Crustless Pumpkin Pie | Cookies and Cups

Why This Is the Finest Crustless Pumpkin Pie

This crustless pumpkin pie is so creamy, silky {smooth}, and EASY. It needs to be the quickest approach to get pleasure from homemade pumpkin pie! This is among the few situations the place I don’t even miss a buttery pie crust. Right here’s why:

• One bowl, 4 substances. Since it is a no crust pumpkin pie, the substances listing is brief and candy. You whisk up the custard filling in a single bowl! Plus, skipping the crust cuts energy in comparison with a standard pie.
• Foolproof. This crustless pumpkin pie seems wealthy, stuffed with taste, and excellent each time. For those who comply with the recipe as written, it ensures silky-smooth outcomes (and no cracking or curdling).
• Thick and creamy. Sweetened condensed milk works as a thickener in pumpkin pie, and it’s the key to a thick and creamy texture on this crustless pumpkin custard, too. The condensed milk retains the pie filling agency, not runny, particularly since there’s no crust holding it collectively.
• No-fuss. Don’t get me flawed, pie crust is great. I’ve recipes for traditional apple pie and pecan pie made with my favourite homemade pie crust, which I like. However when there’s the prospect to make a pumpkin pie that tastes THIS good with out having to fret a couple of crust, I’ll take it! Particularly throughout holidays like Thanksgiving.

What You’ll Want

I make this pie with simply 4 fundamental pantry substances. I’ve included some fast notes right here, and you’ll discover a printable substances listing with the total recipe particulars within the recipe card after the submit.

• Pumpkin Puree – Ensure it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see under.
• Sweetened Condensed Milk – Purchase the sweetened variety and never evaporated milk, which is unsweetened.
• Eggs – Evenly whisked.
• Pumpkin Pie Spice –  You’ll discover ready-made pumpkin pie spice within the spice aisle or you may make selfmade pumpkin pie spice by combining 1 ½ teaspoons of floor cinnamon, ¼ teaspoon of floor ginger, ¼ teaspoon of floor nutmeg, and ⅛ teaspoon of floor cloves.

Pumpkin Puree vs. Pumpkin Pie Filling

Canned pumpkin puree incorporates solely pumpkin, whereas pumpkin pie filling incorporates extras like spices, sweeteners, and thickeners. They’re usually stocked close to to 1 one other within the grocery retailer aisle, so be sure you’re shopping for the appropriate one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.

You need to use recent (selfmade) pumpkin puree on this recipe, however keep in mind that recent pumpkin holds extra water than canned puree. The flavour additionally varies relying on the kind of squash you utilize. In case your coronary heart is ready on utilizing recent, you should definitely prepare dinner and cut back the puree in order that many of the liquid evaporates.

The best way to Make Crustless Pumpkin Pie

It’s wonderful how QUICK it’s to make a pumpkin pie while you’re solely baking the filling! This crustless pumpkin pie takes two steps, as you’ll see right here. Scroll right down to the recipe card for the printable directions.

Recipe Suggestions

• Bake excessive, then low. After a couple of rounds of testing, I noticed that the important thing to retaining the eggs on this crustless pumpkin pie from curdling is to start out at a excessive temperature, after which cut back the temperature for the remainder of the baking time. This units the skin of the pie whereas permitting the within to prepare dinner extra evenly.
• Don’t overbake. Do your greatest to test the pie for doneness on the earliest really useful baking time, and go from there. The pie is finished when a knife or toothpick comes out clear. Overbaking pumpkin pie will make seen cracks within the filling.
• Thicken runny pie filling. I examined this recipe to keep away from this, but when for some cause your pumpkin pie filling appears a bit runny, whisk in somewhat cornstarch. It’ll assist thicken it up.
• Faucet the pie to launch any air bubbles. After pouring the custard into your pie plate, faucet the plate gently towards the countertop. This releases any pockets of air trapped contained in the filling.
• Cool the pie fully. It’s necessary to let the pie cool fully to room temperature after baking and earlier than you retailer it. Go away it uncovered in order that the water can evaporate (condensation may cause the pumpkin pie to weep). See the part under for detailed storage suggestions. 

Serving Solutions

My favourite approach to serve any pumpkin pie, with crust or with out, is with a dollop of whipped cream and a dusting of cinnamon or nutmeg. Generally, I’ll sprinkle over chopped pecans for additional crunch. You can even get pleasure from this crustless pie with a scoop of homemade ice cream, or drizzle slices with maple syrup, fudge sauce, or caramel sauce (do that pumpkin spice caramel sauce on the holidays). 

The best way to Retailer Pumpkin Pie

• Refrigerate. Wait till the pumpkin pie has cooled fully, after which cowl it with plastic wrap. This crustless pumpkin pie lasts within the fridge for as much as 5 days.
• Freeze. You possibly can freeze crustless pumpkin pie for as much as 2 months. Double-wrap the pie in plastic wrap or foil to keep away from freezer burn, and thaw the pie within the fridge earlier than serving.