Crustless Pumpkin Pie | Cookies and Cups

Why This Is the Greatest Crustless Pumpkin Pie

This crustless pumpkin pie is so creamy, silky {smooth}, and EASY. It must be the quickest approach to get pleasure from homemade pumpkin pie! This is likely one of the few cases 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 conventional pie.
• Foolproof. This crustless pumpkin pie seems wealthy, filled with taste, and excellent each time. For those who 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 improper, 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 possibility to make a pumpkin pie that tastes THIS good with out having to fret a few 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 complete recipe particulars within the recipe card after the publish.

• Pumpkin Puree – Be certain it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see under.
• Sweetened Condensed Milk – Purchase the sweetened type and never evaporated milk, which is unsweetened.
• Eggs – Flippantly whisked.
• Pumpkin Pie Spice –  You’ll discover ready-made pumpkin pie spice within the spice aisle or you can also make do-it-yourself 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 accommodates solely pumpkin, whereas pumpkin pie filling accommodates extras like spices, sweeteners, and thickeners. They’re usually stocked close to to at least one one other within the grocery retailer aisle, so ensure you’re shopping for the proper one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.

You need to use contemporary (do-it-yourself) 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 about on utilizing contemporary, remember to prepare dinner and scale back the puree in order that a lot of the liquid evaporates.

Make Crustless Pumpkin Pie

It’s superb how QUICK it’s to make a pumpkin pie if 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 a number 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 scale 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 examine 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 motive your pumpkin pie filling seems a bit runny, whisk in a little 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 in opposition to the countertop. This releases any pockets of air trapped contained in the filling.
• Cool the pie fully. It’s essential 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. It’s also possible to 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 this pumpkin spice caramel sauce on the holidays). 

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 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.