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Merrill is a co-founder of food52.
You should be able to use pretty much any filling recipe and just omit the crust. Whatever recipe you choose, I'd cook it in a water bath, which will keep it from drying out in the oven.
Hi Jennifer -- My go-to pumpkin pie recipe is from the King Arthur cookbook, and because the recipe makes a bit more filling than a 9" pie shell will hold, I often pour the rest into a ramekin and bake it at the same time. So essentially it's the pumpkin pie without the crust. I'm assuming you'd be okay if you wanted to put the filling into a pie plate instead of individual ramekins. If you like the ramekin idea, then check out the latest post on Smitten Kitchen! http://smittenkitchen.com...
Pumpkin Flan is very much like crustless pumpkin pie. It's easy and pretty quick--and the flan is also baked in a water bath.
I have a recipe for one, my former mother-in-law gave it to me. I do not know where she got it. It's very simple, not dry at all.
3/4 cup sugar
1/4 cup Bisquick
2 tablespoons butter
1 can evaporated milk
2 large eggs
1 16 oz. can pumpkin
2 tsp. vanilla
2.5 tsp. cinnamon
Combine everything with a hand mixer until smooth. Preheat the oven to 350. Grease a pie plate. Pour in batter. Cook for 50 minutes or until the toothpick comes out clean.
Thank you so much. My husband will be so very happy!
I'm going to try this one for our Thanksgiving -- good if you want to keep the idea of a crust without making one, good if anyone is looking for gluten-free, low-cal, vegan -- we're hoping we love it!
Sorry, forgot the link! <a href="http://blog.fatfreevegan.com/2006/10/and-answer-is.html" target="_blank">http://blog.fatfreevegan.com/2006/10/and-answer-is.html</a>
Another route -- Pumpkin Creme Brulee
(recipe a la Bittman with room for creativity) Pumpkin puree, mascarpone, brown sugar, cinnamon, ginger, allspice, salt. Broil in ramekins and you've got some seriously creamy pumpkin glory. http://alainasullivan.blogspot...
My mom has always baked her pumpkin pie (with homemade crust) from the recipe on Libby's pumpkin pack and has always baked a ramekin of extra batter that didn't fit into the pie pan with great results. Over the years, I have take to substitute coconut milk for the evaporated milk in the recipe and have baked it in ramekins in a water bath as many here have suggested. Having said all that, Smitten Kitchen's baked pumpkin and sour cream pudding looks fantastic. Here's the link: http://smittenkitchen.com...
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