That is the most effective crustless pumpkin pie! Each chunk is wealthy and creamy, and it’s impossibly easy to make with solely 4 substances 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 simple pumpkin dessert, attempt my pumpkin mousse pie or this pumpkin mug cake!
Why This Is the Finest Crustless Pumpkin Pie
This crustless pumpkin pie is so creamy, silky {smooth}, and EASY. It must be the quickest method 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 this can be a no crust pumpkin pie, the substances 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, stuffed 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 improper, pie crust is fantastic. 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 primary pantry substances. I’ve included some fast notes right here, and you’ll discover a printable substances record with the complete recipe particulars within the recipe card after the submit.
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 – Calmly whisked.
Pumpkin Pie Spice – You’ll discover ready-made pumpkin pie spice within the spice aisle or you can also make home made 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 be sure you’re shopping for the suitable one! Pumpkin puree and pumpkin filling aren’t interchangeable in baking.
You should use recent (home made) 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, you’ll want to cook dinner and cut back the puree in order that a lot of the liquid evaporates.
The way to Make Crustless Pumpkin Pie
It’s wonderful how QUICK it’s to make a pumpkin pie whenever 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 substances 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 an additional 30-35 minutes, till a knife caught within the middle of the pie comes out clear.
Recipe Ideas
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 cut back the temperature for the remainder of the baking time. This units the surface of the pie whereas permitting the within to cook dinner extra evenly.
Don’t overbake. Do your greatest to test 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 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 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 may cause the pumpkin pie to weep). See the part under for detailed storage ideas.
Serving Recommendations
My favourite method 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 too 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 that pumpkin spice caramel sauce on the holidays).
The way 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 possibly can 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 simple Thanksgiving dessert which you can make with 4 substances 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 be aware
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.
Cut 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
*If you happen to don’t have pumpkin pie spice you need to 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.