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 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.
Add Eggs and Pumpkin Puree.
Whisk until smooth.
Stir in the evaporated milk and vanilla.
Add to a lightly greased 9 inch dish.
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:
The BEST Sticky Toffee Pudding Tray Bake
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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.
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
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Preheat oven to 150 C/Gas Mark 2.
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Mix the Ground Ginger, Black Pepper, Nutmeg, Cinnamon, Cloves and Cardamom, Salt and Cornflour in a bowl.
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Add Maple Syrup and Sugar. Then whisk together.
-
Add Eggs and Pumpkin Puree. Whisk until smooth.
-
Stir in the evaporated milk and vanilla.
-
Add to a lightly greased 9 inch dish.
-
Bake for 60 - 70 minutes. Rotate midway.
-
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.
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