Crustless Pumpkin Pie | Cookies and Cups

Why This Is The Greatest Crustless Pumpkin Pie

This Crustless Pumpkin Pie is so creamy, silky, and EASY. It needs to be the quickest strategy to get pleasure from. selfmade pumpkin pie! This is without doubt one of the few instances the place I do not even miss buttery pie crust. This is why:

• One bowl, 4 elements. Since this can be a crustless pumpkin pie, the ingredient listing is brief and candy. You whip up the custard filling in only one bowl! Plus, omitting the crust reduces energy in comparison with a conventional pie.
• Infallible. This crustless pumpkin pie is wealthy, stuffed with taste and excellent each time. Following the recipe as written ensures silky easy outcomes (and no cracks or curds).
• Thick and creamy. Sweetened condensed milk works as a thickener in pumpkin pie and can be the key to attaining a thick, creamy texture on this crustless pumpkin custard. Condensed milk retains the pie filling agency, not runny, particularly because it would not have a crust to carry it collectively.
• No problems. Do not get me improper, pie crust is fantastic. I’ve basic recipes apple cake and pecan pie made with my favourite selfmade pie doughwhich I really like. However when there’s a chance to make a pumpkin pie that tastes THAT good with out having to fret concerning the crust, I will take it! Particularly throughout holidays like Thanksgiving.

What you will want

I make this cake with simply 4 primary pantry elements. I’ve included some fast notes right here and You will discover a printable ingredient listing with full recipe particulars within the recipe card after publishing.

• Pumpkin Puree – Be certain it’s 100% canned pumpkin puree and NOT pumpkin pie filling, see under.
• Sweetened Condensed Milk – Purchase the sweetened sort and never evaporated milk, which has no sugar.
• Eggs – Calmly crushed.
• Pumpkin Pie Spice – You will discover ready-made pumpkin pie spice within the spice aisle or you may make selfmade pumpkin pie spice by combining 1 ½ teaspoons floor cinnamon, ¼ teaspoon floor ginger, ¼ teaspoon floor nutmeg, and ⅛ teaspoon floor cloves. .

Pumpkin Puree Versus Pumpkin Pie Filling

Canned pumpkin puree comprises solely pumpkin, whereas pumpkin pie filling comprises extras like spices, sweeteners, and thickeners. They’re typically discovered shut to one another within the grocery aisle, so ensure you purchase the correct one! Pumpkin puree and pumpkin filling usually are not interchangeable when baking.

You should use recent (selfmade) pumpkin puree on this recipe, however take into account that recent pumpkin comprises extra water than canned puree. The flavour additionally varies relying on the kind of pumpkin you employ. If you happen to really feel like utilizing it recent, be sure you cook dinner and scale back the puree in order that many of the liquid evaporates.

How one can Make Crustless Pumpkin Pie

It is superb how FAST it’s to make pumpkin pie while you’re simply baking the filling! This crustless pumpkin pie requires two steps, as you may see right here. Scroll right down to the recipe card for printable directions.

Recipe Ideas

• Bake on excessive after which on low. After a number of rounds of testing, I spotted that the important thing to protecting the eggs on this crustless pumpkin pie from curdling is to start out at a excessive temperature after which decrease the temperature for the remainder of the baking time. This units the skin of the cake and permits the within to cook dinner extra evenly.
• Do not overbake. Do your greatest to examine that the cake is cooked on the earliest really useful baking time and go from there. The cake is prepared when a knife or toothpick inserted into it comes out clear. Overbaking pumpkin pie will trigger seen cracks within the filling.
• Thicken the liquid pie filling. I attempted this recipe to keep away from this, but when for some motive your pumpkin pie filling seems slightly runny, add slightly cornstarch. It would assist thicken it.
• Faucet the cake to launch any air bubbles. After pouring the custard into the cake pan, gently faucet the plate on the counter. This releases any air pockets trapped throughout the filling.
• Cool cake fully. You will need to let the cake cool fully to room temperature after baking and earlier than storing. Go away it uncovered so the water can evaporate (condensation could make the pumpkin pie weep). See the part under for detailed storage ideas.

Serving solutions

My favourite strategy to serve any pumpkin pie, with or with out crust, is with a dollop of whipped cream and slightly cinnamon or nutmeg. Generally I sprinkle chopped nuts for additional crunch. You can too get pleasure from this pie with no crust with a scoop of selfmade ice creamor drizzle the slices with maple syrup, candy sauceboth caramel sauce (do that pumpkin spice caramel sauce on trip).

How one can retailer pumpkin pie

• Refrigerate. Wait till the pumpkin pie has cooled fully after which cowl it with plastic wrap. This crustless pumpkin pie lasts as much as 5 days within the fridge.
• Freeze. You may freeze crustless pumpkin pie for as much as 2 months. Wrap the cake twice in plastic or aluminum foil to forestall freezer burn, and thaw within the fridge earlier than serving.