I confess, it’s always been the pie filling, not the crust, that I’m after. I’d say that this is especially the case with pumpkin pie, the quintessential fall dessert which makes this Crustless Pumpkin Pie the perfect dessert for fall.
Why Make a Crustless Pumpkin Pie?
The good news is that skipping the crust makes it so much lighter in the calorie department! Pumpkin is rich in fibre and carotenoids, an antioxidant that may help improve night vision. And hey, who doesn’t need better night vision at Halloween? Plus, making these Crustless Pumpkin Pies is a pretty low maintenance dessert since you don’t have to worry about making pie crust. Just mix everything in a bowl and voila, you’re practically done!
What Kind of Pumpkin can you use for Pumpkin Pie?
There are two main types of canned pumpkin that you purchase: pure pumpkin and pumpkin pie filling. If you are making your own filling (ie: this recipe) be sure to use the pure pumpkin.
If you want to make your own pumpkin puree out of a real pumpkin (first, good on you!), be sure to use a variety of pumpkin that is meant for cooking like a sugar pumpkin. Most of the pumpkins that you purchase at the store are only meant for carving and aren’t good for cooking.
Other Great Pumpkin Recipes
It is Thanksgiving this weekend and I am so excited these are on the menu. If you do happen to be a crust type of person and are looking for something that is gluten free, this Gluten Free Pumpkin Pie recipe is a good option. Or if you want to switch things up these Mini Pumpkin Cheesecakes are to die for – I make them all year long. If you happen to have extra pumpkin puree I’ve rounded up all my favourite pumpkin recipes here.
Crustless Pumpkin Pie
If you love the pumpkin filling more than the crust then this is the recipe for you!
- 398 mL can pure pumpkin
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- pinch of cloves
- 1/4 teaspoon salt
- 2 well beaten eggs
- 354 mL can of evaporated milk (I use 2%) or full-fat canned coconut milk or cashew cream
Preheat oven to 350F and grease a 9x13" (or similar size, I've also used a 10" dish) ceramic oven-safe baking dish. Alternately you can make these into 6 mini pumpkin pies by using mini ramekins or cocottes as pictured here.
Mix all of the ingredients together with a whisk until smooth.
Pour the mixture into the greased dish and bake for approximately 50-60 minutes or until the centre of the pie is set (it won't look liquid in the middle when you shake it - a knife inserted into the centre will come out clean when done). The small ramekins will take around 35 minutes.