Best 2 Crustless Pumpkin Pie Custard Recipes

Immerse yourself in the delectable world of crustless pumpkin pie custard, a culinary symphony that tantalizes taste buds and captivates hearts. As the leaves change hue and the air turns crisp, this timeless dessert emerges as a beacon of autumnal delight, promising warmth, comfort, and a taste of the season's bounty. Crafted with a creamy, pumpkin-infused filling encased in a delicate crustless shell, this culinary masterpiece embodies the essence of fall flavors, offering a symphony of textures and a burst of seasonal aromas. Whether you're a seasoned baker or a novice cook seeking a sweet treat to impress, this guide will unveil the secrets to creating the perfect crustless pumpkin pie custard, ensuring an unforgettable dessert experience that will have everyone clamoring for more.

Here are our top 2 tried and tested recipes!

CRUSTLESS PUMPKIN PIE CUSTARD

Crustless Pumpkin Pie Custard image

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

Ingredients

2 eggs
1/2 cup sugar
1 1/2 cups skim milk
1 (15 ounce) can pumpkin
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg

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.

CUSTARD PUMPKIN PIE - CRUSTLESS

Custard Pumpkin Pie - crustless image

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

Ingredients

1/2 c brown sugar, not packed
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp pumpkin pie spices
2 large eggs
15 oz can 100% solid pumpkin
12 oz evaporated milk ,like carnation

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

Tips:

Use fresh pumpkin: Fresh pumpkin has a more intense flavor than canned pumpkin, and it will make your pie taste more delicious.
Don't overcook the pumpkin: Overcooked pumpkin will make your pie tough and dry. Cook it just until it is tender.
Use a good quality pumpkin pie spice: Pumpkin pie spice is a blend of spices that is essential for giving pumpkin pie its characteristic flavor. Make sure to use a good quality pumpkin pie spice that contains cinnamon, nutmeg, ginger, cloves, and allspice.
Don't overbeat the eggs: Overbeaten eggs will make your pie tough. Beat them just until they are well 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 keep the pie moist.
Let the pie cool completely before serving: Pumpkin pie is best served cold, so make sure to let it cool completely before serving.

Conclusion:

Crustless pumpkin pie is a delicious and easy-to-make dessert that is perfect for fall. With its creamy, smooth texture and rich pumpkin flavor, 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. You won't be disappointed!