Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1-1/4 cups sugar; 3 tablespoons all-purpose flour; 3 large eggs; 2 cups canned pumpkin; 3/4 cup evaporated milk; 1-1/2 teaspoons vanilla extract; 1/4 teaspoon ground cinnamon, optional

Total Time Prep: 5 min. Bake: 50 min.

Yield 8 servings

Test Kitchen Approved

Crustless pumpkin pie is for the real pumpkin lovers (and anyone intimidated by pie crust). It’s smooth, creamy, and filled with all the things you love about pumpkin pie: Lots of pumpkin flavor, sugar and spice.

Ingredients

1-1/4 cups sugar
3 tablespoons all-purpose flour
3 large eggs
2 cups canned pumpkin
3/4 cup evaporated milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon, optional

Directions

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

1 piece: 212 calories, 3g fat (2g saturated fat), 77mg cholesterol, 53mg sodium, 41g carbohydrate (36g sugars, 2g fiber), 5g protein.

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. —Linda McClung, Robbinsville, North Carolina

Recipe Creator