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 solution to get pleasure from do-it-yourself 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 components. Since it is a no crust pumpkin pie, the components 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 ideal each time. In case you 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 do-it-yourself 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 few crust, I’ll take it! Particularly throughout holidays like Thanksgiving.

What You’ll Want

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

• Pumpkin Puree – Be sure it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see beneath.
• Sweetened Condensed Milk – Purchase the sweetened sort 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 may 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 incorporates solely pumpkin, whereas pumpkin pie filling incorporates extras like spices, sweeteners, and thickeners. They’re typically stocked close to to at least one one other within the grocery retailer aisle, so ensure you’re shopping for the precise 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 employ. In case your coronary heart is about on utilizing contemporary, be sure you prepare dinner and scale back the puree in order that many of the liquid evaporates.

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 all the way 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 maintaining the eggs on this crustless pumpkin pie from curdling is to start out 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 finest to examine the pie for doneness on the earliest really useful baking time, and go from there. The pie is completed 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 appears 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 towards 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 beneath for detailed storage suggestions. 

Serving Solutions

My favourite solution 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 additional crunch. You may also get pleasure from this crustless pie with a scoop of do-it-yourself ice cream, or drizzle slices with maple syrup, fudge sauce, or caramel sauce (do that 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.