• Home
  • Contact
  • Cookbook
  • About
  • Recipes
    • Basics
    • Breakfast
    • Smoothies
    • Lunch
    • Appies & Snacks
    • Main Dishes
    • Sides
    • Soups
    • Salads
    • Desserts & Baking
    • Drinks
    • Vegan
    • Gluten-Free
  • Meal Plans
  • Living
    • Nutrition
    • Beauty & Style
    • Fitness
    • Kids
    • Entertaining
    • Our Home
    • Travel
    • DIY
  • Shop
    • Holiday
    • Cookbook
    • Digital Prints
    • The ‘Keep it Fraîche’ Snack Box
    • Fraîche x Cara Cotter
    • Meal Plan
    • Kitchen
    • Home
    • Style
    • Beauty

Fraiche Living

Tori Wesszer, Food and Lifestyle Blogger

  • Home
  • About
  • Recipes
    • Basics
    • Breakfast
    • Smoothies
    • Lunch
    • Appies & Snacks
    • Main Dishes
    • Sides
    • Soups
    • Salads
    • Desserts & Baking
    • Drinks
    • Vegan
    • Gluten-Free
  • Meal Plan
  • Living
    • Nutrition
    • Beauty & Style
    • Fitness
    • Kids
    • Entertaining
    • Our Home
    • Travel
    • DIY
  • Shop
    • Cookbook
    • Digital Prints
    • The ‘Keep it Fraîche’ Snack Box
    • Fraîche x Cara Cotter
    • Meal Plan
    • Kitchen
    • Home
    • Style
    • Beauty
  • Cookbook
Desserts & Baking

Crustless Pumpkin Pie

October 8, 2020

Crustless Pumpkin Pie

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!

Crustless Pumpkin Pie

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
Print

Crustless Pumpkin Pie

If you love the pumpkin filling more than the crust then this is the recipe for you!

Course Dessert
Cuisine American
Keyword Crustless, gluten free pie crust, Pumpkin, Thanksgiving
Prep Time 4 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Author Fraîche

Ingredients

  • 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

Instructions

  1. 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.

  2. Mix all of the ingredients together with a whisk until smooth.

  3. 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.

Posted By: Tori Wesszer · In: Desserts & Baking, Gluten-Free, Hidden RSS Items, Recipes

Join the List

<< Homemade Apple Cider 11 Pumpkin Recipes >>

You may also like...

  • Gluten Free Pumpkin PieGluten Free Pumpkin Pie
  • Pumpkin Pie Breakfast Cookies (GF & vegan option)Pumpkin Pie Breakfast Cookies (GF & vegan option)
  • 11 Pumpkin Recipes11 Pumpkin Recipes

Comments

  1. Sarah says

    October 9, 2018 at 4:57 am

    This was amazing and so so so easy! I substituted the milk for cashew cream that you shared (wow!) and I roasted butternut squash and blitzed it for the pumpkin filling. The cashew cream made it a bit denser in taste if that makes sense. This reminded me of home so much as you guest it, it’s me the Canadian who lives in Australia at it again trying your recipes! lol The Aussies weren’t so sold on the concept but my husband who is an honorary Canadian loved it just as much as I did!

    Reply
  2. Allison says

    November 24, 2018 at 8:38 am

    My daughter is obsessed with pumpkin pie and has had a serious craving for it this week so I decided to try out this recipe. I used a can of coconut milk in place of the evaporated milk and it turned out amazing and so easy. Currently having a piece for breakfast haha!

    Reply
    • Tori Wesszer says

      November 26, 2018 at 5:34 am

      What a great idea, I will add that as a substitution! Love it thanks or sharing Allison!

      Reply
  3. Kyla says

    October 6, 2020 at 7:24 pm

    Hi Tori,
    I watched you making mini Crustless pumpkin pies today on Instagram. How many mini pies do you get out of this recipe and what is the suggested baking time? Excited to try this for Thanksgiving!

    Reply
    • Tori says

      October 13, 2020 at 4:16 pm

      6 little ones!

      Reply
  4. Rachel says

    October 8, 2020 at 12:53 pm

    Love this! Looks fab!

    To create the cute little pot versions you show in the photos…how long (estimate based on staub size) did you bake them for?

    Reply
    • Tori Wesszer says

      October 10, 2020 at 9:42 am

      Hi Rachel, I baked them for around 35 minutes but it depends on the size of your mini pots! I would go by the visual cue of doneness they should just be set in the middle when you pull them out.

