With a pie this good, no one will miss the crust! Not canned pumpkin pie filling. * Percent Daily Values are based on a 2000 calorie diet. Simply pour the pumpkin mixture into any unbaked pie shell and bake as directed in the recipe. Thank you. Itâs almost everyoneâs favorite. Using a rubber spatula, transfer the mixture to the prepared pie plate. Hi Deana. Now it will become a favorite in YOUR family! pinch uncut stevia OR 2 extra tbsp sugar. Please RATE THE RECIPE below! Butter the baking dish or pie plate with a very thin … Bake at 425° for 15 minutes. It still turns out delicious, love the top dark brown skin layer & wish if only can have that same skin on sides & bottom. 1 envelope unflavored gelatin Maybe this recipe would fit your vision better: https://boulderlocavore.com/mini-pumpkin-pie-cheesecakes-in-mason-jars/, Welcome! There are a number of alternatives to evaporated milk but Iâm not familiar with any that are dairy free nor how theyâd work (or not) in this particular recipe. This recipe is based on a recipe from the 1930âs I found in a pack of vintage recipes. 3/4 cup + 2 tbsp milk of choice. What pumpkin pie dreams are made of! A … Press into a 9-inch pie pan and bake for 8 – 10 minutes, or until light brown. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). This post may include affiliate links. Have a wonderful day! Bake the pie until the center is almost set, about 55-60 minutes give or take. Unfortunately Iâve only made the recipe as written. Pour pumpkin pie mixture into crust. Very good. Bake Pumpkin Pie Bars: Bake for 50 minutes to 1 hour at 350°F. We have a few lactose intolerant guests. Spray the pie pan on the bottom and sides up to the rim. Use a regular depth pie pan. Bravo Vonda for adapting with what you have! Stir in … brown sugar; 3 tbsp. 1/2 tsp. Your email address will not be published. How to Bake a Sweet Potato Perfectly Every Time, An Easy and Effective Method for How to Strip Cloth Diapers. I really haven’t worked with sugar free sweeteners to be able to advise on that type of substitution. Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. A small part of the center will be wobbly. … It will then settle as it cools. This is not the day to experiment, but if you know if anyone else has tried it, I’d sure like to know how it turned out! Since the pie has no crust, it literally melts pleasantly in your mouth. When a knife inserted into the middle of the pie comes out clean, itâs done EVEN if it looks a bit jiggly; it condenses as it cools. I never baked pie or custard before. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! STEP 1: Preheat the oven to 350 degrees. Allow the pie to cool completely before cutting and serving. Thank you for sharing this recipe! Subscribe to email updates to get your FREE recipe ebook!! Add remaining ingredients, beat on low to combine. This is easy enough to follow and I believe it will be even more delicious if I can follow each instruction exactly as this recipe calls for. Let me know how it goes! 5 Secrets to Make Every Meal a Breeze This naturally gluten-free crustless pumpkin pie is a cinch to make. With this ridiculously easy no crust pumpkin pie, there’s no crust to make, the pie is made in one bowl, and no need to drag out a mixer. Your email address will not be published. It’s like a flan so I don’t know what would happen to the texture or end result if the sugar is reduced. 1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if pie will be served in a bowl) 2 1/2 tsp pure vanilla extract. Pour in pie pan. Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. 1 1/2 tsp. Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. STEP 2: Beat eggs with a mixer. It not, bake another 5-10 minutes until the knife comes out clean. Do You Lack Total Clutter Control? Spray the pie pan on the bottom and sides up to the rim with no-stick cooking spray. Thank you for the help! Crustless Pumpkin Pie. This recipe is made with pumpkin puree that is sweetened and nutmeg is added. You add all the ingredients to one bowl at the same … non-fat or 2% fat Greek yogurt; Pumpkin Filling. To quickly warm them place them in a bowl of warm (not hot) water to cover the eggs. Crustless Pumpkin Pie delivers all the classic great taste of the traditional holiday pie without the flour or sugar. vanilla. Detailed printable recipe card at the end of the blog post. Spray a 9 Â½ inch pie pan with non-stick spray (bottom and sides to the rim). Learn my tips, recipes, and strategies for making mealtime easy. Bake at 350F for 55-60 minutes, or until the pie is golden and caramelized on the top and the center is still a bit jiggly. Hi Dawn. No-Crust Pumpkin Pie. Use whole nutmeg and grate them with a fine grater. In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Could you make these in a cupcake tin? Coating the sides up to the rim prevents sticking. I’m not even joking, this healthy pumpkin pie will be the best dang pumpkin pie … Can you substitute a sugar free sweetener for both the white sugar and brown sugar? Any liquid sweetener works: If using solid honey, make sure you warm it up on the stove to melt. By following the order of ingredients added that’s indicated in this recipe, you can make this no crust pumpkin pie pudding using only 1 bowl! If youâd like to try it in a deep dish pie pan knowing youâll have a few inches of space above the pie and you may need to adjust the cooking time Iâd try it! Test the pie toward the end of the baking for doneness. If you didn’t know that pumpkin pie is one of my very favorite pies, well now you do. Yield: 1 pie (8 servings) Ingredients; ½ cup all-purpose flour; 1 teaspoon baking powder; 15 ounces pumpkin puree (homemade or store-bought) 1 can (14 ounces) sweetened condensed milk; 2 tablespoons unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract 2½ teaspoons pumpkin pie spice ¼ teaspoon salt 2 large eggs, room temperature Instructions. