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 might 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 a whole lot of further work if 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 Finest A part of the Pie. This crustless pumpkin pie permits you to get pleasure from the perfect 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 possibly can even—fastidiously—eat it along with your arms 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 sincere, gluten-free pie crust will not 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 Overview
“I wasn’t certain how this crustless pumpkin pie would evaluate to the normal, however wow, it’s scrumptious! The feel is so creamy, virtually like a custard, however filled with that heat pumpkin spice taste all of us love. It was simple to make, too.”
— Kimberly —
Key Elements
You’ll discover the total listing of components within the recipe card under, however listed here are some notes to remember.
- Eggs and Egg Yolk. Professional-tip: It’s simpler to separate the white from the yolk with chilly eggs. (You possibly can 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 take advantage of 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. At all times important if you’re having fun with pumpkin pie.
The right way 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 clean.
Add the Evaporated Milk. Make it good and clean.
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 carried out, crustless pumpkin pie ought to jiggle barely within the heart if you shake the pan gently, a bit of like Jell-O. (If the filling appears liquid-y, it must bake extra.) Cool for at the least 3 hours earlier than serving at room temperature or chilled and ENJOY!
Recipe Variations
- Use Butternut Squash Puree. When you can’t discover canned pumpkin, use butternut squash puree as a substitute. It has the same style and texture to pumpkin—you in all probability gained’t even be capable 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, much 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 feel 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. When you’re making this pie for the vacation, serve it with traditional Thanksgiving dishes like Prompt 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, strive my Vegan Pumpkin Pie and Buttermilk Pie.
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Crustless Pumpkin Pie
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Elements
- 2 massive eggs
- 1 massive 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 possibly can bake it in well-greased muffin tins as mini pies at 350 levels for 15 to 25 minutes, relying upon the dimensions 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 perimeters are set and the middle of the pie is simply barely wobbly (much like a pudding). Cool fully on a wire rack for at the least 3 hours. Serve at room temperature or chilled, with plenty of 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.
