NO-CRUST PUMPKIN PIE
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 211 calories, Fat 4g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 49mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
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Zac Brink
[email protected]This pie is a must-try for any pumpkin pie lover.
Mafia Writes
[email protected]I'm not a huge fan of pumpkin pie, but this recipe changed my mind.
Umahi Philip
[email protected]This pie is a great way to use up leftover pumpkin puree.
Agyei Bentil
[email protected]I've never had pumpkin pie without a crust before, but I was pleasantly surprised by how delicious it was.
Twagirayesu Aloysius
[email protected]This pie is the perfect balance of sweet and savory.
Benard Chiteri
[email protected]I love the creamy texture of this pie.
Francis Abban
[email protected]I've made this pie several times and it's always a hit.
Frank Dycus
[email protected]Perfect for a fall gathering!
Haroon Taufiq
[email protected]This pie is so easy to make and always a crowd-pleaser.
James Burrus
[email protected]I added a dollop of whipped cream to each slice, and it was heavenly!
Prosper Somto
[email protected]I love that this recipe uses maple syrup instead of sugar. It gives the pie a more natural sweetness.
Bilal Sagar
[email protected]This was my first time making pumpkin pie, and it turned out great! The instructions were easy to follow, and the pie baked up perfectly. I'll definitely be making this again.
Shair Ali Khan
[email protected]I've tried many pumpkin pie recipes over the years, but this one is definitely my favorite. The lack of a crust makes it feel lighter and more refreshing, and the spices are just right.
Ahmed Shah
[email protected]This no-crust pumpkin pie was a hit at my Thanksgiving dinner! The texture was smooth and creamy, and the flavors were perfectly balanced. Even my picky cousin went back for seconds!