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Crustless Pumpkin Pie Recipe

Crustless Pumpkin Pie Recipe photo by Taste of Home

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Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.

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Crustless Pumpkin Pie Recipe

Prep: 5 min. Bake: 50 min.

Yield: 6-8 Servings

5 50 55

Ingredients

1-1/4 cups sugar
3 tablespoons all-purpose flour
3 eggs
2 cups canned pumpkin
3/4 cup evaporated milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon, optional

Directions

In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 211 calories, 4 g fat (2 g saturated fat), 87 mg cholesterol, 49 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Crustless Pumpkin Pie in Country Extra November 2003, p49

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Reviews for Crustless Pumpkin Pie

Crustless Pumpkin Pie

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Reviewed on Nov. 06, 2012 by lesleyb101

My daughter is allergic to wheat. Could you substitute cornstarch, potato starch or some other non- wheat thickener?

Reviewed on Nov. 25, 2011 by barbraw@comcast.net

I like this pie

Reviewed on Nov. 16, 2011 by srsuing@hotmail.com

I increased the spices and because my husband and I are diabetic, I substituted Splenda for the full amount of sugar and used lo-fat evap. milk. Next time I will try Splenda Blend White, but I WILL make it again!

Reviewed on Oct. 16, 2011 by przybycw

This was very bland. would use a whole lot more spice and maybe more sweetener if I made it again.

Reviewed on May. 03, 2011 by ctmom05

Peg ~

Did you use condensed milk or evap'd? Other substitutions? I'd like to try this recipe & want my pie to be as tasty as yours:)

Reviewed on Nov. 18, 2009 by pegamyheart

Excellent. I used egg substitute and no fat condensed milk to reduce calories. At the last minute I sprinkled some pecans on top before baking. We loved it warm and loved it cold the next day.