Easy blender crustless pumpkin pie

My friend Luisa shared this recipe with me, and the pumpkin pie is so good I can’t wait to have a piece (or two) of this super easy fall treat. Ingredients:

  • 6 eggs
  • 1 kg (or 2.20 lbs) of cooked pumpkin, cooled
  • 1 can of condensed milk (395 grams or 14 oz). Use this can to measure the following ingredients:
  • 1 can of sugar
  • 1 can of sunflower oil (or other neutral oil)
  • 1 can of wheat flour
  • 1 sachet of baking powder (14 grams)
  • A pinch of salt

You’ll need a stick blender or a regular blender to mix all these ingredients together.

This recipe yields two 24 cm pumpkin pies. So, here’s my first silicone mold, greased and sprinkled with flour.

For the other half of the batter, I’m going to add all kinds of sweet, warm, autumn-y spices: nutmeg, ginger, cinnamon, ground cloves, ground cardamom, and vanilla extract. My bottle contains a lot of vanilla pods soaked in vodka, and it’s been sitting in my cupboard for months. This is a trick I learned from Claire Saffitz.

I need to refill that bottle!

This is the second silicone mold, being filled with the spicy batter.

Next, they go into the oven that has been preheated to 180 ºC (or 356 ºF), and mine baked for 35 minutes. This is the classic version:

And this is the spiced version, which appears a bit darker due to the spices.

Now comes the hardest part: letting these pumpkin pies cool before diving in! These taste sweet, warm, and conforting.