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 must be the quickest approach to get pleasure from selfmade pumpkin pie! This is without doubt one of the few cases the place I don’t even miss a buttery pie crust. Right here’s why:

• One bowl, 4 elements. Since it is a no crust pumpkin pie, the elements record is brief and candy. You whisk up the custard filling in a single bowl! Plus, skipping the crust cuts energy in comparison with a conventional pie.
• Foolproof. This crustless pumpkin pie seems wealthy, filled with taste, and ideal each time. Should you 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 fantastic. I’ve recipes for traditional apple pie and pecan pie made with my favourite selfmade pie crust, which I like. However when there’s the possibility 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 elements. I’ve included some fast notes right here, and you’ll discover a printable elements record with the total recipe particulars within the recipe card after the publish.

• Pumpkin Puree – Ensure that it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see beneath.
• Sweetened Condensed Milk – Purchase the sweetened type and never evaporated milk, which is unsweetened.
• Eggs – Calmly 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 comprises solely pumpkin, whereas pumpkin pie filling comprises extras like spices, sweeteners, and thickeners. They’re typically stocked close to to at least one one other within the grocery retailer aisle, so be sure you’re shopping for the best one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.

You need to use contemporary (selfmade) pumpkin puree on this recipe, however keep in mind that contemporary 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 contemporary, you should definitely prepare dinner and cut back the puree in order that a lot of the liquid evaporates.

Learn how to Make Crustless Pumpkin Pie

It’s wonderful how QUICK it’s to make a pumpkin pie once 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 spotted that the important thing to conserving the eggs on this crustless pumpkin pie from curdling is to begin at a excessive temperature, after which cut back the temperature for the remainder of the baking time. This units the surface of the pie whereas permitting the within to prepare dinner extra evenly.
• Don’t overbake. Do your finest to examine the pie for doneness on the earliest beneficial 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 purpose your pumpkin pie filling seems a bit runny, whisk in a bit 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 utterly. It’s necessary to let the pie cool utterly to room temperature after baking and earlier than you retailer it. Depart it uncovered in order that the water can evaporate (condensation may cause the pumpkin pie to weep). See the part beneath for detailed storage suggestions. 

Serving Options

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 further crunch. You can even get pleasure from this crustless pie with a scoop of selfmade ice cream, or drizzle slices with maple syrup, fudge sauce, or caramel sauce (do that pumpkin spice caramel sauce on the holidays). 

Learn how to Retailer Pumpkin Pie

• Refrigerate. Wait till the pumpkin pie has cooled utterly, after which cowl it with plastic wrap. This crustless pumpkin pie lasts within the fridge for as much as 5 days.
• Freeze. You’ll be able to 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.