Are you on the lookout for a delicious and creamy pumpkin pie recipe without the hassle of making a crust? Look no further! This article provides you with a selection of the best crustless pumpkin pie recipes that will satisfy your cravings. From classic pumpkin pie flavors to unique and innovative variations, you'll find a recipe that suits your taste and preferences. These crustless pumpkin pies are perfect for special occasions, potlucks, and holiday gatherings. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate crustless pumpkin pie.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CRUSTLESS PUMPKIN PIE
Very easy.
Provided by Elaine S.
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
- Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
- Bake in preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g
CRUSTLESS PUMPKIN PIE
This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
- Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
- Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
- If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.
GLUTEN FREE CRUSTLESS PUMPKIN PIE
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g
CRUSTLESS PUMPKIN PIE
Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.-Thelia Busse, Cresco, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.
Nutrition Facts : Calories 116 calories (3g saturated fat), Fat 2mg cholesterol, Cholesterol 166mg sodium, Sodium 16g carbohydrate, Carbohydrate 7g protein.
CRUSTLESS LOW CARB PUMPKIN PIE
Delicious and so easy to prepare. There have been questions about the accuracy of the carb count configured by Food.com. According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup. My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I submitted this information to Food.com and received this answer. "dojemi, At this time, the nutritional facts are limited to what is available from the USDA's database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking." If you choose to make this pie please take this information into consideration. Thank you. dojemi
Provided by dojemi
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into a well sprayed pie pan.
- Bake at 350' for 30 to 40 minutes.
- NOTE: DO NOT use Splenda packets -- trust me on this one!
CRUSTLESS PUMPKIN PIE (LOW-CALORIE)
I have tried several variations of low calorie crustless pumpkin pies and this is by far my favorite. Very rich and creamy. Even my picky husband likes it.
Provided by Elaine
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and beat until smooth.
- Pour into 9-inch pie pan sprayed with cooking spray.
- Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
- Pie is done when knife inserted into center comes out clean.
LIGHT CRUSTLESS PUMPKIN PIE
This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It's perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don't like spices very much, leave out the cloves.
Provided by hannahactually
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
- In a separate large bowl, beat egg whites well.
- Stir sugar mixture into the large bowl.
- Stir in the can of pumpkin.
- Slowly stir in skim milk.
- Stir well, until all ingredients are uniformly mixed.
- Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
- Bake at 425°F for twelve to fifteen minutes.
- Reduce temperature to 350°F.
- Bake pie an additional 30-35 minutes at 350°F.
- Remove pie from oven and cool.
- Serve immediately or refrigerate until serving.
CRUSTLESS PUMPKIN PIE CUSTARD
Make and share this Crustless Pumpkin Pie Custard recipe from Food.com.
Provided by Karen in KS
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and mix in bowl with remaining ingredients.
- Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.
CRUSTLESS PUMPKIN PIE
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie.
Provided by Heather Olson
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Combine sweetener and almond flour in a large bowl; beat in eggs until well mixed. Stir in pumpkin, half-and-half, vanilla extract, and pumpkin pie spice until smooth. Pour pumpkin mixture into prepared pie dish.
- Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water.
- Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 7 g, Cholesterol 78.1 mg, Fat 6.1 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 183.4 mg, Sugar 2.4 g
CUSTARD PUMPKIN PIE - CRUSTLESS
My family lovess this crustless pie..so easy and delicious! Note: this can be poured into a casserole dish too.
Provided by Pat Duran
Categories Puddings
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Spray an 8 or 9-inch pie plate with non-stick butter spray;set aside. Preheat oven to 425^.
- 2. In your large mixer bowl add the brown sugar, salt.cinnamon, cloves and pumpkin pie spices and eggs. Beat well until well blended.
- 3. Add the pumpkin until well mixed. Slowly pour milk into pumpkin mixture;until well blended. Pour into prepared pie plate; put a ring of chopped pecans around the outside edge of the filling. Place in oven and bake for 15 minutes.
