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No-Crust Pumpkin Pie Recipe
No-Crust Pumpkin Pie Recipe photo by Taste of Home

No-Crust Pumpkin Pie Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
Originally published as Crustless Pumpkin Pie in Country Extra November 2003, p49

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.

Reviews for No-Crust Pumpkin Pie

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 21, 2014

I replaced suger with honey only 1cupand added nitmeg . This was so good. A must do again.

MY REVIEW
Reviewed Nov. 14, 2013

This took way longer to cook and the flavor was kind of bland...My daughter who loves Pumpkin pie will not even eat it. I thought is was ok but not some thing I would make agine.

MY REVIEW
Reviewed Nov. 6, 2012

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

MY REVIEW
Reviewed Nov. 25, 2011

I like this pie

MY REVIEW
Reviewed Nov. 16, 2011

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!

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