Crustless Pumpkin Pie Recipe
Crustless Pumpkin Pie Recipe
This Crustless Pumpkin Pie Recipe is everything you want in a traditional pumpkin pie but without the crust. No-fuss and so simple to make (it really is the easiest pumpkin pie!). Perfect for the holiday season.
No pastry? No Problem!
Why make a crustless pumpkin pie you ask? Well a crustless pie is great for many reasons…some people don’t like pastry, so they can have their pumpkin pie without it! Crustless pumpkin pie is also a great addition to other desserts like Pumpkin Pie Pavlovas and trifles (it’s almost like a pumpkin custard). Also, I really love how simple this is to make, sometimes you just want all delicious taste of a creamy pumpkin pie without having to fuss with a traditional pie crust.
What to serve with Crustless Pumpkin Pie:
This pie is perfect for Thanksgiving dinner or Christmas!
- Serve slices from the whole pie just as you would with a traditional pumpkin pie, and with a scoop of vanilla ice cream or a dollop of whipped cream.
- Use it to make these Pumpkin Pie Pavlovas.
- Add it as a layer in trifles.
Crustless Pumpkin Pie Recipe Tips
- PUMPKIN: Use pure canned pumpkin purée (or homemade pumpkin puree) not canned pie filling. I mean, you can also use canned pumpkin pie filling but homemade tastes so much better! If you do use a pre-made filling, then you should follow the instruction on the can.
- PUMPKIN SUBSTITUTE: You can use 1 cup of puréed butternut squash instead of pumpkin…you won’t even be able to tell the difference!
- CREAM: Use a light cream like half and half. You can also use heavy cream, 3% milk or evaporated milk instead. You can also use coconut milk (mix it well first), but please note that your pie will have a light coconut taste.
- SPICE: This recipe uses a homemade mixture of classic pumpkin pie spices, but if you have a pre-made spice you can use that too (about 2 teaspoons pumpkin pie spice mix).
- DISH: Bake this pie in a 9-inch pie dish.
- BAKING: If you notice the top of the pie start to darken, you can tent the pie with aluminum foil.
- STORAGE: Keep any leftovers tightly covered with plastic wrap or in an airtight container in the fridge.
- FREEZING: This crustless pie does not freeze well, I don’t recommend it.
Crustless Pumpkin Pie Recipe
Ingredients
- 2 cups pure pumpkin purée
- 2 large eggs
- 1 1/2 cups light cream
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl whisk together the eggs, cream and vanilla.
- In a separate bowl, combine the pumpkin purée, sugars and spices.
- Then add the egg mixture to the pumpkin mixture, and mix thoroughly (I use an electric mixer to do this).
- Pour the pie filling into a 9-inch pie pan, then place into the preheated oven and bake for 1 hour. You will know the pie filling is set when you jiggle the dish, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
- Let the pie cool on a wire rack completely before serving. It needs this time for the filling to set completely.
More Pumpkin Recipes
Cakes, pumpkin pies, pumpkin desserts and more!
I hope you enjoy this easy recipe! Have a delicious day!
