Are you looking for an easy and delicious way to enjoy pumpkin pie without all the fuss of rolling out and baking a crust? Well, you’re in luck!
Making a pumpkin pie without crust is possible. All you need is some simple ingredients, an oven/microwave, and about an hour of free time.
In this article, we’ll help you skip the time-consuming step of making a crust and get down to a tasty dessert. Let’s get started!
Yes! Pumpkin pie without a crust is an incredibly delicious variation of the classic holiday dessert. This baked pumpkin custard can be delightful, especially when topped with whipped cream or your favorite sprinkle of spices.
Here are all the benefits of making pumpkin pie without a crust.
If you’re trying to watch your calorie intake, then a pumpkin pie without the crust is just what you may need. The average pie crust has about 100-150 calories per slice, which can quickly add up.
But when you leave out the crust, that’s only 100-150 calories served with every slice removed, and who doesn’t love a guilt-free dessert?
This crustless version also has another perk: you don’t have to worry about choosing between store-bought or homemade pie crusts. So, it’s an ideal option for those watching their carbs or gluten-free eaters who don’t want to risk contamination from pre-made pie crusts.
Baking time is drastically reduced when you don’t have to worry about pre-baking or rolling out a crust before filling it with pumpkin filling. That means you can have your favorite fall dessert ready to be devoured in just minutes.
It’s also great for busy bakers who need something easy that can quickly be put in the oven and later served with ease. All you need to do is mix the ingredients, slide them into the oven, and set the table.
With its simple preparation, this recipe can easily be customized for larger gatherings or frozen for later.
Say goodbye to cleaning up crumbs everywhere. When you make a pumpkin pie without the crust, there are no crumbs to worry about!
Less mess means less time spent cleaning and more time spent enjoying your delicious treat.
Pumpkin pie without a crust offers some fantastic nutritional benefits. It’s much lower in carbs, fat, and calories than traditional pumpkin pies.
Let’s look closer at the nutritional benefits of pumpkin pie without a crust.
Pumpkin pies without the crust are low in calories because their carb content tops out at around 25 grams per slice.
Furthermore, their fat content goes down dramatically when you remove the pastry crust: from 11 grams per slice down to 4 grams per slice.
Non-pastry crust pumpkin pies also offer more protein than their crusted counterparts. They tend to offer 4 grams with the traditional version to 8 grams without it!
This makes them great for anyone following a low-carb diet or looking for an extra protein boost without overdoing it on fats and carbs.
Our crustless pumpkin pie recipe is simple to make and delivers a delectable pumpkin filling that’s perfect for satisfying your sweet tooth.
- 15 oz can of pumpkin puree
- ¾ granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon pure vanilla extract
- Cooking spray
- Preheat your oven to 350℉ and gently coat a 9-inch pie dish with cooking spray.
- In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg.
- Whisk until the ingredients are evenly distributed and well combined.
- In a separate bowl, lightly beat the eggs.
- Add the eggs, evaporated milk, and vanilla extract to the pumpkin mixture and whisk everything together until smooth.
- Pour the pumpkin mixture into the pie dish and smooth the top with a spatula to ensure an even surface.
- Bake the crustless pumpkin pie for 40-50 minutes.
- The pie will feel slightly wobbly in the middle but will firm up as it cools down.
- Remove the pie from the oven and allow it to cool on a coil rack for at least 2 hours.
- After cooling, refrigerate the pie for at least 4 hours, or preferably overnight, before serving.
- When you’re ready to serve, cut the pie into slices and enjoy it with whipped cream or a drizzle of caramel sauce.
- For a dairy-free version, substitute the evaporated milk with full-fat coconut milk.
- You can adjust the spices to your taste, adding more or less to suit your preferences.
- If you prefer your pie less sweet, feel free to reduce the sugar by a few tablespoons.
Get ready to level up your baking game! We’ll share foolproof tips to help you create a perfectly delicious crustless pumpkin pie every time you make it.
Say goodbye to soggy crusts and hello to a velvety pumpkin filling that will leave you craving for more.
Selecting your pumpkin puree is the most crucial step in making a pumpkin pie without a crust. Look for canned unsweetened pumpkin puree rather than canned pumpkin pie mix.
The mix contains added sugars, spices, and preservatives you don’t want in your non-crust pie.
You may be surprised at how flavorful pumpkin pies are without a crust.
To enhance the flavor further, add nutmeg, cinnamon, ginger, or allspice to the mixture before baking.
In addition to selecting the right type of pumpkin puree, be sure to use quality dairy products and sugar when making your pie filling.
High-quality ingredients will help ensure your final product has a nice texture and rich flavor.
Before cutting into your delicious creation, let it cool off completely so it can set properly. You may also give it time to chill to further help it keep its shape.
Overall, pumpkin pie without crust is an excellent option for those looking for a delicious and easy-to-make dessert. By ditching the crust, you can enjoy all the flavors of pumpkin pie without the fuss.
Hopefully, after reading our guide on how to make pumpkin pie without a crust, you can enjoy this healthier alternative all year round!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.