Crustless Pumpkin Pie
This easy and wholesome pie is bursting with flavors of fall.
Equipment
- pie dish
Ingredients
Dry Ingredients
- ⅔ cups white flour
- 1 cup brown sugar or rapadura
- 1 tsp baking powder
- ½ tsp unrefined salt
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves, ground in a mortar
- ¼ tsp freshly grated nutmeg
- ⅛ tsp freshly ground black pepper
Wet Ingredients
- 3 large eggs, beaten
- 1 cup crème fraîche or thick cream
- 2 cups pumpkin puree
To grease the pie dish
- 1 tbsp butter or coconut oil
Instructions
- Preheat your oven to 180°C/350°F.
- In a large mixing bowl mix together all the dry ingredients - sugar, flour, baking powder, salt and the spices.
- In a separate bowl, combine the wet ingredients - eggs, pumpkin, and crème fraîche (or thick cream). Whisk together until smooth.
- Now add the wet ingredients into the dry ingredients and whisk well so the mixture is really smooth, with no lumps.
- Pour the mixture into a greased pie dish.
- Bake for about 40 minutes until set and golden brown on top. Start checking on it after about 30 minutes have passed to make sure it is not getting too brown on top. To know if the pie has set, shake the dish gently - it should not wobble in the middle. Touch it very gently on top - the middle should feel spongy, not runny.
- Wait for the pie to cool before cutting it into slices.
- Serve warm or chilled, either on its own or with some whipped cream or homemade vanilla ice cream.
Notes
- This pie will keep in the fridge for up to 5 days.
- It is also freezer friendly. You can freeze the whole pie or slice it first and freeze as individual slices.