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No-Crust Pumpkin Pie

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
    8 servings

Ingredients

  • 1-1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 3 large 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, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes.
Nutrition Facts
1 piece: 211 calories, 4g fat (2g saturated fat), 87mg cholesterol, 49mg sodium, 40g carbohydrate (35g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • Sarah
    Aug 23, 2020

    I certainly wouldn’t make this again. It is entirely too sweet.

  • David-559
    Aug 21, 2014

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

  • pinkiepie
    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.

  • lesleyb101
    Nov 6, 2012

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

  • barbraw
    Nov 25, 2011

    I like this pie

  • srsuing
    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!

  • przybycw
    Oct 16, 2011

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

  • ctmom05
    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:)

  • TxAngel
    Nov 25, 2010

    No comment left

  • mary
    Nov 19, 2009

    No comment left