Crustless Pumpkin Pie
This simple Crustless Pumpkin Pie is allllll about that filling. No crust means it’s naturally gluten-free and SO easy to make. Your (minimal!) work will likely be rewarded with a creamy, completely spiced slice of pie. Simply add whipped cream!
Home made pumpkin pie, however EASY.
As a lot as I really like my flaky Entire Wheat Pie Crust, it tacks on lots of further work whenever you’re making pumpkin pie. From chilling to rolling to transferring it to the pie plate with out tearing, crust is a frightening course of.
With crustless pumpkin pie, you don’t have to fret about any of that! However ease isn’t the one cause to make this recipe:
- The Greatest A part of the Pie. This crustless pumpkin pie permits you to get pleasure from the most effective a part of the pie with none crust getting in the way in which. I added further spices to take traditional Libby’s pumpkin pie up a notch! (This Candy Potato Pie is one other elevated traditional.)
- Sure, You Can Nonetheless Slice It! As many Weight Watchers members can attest (crustless pumpkin pie is a Thanksgiving favourite there!), this pie is simply as sliceable as its conventional crusted counterpart. You’ll be able to even—rigorously—eat it along with your fingers like a slice of pizza for breakfast, together with Crustless Quiche! (Don’t ask me how I do know this.)
- Naturally Gluten-Free. Let’s be trustworthy, gluten-free pie crust shouldn’t be nice. Simply skip the crust and you’ve got a gluten-free pumpkin pie with none fuss or disappointment. (For one more gluten-free Thanksgiving dessert choice, see my Gluten-Free Apple Crisp.)
5 Star Evaluation
“I wasn’t positive how this crustless pumpkin pie would examine to the standard, however wow, it’s scrumptious! The feel is so creamy, virtually like a custard, however full of that heat pumpkin spice taste all of us love. It was simple to make, too.”
— Kimberly —
Key Elements
You’ll discover the complete checklist of components within the recipe card beneath, however listed below are some notes to bear in mind.
- Eggs and Egg Yolk. Professional-tip: It’s simpler to separate the white from the yolk with chilly eggs. (You’ll be able to freeze the white for the following time you’re making an Egg White Frittata.)
- Pumpkin Puree. Not pumpkin pie filling, which is already sweetened and spiced. I exploit Libby’s.
- Cornstarch. For a thick, creamy crustless pumpkin pie.
- Sweeteners. Both pure maple syrup or honey, plus granulated sugar.
- Spices. Floor cinnamon, ginger, nutmeg, and cloves.
- Evaporated Milk. Permits us to attain a wealthy, creamy texture with out heavy cream.
- Whipped Cream. All the time important whenever you’re having fun with pumpkin pie.
Learn how to Make Crustless Pumpkin Pie
Put together. Preheat your oven, line a sheet pan with parchment paper, and coat a pie plate with nonstick spray.
Combine the Eggs and Pumpkin. Whisk the eggs and yolk with the puree.
Add the Thickener and Sweetener. Whisk within the cornstarch, adopted by the maple syrup.
Whisk within the Sugar and Spices. Combine till easy.
Add the Evaporated Milk. Make it good and easy.
Pour into Pie Plate. Earlier than baking, gently faucet the pie plate on the counter a number of occasions to take away any air bubbles.
Bake and Chill. When it’s achieved, crustless pumpkin pie ought to jiggle barely within the heart whenever you shake the pan gently, just a little like Jell-O. (If the filling appears liquid-y, it must bake extra.) Cool for a minimum of 3 hours earlier than serving at room temperature or chilled and ENJOY!
Recipe Variations
- Use Butternut Squash Puree. Should you can’t discover canned pumpkin, use butternut squash puree as an alternative. It has an analogous style and texture to pumpkin—you in all probability received’t even have the ability to inform the distinction!
- Add a Crumb Topping. For an additional little bit of crunch and taste, high your pie with a streusel or crumb topping, just like the one on my Pumpkin Espresso Cake.
- Make it a Crustless Pumpkin Pecan Pie. Add the nutty topping from my Pumpkin Pecan Pie recipe.
- Strive Vegan Crustless Pumpkin Pie. Though I haven’t examined it, I believe a store-bought vegan egg substitute (not flax eggs, however a pourable liquid egg) would work to make this crustless pumpkin pie vegan.
What to Serve with Crustless Pumpkin Pie
- Thanksgiving Favorites. Should you’re making this pie for the vacation, serve it with traditional Thanksgiving dishes like Immediate Pot Mashed Potatoes, Candy Potato Casserole, Crockpot Inexperienced Bean Casserole, and Cranberry Orange Relish. (Make sure you try my free Thanksgiving menu planning information too!)
- Fall Desserts. Together with crustless pumpkin pie as a part of a dessert unfold? Serve it alongside Crock Pot Apple Crisp and Mini Pumpkin Cheesecakes.
- Different Pies. If your loved ones must have a number of pie choices to select from on holidays, attempt my Vegan Pumpkin Pie and Buttermilk Pie.
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Crustless Pumpkin Pie
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Elements
- 2 giant eggs
- 1 giant egg yolk
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon cornstarch
- ¼ cup pure maple syrup or honey
- ¼ cup granulated sugar
- 1 ½ teaspoons floor cinnamon
- ½ teaspoon floor ginger
- ¼ teaspoon floor nutmeg
- ⅛ teaspoon floor cloves
- ½ teaspoon kosher salt
- 1 (12-ounce) can evaporated milk
- Whipped cream for serving
Directions
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Preheat the oven to 350°F (if utilizing a glass pie plate, cut back to 325°F). Line a sheet pan with parchment paper. Generously coat a 9-inch pie plate with nonstick spray, then place it on the baking sheet.
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In a big bowl, whisk collectively the eggs, egg yolk, and pumpkin.
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Whisk within the cornstarch, then as soon as it’s easily mixed, whisk within the maple syrup.
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Whisk within the granulated sugar, then the cinnamon, ginger, nutmeg, cloves, and salt.
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Gently pour within the evaporated milk, then whisk to mix.
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Pour the combination into the ready dish, filling it, not more than 3/4 of the way in which (in case you’re utilizing an everyday pie dish, you’ll have some further. You’ll be able to bake it in well-greased muffin tins as mini pies at 350 levels for 15 to 25 minutes, relying upon the scale of your muffin tin). Earlier than baking, faucet the dish on the counter gently a number of occasions to take away any air bubbles. Place on a parchment lined baking sheet to catch any drips and bake for 50 to 60 minutes, or till the sides are set and the middle of the pie is simply barely wobbly (just like a pudding). Cool utterly on a wire rack for a minimum of 3 hours. Serve at room temperature or chilled, with numerous whipped cream.
Notes
- TO STORE: Cowl your crustless pumpkin pie with plastic wrap or retailer leftovers in an hermetic container. Refrigerate for as much as 3 days.
- TO FREEZE: Wrap the cooled pie tightly in plastic wrap after which foil, or freeze leftovers in an hermetic container, and freeze for as much as 3 months. Thaw in a single day within the fridge earlier than serving.
