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    Home » Recipes

    24th September 2022 Desserts and Baking

    Home » Recipes

    Crustless Pumpkin Pie with Chai Spices

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    Crustless Pumpkin Pie with Chai Spices - This recipe gives you the most silky, creamy, delicious pumpkin pie that also happens to be incredibly easy to make. All this without the hassle of having to make a pie crust. And.. it’s gluten free.

    Crustless Pumpkin Pie in a plate

    Crustless Pumpkin Pie with Chai Spices

    This one bowl crustless pumpkin pie is gluten free, sweet, creamy, rich and full of flavour from the chai spices. Plus it so EASY to make.

    It’s sweetened with a mixture of maple syrup and light brown sugar.

    This recipe is essentially a Custard with Pumpkin Puree.

    Ingredients Needed

    Eggs - To make the Custard.

    Pumpkin Puree - I use tinned Baking Buddy or Libby's Pumpkin Puree.

    Evaporated Milk - Adds richness and flavour.

    Maple Syrup and Light Brown Sugar - For a smoky, caramel tone.

    Cornflour - This helps to thicken the Custard.

    Chai Spices - Cloves, Cardamom, Black Peppercorns, Cinnamon, Ginger Powder and Nutmeg.

    Salt - A pinch always helps in sweet stuff.

    Vanilla - A good quality one makes a real difference.

    How to make it

    Mix the spices with Cornflour.

    Add Sugar and Maple Syrup. Then whisk together.

    Chai Spices and Maple Syrup in bowl

    Add Eggs and Pumpkin Puree.

    Whisk until smooth.

    Stir in the evaporated milk and vanilla.

    Evaporated milk being stirred into batter

    Add to a lightly greased 9 inch dish.

    Pumpkin Pie in dish before baking

    Bake in a preheated oven at 150 C/Gas Mark 2 at 60 - 70 minutes. Rotate midway.

    Tips to make the BEST Crustless Pumpkin Pie

    Mix the Spices into the Cornflour to distribute them evenly.

    There will be air bubbles in the mixture before baking so lightly bang the dish on the counter top first to remove them.

    Allow the Pie to cool completely before serving.

    Make with Pumpkin instead

    You can use roast Pumpkin instead.

    Use 1lb Pumpkin and 1 tbsp Oil.

    Peel, remove seeds and cut into chunks.

    Brush over Oil.

    Bake 40 - 50 minutes.

    Puree till smooth.

    This will keep well in the fridge for up to a week.

    How to store/make ahead/freeze

    This pie keeps well for up to 2 days in an airtight container on the countertop.

    Other easy sweet recipes you may like:

    Banoffee Pie

    The BEST Sticky Toffee Pudding Tray Bake

    Carrot and Walnut Cake

    Passionfruit Cheesecake

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou!

    Crustless Pumpkin Pie in a plate
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    Crustless Pumpkin Pie with Chai Spices

    Crustless Pumpkin Pie with Chai Spices - This recipe gives you the most silky, creamy, delicious pumpkin pie that also happens to be incredibly easy to make. All this without the hassle of having to make a pie crust. And.. it’s gluten free.

    Course Baking, Baking/Dessert, Dessert
    Cuisine American
    Keyword Chai Pumpkin Pie, Crustless Pumpkin Pie, Pumpkin Pie
    Prep Time 5 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 15 minutes
    Servings 8
    Calories 181 kcal
    Author Safira

    Ingredients

    • 1 tsp Ginger
    • ⅛ tsp Ground Black Pepper
    • ⅛ tsp Ground Nutmeg
    • 1 tsp Ground Cinnamon
    • ¼ tsp Ground Cloves
    • ½ Ground Cardamom
    • ¼ Salt
    • 1 ½ Corn Flour
    • 2 tbsp Maple Syrup
    • 125 g Light Brown Sugar
    • 2 Eggs
    • 425 g Pumpkin Puree
    • 410 Evaporated Milk
    • 2 tsp Vanilla Extract

    Instructions

    1. Preheat oven to 150 C/Gas Mark 2.

    2. Mix the Ground Ginger, Black Pepper, Nutmeg, Cinnamon, Cloves and Cardamom, Salt and Cornflour in a bowl.

    3. Add Maple Syrup and Sugar. Then whisk together.

    4. Add Eggs and Pumpkin Puree. Whisk until smooth.

    5. Stir in the evaporated milk and vanilla.

    6. Add to a lightly greased 9 inch dish.

    7. Bake for 60 - 70 minutes. Rotate midway.

    8. Cool completely before serving.

    Recipe Notes

    Tips to make the BEST Crustless Pumpkin Pie

    Mix the Spices into the Cornflour to distribute them evenly.

    There will be air bubbles in the mixture before baking so lightly bang the dish on the counter top first to remove them.

    Allow the Pie to cool completely before serving.

    How to store/make ahead/freeze

    This pie keeps well for up to 2 days in an airtight container on the countertop.

    Make with Pumpkin instead

    You can use roast Pumpkin instead.

    Use 1lb Pumpkin and 1 tbsp Oil.

    Peel, remove seeds and cut into chunks.

    Brush over Oil.

    Bake 40 - 50 minutes.

    Puree till smooth.

    This will keep well in the fridge for up to a week.

    Nutrition Facts
    Crustless Pumpkin Pie with Chai Spices
    Amount Per Serving
    Calories 181 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Trans Fat 0.004g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 2g
    Cholesterol 56mg19%
    Sodium 78mg3%
    Potassium 318mg9%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 25g28%
    Protein 6g12%
    Vitamin A 8451IU169%
    Vitamin C 3mg4%
    Calcium 176mg18%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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