Perfect Crustless Pumpkin Pie • Recipe for Perfection (2024)

November 13, 2016 By Katie Moseman 24 Comments

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Compensation for this crustless pumpkin pie post was provided by Gallo Family Vineyards via Sunday Supper, LLC. This post contains affiliate shopping links that help support this site.

Crustless Pumpkin Pie

Welcome to the official start of my holiday season! Today I’m joining with Sunday Supper and Gallo Family Vineyards to bring you one of my newly developed recipes just in time for your holiday table: Crustless Pumpkin Pie.

This crustless pumpkin pie uses a 9 inch springform pan. If you don’t have one already, I highly recommend this KitchenAid 9 inch springform pan (it’s the one that I use).

Speaking of desserts, during the holiday season I become possessed by the urge to bake. When the mood strikes, I might bake the same type of dessert over and over, testing different ingredients, methods of combination, baking temperatures, and baking vessels. This crustless pumpkin pie is the product of one of those experimental sprees.

Originally, I started out with a spare can of pumpkin leftover from my whole wheat pumpkin muffins. Lacking evaporated milk, I tested the classic pumpkin pie recipe on the back of the pumpkin can using a combination of milk and half-and-half. The texture was not ideal, so I bought a can of evaporated milk and read about how to produce the ideal texture in baked custard. (Pumpkin pie is simply a custard with a lot of pumpkin in it.)

I learned that there are several factors to making a successful custard. First, you must not overcook it. My original recipe baked at 350 F, which is a bit high and can cause the egg proteins in the custard mixture to firm up too much. I dialed the baking temperature back to 300 F to solve this problem.

I also discovered that too few egg yolks can prevent emulsification, which helps with creating that smooth texture you want in pumpkin pie. So, I added an egg yolk to the two whole eggs called for in the first recipe.

Finally, I found that custard has an exact temperature at which it should be removed from the oven: 175 F. I laidout my handy instant read thermometer next to my oven mitt so that I’d be ready when the time came.

Since I find pie crust making to be tedious (and the quantity of butter involved to lack the appropriate payoff in flavor) I left off the crust completely and poured the custard mixture for the crustless pumpkin pie directly into a springformpan. This has several distinct advantages. It saves abouta thousand calories, and it saves a lot of time. How do you beat that?

5 from 3 votes

Crustless Pumpkin Pie with Orange Scented Whipped Cream

Crustless pumpkin pie has all the deliciousness of traditional pumpkin pie, but with only half the work! Serve with a dollop of citrus whipped cream.

CourseDessert

CuisineAmerican

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 227 kcal

Author Katie Moseman

Ingredients

For the Pie

3/4cupgranulated sugar
1teaspoonpumpkin pie spice
1/2teaspoonsea salt
2large eggs
1large egg yolk
15ouncescanned pureed pumpkin
12ouncesevaporated milk

For the Orange Scented Whipped Cream

Zest of one orangeuse the finest grater you have
1/2cupheavy whipping cream
1tablespoonpowdered sugar

Instructions

For the Pie

Preheat the oven to 400 F. Mix the sugar, pumpkin pie spice, and salt together in a small bowl. In a large mixing bowl, beat the eggs and yolk lightly. Add the sugar mixture to the beaten eggs and whisk together.
Whisk in the pumpkin. Gradually whisk in the evaporated milk. Pour into a 9 inch springform pan.
Bake for 15 minutes at 400 F, then reduce heat to 300 F and continue baking for 30 to 45 minutes, or until an instant read thermometer reads 175 F when inserted in the middle of the pie. When finished cooking, the center will jiggle slightly but will not slosh.
Remove the pie from the oven and let cool for 90 minutes. Place in the refrigerator to cool completely.

For the Orange Scented Whipped Cream

Place the zest and whipping cream together in a mixing bowl. Stir together, then cover the bowl and let sit in the refrigerator for an hour or more.
Strain the cream through a fine mesh strainer to remove the zest. Whip the cream with a whisk until soft peaks form, then add the powdered sugar and whip a little more. Garnish slices of pie with the whipped cream and serve immediately.