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 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 this can be a no crust pumpkin pie, the elements checklist 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, filled with taste, and ideal each time. If you happen to observe 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 checklist with the total recipe particulars within the recipe card after the publish.

• Pumpkin Puree – Be sure that it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see under.
• Sweetened Condensed Milk – Purchase the sweetened form and never evaporated milk, which is unsweetened.
• Eggs – Frivolously whisked.
• Pumpkin Pie Spice –  You’ll discover ready-made pumpkin pie spice within the spice aisle or you can also 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 1 one other within the grocery retailer aisle, so be sure to’re shopping for the precise one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.

You should utilize 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 employ. In case your coronary heart is ready on utilizing recent, remember to cook dinner and scale back the puree in order that many of the liquid evaporates.

Learn how 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 all the way down to the recipe card for the printable directions.

Recipe Suggestions

• Bake excessive, then low. After just a few rounds of testing, I noticed that the important thing to protecting the eggs on this crustless pumpkin pie from curdling is to begin at a excessive temperature, after which scale back the temperature for the remainder of the baking time. This units the skin of the pie whereas permitting the within to cook dinner extra evenly.
• Don’t overbake. Do your greatest to verify the pie for doneness on the earliest really helpful 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 to be like a bit runny, whisk in a bit of 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 in opposition to 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. 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 Ideas

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. Typically, I’ll sprinkle over chopped pecans for further crunch. You too can 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 this 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 may 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.