- 4. Turn oven temperature down to 350^ and bake for 45 more minutes or until silver knife inserted in the center comes out clean. Cool on wire rack. Serve with whipped cream topping. Store uneaten pie in refrigerator
CRUSTLESS PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)
Make and share this Crustless Pumpkin Pie Made With Tofu (No Milk or Eggs) recipe from Food.com.
Provided by smelly0610
Categories Pie
Time 11m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F
- Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 F and bake for another 40 minutes.
- Chill and serve.
CRUSTLESS PUMPKIN PIE CUPCAKES
Grab-and-go pumpkin pie cupcakes!
Provided by MJ
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
- Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.
- Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 15.6 g, Cholesterol 10.2 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 164.2 mg, Sugar 8.9 g
CRUSTLESS PUMPKIN PIE
Make and share this Crustless Pumpkin Pie recipe from Food.com.
Provided by toni94
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- mix pumkin, milk, and egg substitute throughly. Add salt, spice, vanilla, and sugar substitute. Bake at 400 degrees for 15 minuets. then turn it down to 325 degrees and bake for 45 more minuets.
Nutrition Facts : Calories 86.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 197.8, Carbohydrate 17.7, Fiber 0.4, Sugar 13.4, Protein 3.6
CRUSTLESS PUMPKIN PIE
I received an email from Gooseberry Patch and this was one of the featured recipes. Just in time for the Holidays!
Provided by senseicheryl
Categories Pie
Time 55m
Yield 1 9 x 13 inch pan, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
- Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
- Bake for 45 minutes to one hour, testing for doneness with a toothpick.
- Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.
SUGARLESS, CRUSTLESS PUMPKIN PIE.
This is not my original, but got the recipe from a new friend whose name is Rob. It is delicious for those of us who NEED the sugarless recipes. Enjoy! I think this would be gluten free.
Provided by Bennie Shaw
Categories Pies
Time 1h25m
Number Of Ingredients 6
Steps:
- 1. Beat eggbeaters in the large mixing bowl, add pumpkin pie spice and salt. Stir in pumpkin and Splenda, mix well. Add evaporated milk slowly, mix until smooth.
- 2. Preheat oven 425* Pour pie mixture in 9" pie plate that has been sprayed. Be sure to spray sides of plate too. Bake @ 425* for 15 minutes, lower heat to 350* and bake 40-50 minutes more or until a knife comes out clean. Cool and enjoy.
- 3. This is the recipe on the Libby's pumpkin can, except for changes in the ingredients that were made above.
WEIGHT WATCHERS CRUSTLESS PUMPKIN PIE RECIPE - (3.8/5)
Provided by á-2052
Number Of Ingredients 5
Steps:
- COMBINE ALL INGREDIENTS BY HAND AND POUR INTO PAM-SPRAYED PIE PLATE. BAKE AT 375 FOR ABOUT 30 MINUTES.
CRUSTLESS PUMPKIN PIE
Easy and delicous...kids helped me make this pie!!!!
Provided by Ashley Robohm
Categories Pies
Time 1h
Number Of Ingredients 11
Steps:
- 1. In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth.
- 2. Mix in sugar, cinnamon, allspice, ginger and salt, blending well.
- 3. Stir in crumbs.
- 4. Spray high-sided 9-inch pie plate with nonstick cooking spray.
- 5. Pour pie filling into pie plate.
- 6. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean.
- 7. Cool pie on wire rack and refridge overnight.
- 8. Cut in wedges and serve with small dollop of whipped cream.
CRUSTLESS PUMPKIN PIE
Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
- In small bowl, mix all Brown Sugar Topping ingredients; set aside.
- Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 185, Carbohydrate 36 g, Cholesterol 2 mg, Protein 6 g, ServingSize 1 Serving, Sodium 240 mg
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your pie the best flavor. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
- Don't overmix the batter. Overmixing the batter will make your pie tough. Mix just until the ingredients are combined.
- Bake the pie in a water bath. Baking the pie in a water bath will help to prevent the crust from cracking and will also help to ensure that the pie cooks evenly.
- Let the pie cool completely before serving. This will allow the pie to set and will also make it easier to slice.
Conclusion:
Crustless pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, pumpkin-y filling and its flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and festive dessert, give crustless pumpkin pie a try!
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