Creamy Pumpkin Bake
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This creamy pumpkin bake is a crustless dessert made with pumpkin puree and cream cheese. Cinnamon and pumpkin pie spice give it the familiar pumpkin pie flavor, and the eggs set the filling into a soft custard texture.
I love pumpkin, and canned puree means this dessert doesn’t depend on finding a fresh one. It’s a lovely fall dessert for Thanksgiving, and you can add a little whipped cream on top if you want it.
Pumpkin Bake at a Glance
- Prep time: 10 minutes
- Cook time: 35 to 45 minutes
- Total time: 45 to 55 minutes, plus cooling
- Servings: 6
- Main ingredients: Pumpkin puree, cream cheese, eggs and granulated sweetener
- Cooking method: Oven-baked in a glass pie dish
- Storage: Refrigerate for 3 to 4 days
Why You’ll Love It
- No crust to prepare: You don’t need to roll pastry, blind-bake a shell or crush cookies for a base.
- A small ingredient list: This recipe only needs 6 ingredients, plus a little cooking spray for the dish.
- You can bake it ahead: Refrigerate it overnight and serve chilled wedges the next day.
Creamy Pumpkin Bake Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Pumpkin puree: Choose a can labeled 100% pure pumpkin. Pumpkin pie filling already contains sugar and spices, so it would change the recipe.
- Cream cheese: Full-fat block cream cheese gives the filling its richness. Let it soften before mixing so you can beat out the lumps.
- Eggs: These set the filling as it bakes. Use large eggs.
- Splenda Original Granulated Sweetener: Choose the cup-for-cup granulated product. Splenda Sugar Blend, packets and concentrated liquid sweeteners need different quantities; check the manufacturer’s guidance if you change products.
- Pumpkin pie spice and cinnamon: The spice blend contains several ground spices, and the separate cinnamon gives this pumpkin custard dessert a more pronounced cinnamon flavor.
- Cooking spray: Lightly coat the pie dish to stop the dessert sticking.
How to Make Creamy Pumpkin Bake
The full instructions with weights and measurements are in the recipe card below.
Beat the cream cheese with the sweetener, then mix in the eggs. Stir in the pumpkin and spices, scrape the filling into the dish and bake until it’s set. Let it cool in the dish before serving, or refrigerate if you want chilled slices.
Tips for Baked Pumpkin Custard
- Start with soft cream cheese: Break up any lumps before adding the eggs. It’s harder to get rid of them once the filling is liquid.
- Mix gently after adding the eggs: Beat only until combined, scraping the bowl as needed. Avoid whipping the filling until frothy.
- Check the center: Begin checking after 30 minutes. The center should wobble slightly as a whole, without liquid rippling across it. Continue baking if it still looks loose.
- Leave it in the dish: Serve the bake directly from the pie dish. Chilling helps it firm up for slicing.
Serving Ideas
A dollop of whipped cream and a sprinkle of cinnamon are my usual topping and I don’t sweeten the cream since the bake is already sweet. If you’re making this for Thanksgiving, bake it the day before and keep it refrigerated until dessert.
Serve warm portions with a spoon, or chill the bake before cutting wedges. My creme brulee is another creamy dessert, with a crisp caramelized sugar topping.
Kitchen Equipment for Pumpkin Bake
- 9-inch (23cm) glass pie dish: Holds the filling while it bakes. Use an oven-safe glass dish.
- Mixing bowl: Choose one with enough room to beat the cream cheese and mix in the pumpkin.
- Measuring cups and spoons: Measure the pumpkin, sweetener and spices. This bowl set includes measuring cups and spoons.
- Electric hand mixer: Smooths the cream cheese before you add the eggs.
- Silicone spatula: Scrapes the bowl and spreads the filling in the dish.
- Instant-read thermometer: Checks that the center has reached at least 160°F (71°C).
- Cooling rack: Supports the hot pie dish while the bake cools.
How to Store
- Refrigerate: Cover and refrigerate for 3 to 4 days.
- Make ahead: Bake it the day before serving and refrigerate overnight.
- Serve leftovers: Eat them chilled, or gently warm an individual portion in the microwave.
- Freezing: I recommend refrigerating this custard dessert instead of freezing it, so the texture doesn’t suffer.
Keto Pumpkin Bake FAQs
Yes. Cook it first, puree it until smooth and let it cool. Measure 1 ¼ cups (about 305g) of puree, and drain off excess liquid if it’s watery.
Yes. Replace the ½ cup of Splenda Original Granulated with ½ cup (100g) granulated sugar.
The filling expands as it heats, then settles as it cools. Some shrinking is normal. Mix gently after adding the eggs to avoid beating in excess air, as this makes it deflate more.
It contains cream cheese, but its texture is more like a baked pumpkin custard. You can serve it straight from the pie dish; it doesn’t need a springform pan or a separate crust.
Creamy Pumpkin Bake
Ingredients
- 8 ounces (227g) full-fat block cream cheese, softened
- ½ cup (about 13g) Splenda Original Granulated Sweetener
- 4 large eggs
- 1 ¼ cups (about 305g) canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Nonstick cooking spray, for the dish
- Whipped cream, to taste
- Ground cinnamon, to taste
Equipment
- 9-inch (23cm) round glass pie dish
- Mixing bowl
- Measuring Cups and Spoons
- Electric hand mixer
- Silicone spatula
- Instant-read thermometer
- Cooling rack
Method
- Preheat the oven to 350°F (180°C). Lightly coat a 9-inch (23cm) oven-safe glass pie dish with nonstick cooking spray.
- Beat the softened cream cheese and sweetener in a mixing bowl with an electric hand mixer until smooth. Scrape down the bowl with a silicone spatula.
- Add the eggs one at a time, mixing on low speed just until each is incorporated.
- Mix in the pumpkin puree, pumpkin pie spice and cinnamon until combined. Scrape down the bowl and pour the filling into the prepared dish.
- Bake for about 35 to 45 minutes, beginning to check after 30 minutes. The edges should be set and the center should have only a slight wobble, without liquid rippling. Check that the center reaches at least 160°F (71°C) with an instant-read thermometer; continue baking if needed.
- Place the dish on a cooling rack. The bake will puff in the oven and settle as it cools. Let it cool until warm before serving, or refrigerate for firmer slices. Refrigerate within 2 hours of baking.
- Divide into 6 portions and add whipped cream and a little cinnamon if you like.
Notes
- The baking time is approximate; follow the doneness guidance and bake longer if needed.
- You can replace the Splenda Original Granulated with ½ cup (100g) granulated sugar.
- There are approx 8.5 total carbs (7 net carbs) per serving excluding the optional toppings. Exact figures vary by ingredient brands.
- Refrigerate leftovers for 3 to 4 days.
More Dessert Recipes
My banana bread with applesauce is a lovely bake to have with coffee. The chocolate walnut cake has a rich chocolate flavor, and this Sussex pond pudding is a steamed dessert with a lemon filling. If you feel like something more adventurous, there are also French macarons.