      Reply
  5. Karen Taylor says

    October 9, 2020 at 10:42 am

    Do you bake these at
    325 F? I have had them in for 45 minutes and they are still very runny.

    Reply
  6. Brittney says

    October 10, 2020 at 3:34 pm

    Hi Tori,

    Can this be turned vegan by substituting the eggs? Would love to try these!

    Reply
    • Tori Wesszer says

      October 11, 2020 at 8:31 am

      Hi Brittney, I haven’t tried it but if you are looking for a vegan sub try our mini pumpkin cheesecake recipe – it is to die for!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest from Instagram

Open
Priorities. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Thinking about them a lot these last few days. I’ve been reading the book ‘Untamed’ by @glennondoyle (have you read it? love to hear your thoughts), and it’s made me really think.  It made me think about my childhood, my relationships (including the one with myself) and what I want to put out to the world in the short time I have here. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
My last post was sharing our story of my dad’s journey with  Alzheimer’s. We are so lucky to have him at such an early stage of the disease, fully himself.  He is such a gift to us and the world. In sharing this story a floodgate of touching yet heart-wrenching stories poured in.  My heart expanded and broke at the same time. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Jillian posted something about high functioning anxiety the other day, and I checked most (ok all) of those boxes ... ugh.  The irony is that I live a lot in the future, a little busy body, not really taking the time to enjoy the present - but one day, should I have the same disease as my dad (50% chance), I will truly only have the capacity to live in that moment.  It stopped me dead in my tracks. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
As I wade into 2021 I am doing my best to realign my life to match my priorities - perfect balance isn’t what I’m after, that’s nonsense as far as I’m concerned.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A little deep for a Tuesday but that’s where my brain is at today!  Sending love ... as always. ❤️
Open
Without a doubt the most difficult blog post I have ever written.  My sweet incredible funny kind loving dad was diagnosed with Alzheimer’s disease, a diagnosis that tore my heart in two. This is our story.  The post is on the blog FraicheLiving.com 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
January is Alzheimer’s Awareness Month.  Sending you all love, especially those who have been impacted by this disease. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
We remain hopeful, and are reminded on the daily to not take life for granted. ❤️ 
#alzheimers #alzheimersawareness #alzheimersawarenessmonth
Open
Let’s make a date (bar). These healthier Date Bars are on the blog (search DATE) and totally snack worthy 🍊
Open
This is one berry good smoothie 🍓And if you listen closely I’m pretty sure you’ll hear your body say THANK YOU!  I hope you are loving the smoothie challenge so far!  No sweat if you missed starting on Monday, we are saving the challenge to our highlights and you can hop on board any day of the year!  All of the recipes are on the blog. #5DaySmoothieChallenge Fraicheliving.com
Open
Travels with this crew... 🤍
My parents & Jillian’s (our moms are sisters) have always travelled together and have had THE MOST incredible adventures (our dads are ridiculously witty - literally the funniest humans). Looking back I can guarantee that those are some of their best memories.
I’m so grateful that we got to do the same last year - I can’t wait for another trip!  And might I say that I wish I was eating my lunch in this spot today!  Thank you again @nimmobayresort

@jillian.harris @justinpasutto @cwpersona
Open
An apple (smoothie) a day... on to day 3 of the 5 day smoothie challenge tomorrow! 🍎 Who’s following along?
Open
I don’t do resolutions but love having a word to guide my year - I’m having a hard time picking just one this year. I think I got this idea from my friend @jenniferwilson.co ⠀⠀⠀⠀⠀⠀⠀⠀⠀
While being focussed and more organized is always on my list, they don’t really seem to feel right.  With the boys growing so quickly and the reality of aging sinking in, especially with my dad having Alzheimer’s, I feel that time has never been more precious. I’m always finding myself trying to fit one more chore in or sneak in that extra email ... but really, why?  This will be the year of more snuggles for me, more campfires, glasses of wine with my loved ones over good food ... more memories. I worry that one day soon Charlie won’t want to snuggle me and it breaks my heart. 

I took a break from being on IG stories over the holidays and it was such a gift - I love being on the platform but there sure is a balance between being ‘on’ and being present. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

I think this year my word will be FAMILY ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
What would your ONE word be this year??
Facebook Twitter Instagram Pinterest YouTube
         

Copyright © 2021 Fraiche LivingTerms and Conditions Privacy Policy