsp cornstarch; 2 tsp vanilla extract (2 tsp); ½ cup maple syrup; 2 eggs; 1 egg yolk; 15 oz canned pumpkin puree (1 can (15 oz) or 398 mL); 1 ½ cups evaporated milk; Sweetened whipped cream (optional ); Maple syrup (optional ); Greek yogurt (optional ); Whipped coconut cream (optional (dairy free / vegan option)); Granola (optional (for texture contrast))

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https://www.theflavorbender.com/best-crustless-pumpkin-pie-pudding/

The BEST Crustless Pumpkin Pie - The Flavor Bender

This Crustless Pumpkin Pie pudding is so satisfying and silky smooth that you won't miss the crust at all! It's Gluten free and refined sugar free too.

Rezept

Dessert

Zubereitungszeit ca. 85 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 60 Minuten

Zutaten:

Butter or coconut oil to butter the pie dish/dishes
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp cloves
¼ tsp freshly grated nutmeg
¼ tsp salt (kosher salt or sea salt (use slightly less sea salt, if desired))
1 ½ tbsp cornstarch
2 tsp vanilla extract (2 tsp)
½ cup maple syrup
2 eggs
1 egg yolk
15 oz canned pumpkin puree (1 can (15 oz) or 398 mL)
1 ½ cups evaporated milk
Sweetened whipped cream (optional )
Maple syrup (optional )
Greek yogurt (optional )
Whipped coconut cream (optional (dairy free / vegan option))
Granola (optional (for texture contrast))

Arbeitsschritte:

Preheat the oven to 300°F / 149°C and butter a glass or porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).
In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt, and cornstarch. Whisk this mix until there are no lumps in the cornstarch.You can also use 2 tsp of pumpkin pie spice mix instead of the individual spices.
Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla, and mix well.
Add the 2 eggs and yolk, and whisk to combine.
Add the pumpkin puree and whisk until it's mixed in well.
Stir in the evaporated milk, or your choice of plant-based milk. Make sure the milk is also mixed in well.
Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen counter firmly (don't break the dish though!), a couple of times, to remove any air bubbles. See recipe notes below on how to bake this crustless pumpkin pie in smaller dishes.
Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).
If you have a thermometer, check for an internal temperature of 170 - 175°F / 77°C - 79°C in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit jiggly, but the edges are set - this should take between 60 - 70 minutes.
Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.
Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with your choice of topping (optional).
To make the mixture in the blender
Place all the ingredients in a blender, except for the eggs. Blend until everything is just mixed through. Be careful not to overmix. Then add the eggs, and pulse to break the eggs and to start mixing it. Blend for no more than 1 minute to mix in the eggs. Stir to make sure everything is mixed through well. Let the mix rest for about an hour. This is to remove any excess air.
Pour into the dish and bake as per recipe. Blending the filling is easier, but it can lead to more cracks in the baked custard (due to more air incorporation).