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No-Crust Pumpkin Pie Recipe

No-Crust Pumpkin Pie Recipe

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. YIELD: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

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.

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

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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!"

MY REVIEW
Reviewed Oct. 16, 2011

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

MY REVIEW
Reviewed May. 3, 2011

"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:)"

MY REVIEW
Reviewed Nov. 18, 2009

"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."

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