Best 2 Custard Pumpkin Pie Crustless Recipes

Custard pumpkin pie crustless is a delicious and easy-to-make dessert that is perfect for any occasion. Made with simple ingredients that are easy to find, this pie has a creamy, smooth texture and a rich pumpkin flavor. Whether you are looking for a classic fall dessert or a unique twist on a traditional pie, custard pumpkin pie crustless is sure to please.

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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:

Fresh pumpkin puree can be used in place of pumpkin puree from a can. To make homemade puree, simply roast the pumpkin until tender and then scoop out the flesh. Then, use a food processor or blender to blend the flesh until smooth.
The pumpkin pie filling can be made ahead of time and refrigerated for up to three days. This makes it easy to prepare the pie in advance.
To prevent the pie crust from getting soggy, avoid using a soggy crust. A good tip is to pre-bake the crust before filling it. Bake the crust for about 10 minutes at 350 degrees Fahrenheit (175 degrees Celsius).
The pumpkin pie can be served warm or cold. Top the pie with whipped cream, ice cream, or a sprinkle of cinnamon before serving.
If you don't have a pie plate, you can use a 9x13 inch baking dish to make this pie. Just be sure to adjust the baking time accordingly. You may need to add a few extra minutes to the baking time.

Conclusion:

This custardy pumpkin pie is a delicious and easy-to-make dessert that is perfect for the holidays. With its creamy, custard-like filling and flaky crust, this pie is sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give this pumpkin pie a try. You won't be disappointed!

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