CRUSTLESS PUMPKIN PIE

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Crustless pumpkin pie is easy to make and so good.
Crustless Pumpkin Pie

This crustless pumpkin pie is a favorite of one of my grandsons.  He loves pumpkin but hates the crust.  I make this when he is coming to visit and he can make himself almost sick on this pie.  This pie keeps well refrigerated for several days.  I make this in a 10 inch deep dish pie plate.  I prefer ice cream on mine and I also love it with coffee for a treat or even for breakfast in the morning.  You might also like to check out our recipe for old-fashioned impossible pie.

Crustless pumpkin pie is easy to throw together if you don’t have a crust on hand or just don’t want to make one.

1 (15 ounce) can 100% pure pumpkin

1 (12 ounce) can evaporated milk

2 tablespoons melted butter

3/4 cup white granulated sugar

2 eggs

2 teaspoons vanilla extract

1/2 cup all-purpose flour

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Pinch salt

In a large mixing bowl combine pumpkin, evaporated milk, melted butter, sugar, eggs and vanilla extract.  Mix together with a mixer.  In a small bowl whisk together the flour, baking powder, cinnamon, ginger, cloves and salt.  Pour flour mixture into pumpkin mixture and mix with mixer to combine ingredients.  Pour into a 10 inch deep dish pie plate that has been sprayed with cooking oil.  I cook my pie placed on a baking sheet in case of spills in a preheated 425 degree oven for 15 minutes.  Turn heat down to 350 and cook for an addition 40 minutes.  Check center to see if done.  Remove from oven and let set for 30 minutes before cutting.  Serve plain or with ice cream or whipped cream on top.  Makes 1 crustless pumpkin pie.  Enjoy!

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Crustless Pumpkin Pie

This easy pie is always a hit!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Pie
Cuisine: American, southern
Keyword: Crustless Pumpkin Pie
Servings: 6 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 15 ounce can 100% pure pumpkin
  • 1 12 ounce can evaporated milk
  • 2 tablespoons melted butter
  • 3/4 cup white granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch salt

Instructions

  • In a large mixing bowl combine pumpkin, evaporated milk, melted butter, sugar, eggs and vanilla extract.  Mix together with a mixer.  In a small bowl whisk together the flour, baking powder, cinnamon, ginger, cloves and salt.  Pour flour mixture into pumpkin mixture and mix with mixer to combine ingredients.  Pour into a 10 inch deep dish pie plate that has been sprayed with cooking oil.
  • I cook my pie placed on a baking sheet in case of spills in a preheated 425 degree oven for 15 minutes.  Turn heat down to 350 and cook for an addition 40 minutes.  Check center to see if done.  Remove from oven and let set for 30 minutes before cutting.  Serve plain or with ice cream or whipped cream on top.

Don’t forget to pin crustless pumpkin pie.  Crustless Pumpkin Pie

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One Comment

  1. Linda Arzoumanian says:

    i am with your grandson on this. I make a deep dish pumpkin pie using my great, great aunts recipe but i have enough left over to make six custard cups of what I call pumpkin custard just for myself. I eat it anytime of night or day. Love it. I will try your recipe.

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