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Without protection either from the pie crust protector or some tin foil, the pie crust will over bake. Learn my tips, recipes, and strategies for making mealtime easy. Serve with whipped cream. Add remaining ingredients and beat on low setting (to avoid splashing) until combined. 1 tsp. Here’s Why! Recipe for no-crust pumpkin pie. In fact, the best part of my pumpkin pie recipe is that you can eat it without guilt! All ingredients are mixed together and baked for about 1 hour to form a custard pie without a crust. Home Â» Recipes Â» Desserts (Baked) Â» Best Crustless Pumpkin Pie recipe, LAST UPDATED: May 22, 2020 â¢ FIRST PUBLISHED: November 12, 2019 By Toni Dash - 85 Comments. Next comes the filling: A creamy vegan pumpkin pudding that … Easy Gluten-Free. In a large mixing bowl, use a hand whisk, add in your three eggs, pumpkin puree, honey, milk, vanilla extract, cinnamon, ground ginger and cloves until mixed well together. Perfect for busy cooking holidays like Thanksgiving. Keep in mind there is no crust, so it’s just like eating the middle out of a pumpkin pie. I tried it yesterday and our crustless pie turned out yumms, and it was the perfect “birthday cake” for my husband. Do not overcook it or it will crack (but still taste delicious). My all time favorite pumpkin pie recipe. The perfect way to celebrate the holidays! So glad you liked it! Allow them to sit 5 minutes or until they are no longer cool to the touch. In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Gingersnap Crust. Allow the pie to fully cool before cutting and serving. Would you be able to recommend any substitutes for the evaporated milk? A matter of personal preference. Add mixture to Pre-made Crust: Pour mixture on top of the precooked almond crust. She has been developing easy to make, well-tested recipes since 2010. Iâm Toni. If planning to serve later, cool fully on a cooling rack before putting into the refrigerator. pumpkin pie spices. Maybe be made the day before serving. I think I put in a bit more milk and maybe we took it out a few mnutes sooner, so the custard was a bit soft, but we just loved it! Pumpkin Pie recipes are the signature of fall and Thanksgiving. Hi Toni, Happy Thanksgiving from Arlington, VA! Iâve only made this as written. Perfect to enjoy as a gluten free dessert or for those who struggle with making homemade pie crust from scratch. ), it’s low-carb and gluten-free and has no artificial sweeteners/sugar substitutes! Bake until the center appears … Did you know you can grate your own nutmeg too? I am going to make it as stated today in a pie plate, but I think it could be cool if each person could have their individual dessert ?. Travel. gluten-free pumpkin pie, no crust pumpkin pie, pumpkin custard pie. STEP 5: Allow to cool for 2 hours before slicing or placing in the refrigerator to chill. Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST ! A wonderful spin on traditional pumpkin pie. This easy pumpkin pie recipe takes less than 10 minutes to make and no … Gluten Free + Low Calorie + Paleo. And with no crust… Perfect for busy cooking holidays like Thank, Filed Under: Desserts (Baked), Thanksgiving Tagged With: custard pie, no crust pie, pumpkin pie, thanksgiving pie recipe. Don't confuse the two. The pumpkin pie will rise as it bakes as custard pies do. salt. Dark baking sheets become hotter and will cook faster. Make Pumpkin Pie Filling: To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. I’ve only made it as written. sugar feeds illness and suppresses the immune system, Gluten-Free Pumpkin Chocolate Chip Cookies, Gluten-Free Pumpkin Pie With Streusel Topping, Gluten-Free Pumpkin Cheesecake Swirl Brownies, How to Clean a Sponge Before it Takes YOU to the Cleaners, 7 Easy Decluttering Ideas to Avoid Feeling Overwhelmed Constantly. I baked it @300 F took around 70 minutes. Happy Thanksgiving Julie! If the knife comes out clean itâs done (it may still jiggle a little). If you try it please let me know how it works out! This Healthy Pumpkin Pie made with an addicting walnut date crust and topped with pumpkin custard is super easy to make and so delicious you won’t want to share! 1/3 cup sugar of choice or xylitol. Stripped away are the carby flavors of the crust leaving only the beautiful filling. This recipe got a big thumbâs up from my family and really couldnât be easier to make. The bulk of the Total Time is due to the 2 hours cooling time. I LOVE a really good, creamy pumpkin pie and I’m 100% sure that you don’t need a can of condensed milk to make it absolutely EPIC. Pour into pastry shell. Crustless Pumpkin Pie is made of the best part of pumpkin pie! Best Crustless Pumpkin Pie. It has a caramelized flavor from being cooked without a crust. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. All ingredients are mixed together and baked for about 1 hour to form a custard pie without a crust. As an Amazon Associate I earn from qualifying purchases. STEP 4: Pour mixture into the pie pan. Great recipe!! Place the prepared pie pan on a light colored (not black) baking sheet. Crustless Pumpkin Pie lets you enjoy the best part of this classic dessert without the fuss. The volume of the recipe fits a regular depth pie pan and the cooking time is based on that. I dislike futzing around with piecrusts, so this is what I’m baking today, and I’m looking forward to enjoying what (imo) is the best part of pumpkin pie! This year, I am trying to keep our holiday and winter treats guilt-free and one way I do that is by switching to the crustless (and “healthier”) version of America’s favorite winter pie. I have no choice but to use black baking sheet, 2 square glass container 2″height (the only ones I have at home). 1/2 tsp. cinnamon. I just made your pumpkin pie making easy. Directions. Ground nutmeg gives that familiar homey flavor to this easy pumpkin pie. Turn down oven to 350º F. 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