There is nothing more synonymous with autumn than the traditional pumpkin pie, with bakeries, cafes, and pastry chefs around the world baking these soul-warming delicious fall favorites.
Where did it come from? United States – where pumpkin pies are found everywhere from big grocery shops and restaurants to coffee shops.
Perfect for – afternoon or evening snacks, or a post-dinner dessert. Kids love it too so make it a weekend treat for them.
Prep + Cooking time: 1 hour (Set time 4 hours or overnight)
Recipe: Crustless Pumpkin Pie (for 4 foodies)
This is the simplest Pumpkin Pie recipe as it is made without the crust, which saves time and effort.
Equipment required: 1 large bowl, a baking dish, and an oven
What your fridge should have: butter, eggs, whipped cream
Ingredients (how much)
Cooking spray (buy on Amazon)
1/2 a canned pumpkin puree or 1/2 cup freshly pureed pumpkin
75 g brown sugar
2 medium eggs
1/2 tsp. pure vanilla extract
1/2 tsp. cinnamon powder
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. ground ginger
Pinch of nutmeg
1/2 cup heavy cream
Pumpkin Spice Seasoning, which you can buy here. (Optional)
METHOD
Preheat oven to 325°. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. Pour into pie plate and smooth top with an offset.
Bake pie until the center only slightly jiggles, 1 hour. Turn off the oven and prop door open with a wooden spoon and let cool in the oven, 1 hour.
Refrigerate until set, at least 4 hours and up to overnight.
Serve with dollops of crème fraîche and sprinkle with pumpkin spice and indulge in the fall goodness.
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