That is the perfect crustless pumpkin pie! Each chew is wealthy and creamy, and it’s impossibly easy to make with solely 4 components and one bowl. It’s like consuming the silkiest pumpkin custard. You gained’t even miss the pie crust!
I like making a no crust pumpkin pie as a stress-free dessert at Thanksgiving. For an additional straightforward pumpkin dessert, attempt my pumpkin mousse pie or this pumpkin mug cake!
Why This Is the Greatest Crustless Pumpkin Pie
This crustless pumpkin pie is so creamy, silky {smooth}, and EASY. It needs to be the quickest technique to take pleasure in homemade 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 components. Since this can be 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. When 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 incorrect, 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 few crust, I’ll take it! Particularly throughout holidays like Thanksgiving.
What You’ll Want
I make this pie with simply 4 fundamental 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 under.
Sweetened Condensed Milk – Purchase the sweetened variety 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 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 at least one 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 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 employ. In case your coronary heart is ready on utilizing recent, be sure you prepare dinner and scale back the puree in order that many of the liquid evaporates.
Tips on how to Make Crustless Pumpkin Pie
It’s wonderful 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 right down to the recipe card for the printable directions.
Make the filling. Whereas the oven preheats, whisk all of the components collectively in a bowl. Pour the filling right into a greased 9” pie plate.
Bake. Bake at 425ºF for the primary quarter-hour, after which decrease the oven temperature to 350ºF. Bake for one more 30-35 minutes, till a knife caught within the middle of the pie comes out clear.
Recipe Suggestions
Bake excessive, then low. After just a few rounds of testing, I spotted that the important thing to maintaining 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 surface of the pie whereas permitting the within to prepare dinner extra evenly.
Don’t overbake. Do your finest to verify the pie for doneness on the earliest advisable 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 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 necessary to let the pie cool fully to room temperature after baking and earlier than you retailer it. Depart it uncovered in order that the water can evaporate (condensation could cause the pumpkin pie to weep). See the part under for detailed storage ideas.
Serving Strategies
My favourite technique 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 may as well take pleasure in 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).
Tips on how 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’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.
This crustless pumpkin pie recipe is so unbelievably wealthy and creamy! It’s a straightforward Thanksgiving dessert you can make with 4 components and one bowl.
1 (15- ounce) can pumpkin puree
1 (14- ounce) can sweetened condensed milk
2 eggs, whisked
2 teaspoons pumpkin pie spice *see notice
1/2 teaspoon kosher salt
Preheat your oven to 425°F. Coat a 9-inch pie plate with nonstick spray and put aside.
In a big bowl whisk collectively the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Pour the combination into the ready pie dish.
Bake for quarter-hour.
Scale back the oven temperature to 350°F and bake for 30- 35 extra minutes or till the knife inserted into the middle comes out clear.
Cool fully and serve.
Notes
*When you don’t have pumpkin pie spice you should use 1 1/2 teaspoons of floor cinnamon, 1/4 teaspoon floor ginger, 1/4 teaspoon floor nutmeg, 1/8 teaspoon floor cloves.
Retailer hermetic within the fridge for as much as 5 days.
Freeze hermetic for as much as 2 months. Thaw within the fridge.