I'm looking for a crustless pumpkin pie recipe. Can I just use a regular recipe without the crust?

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/2011/11/baked-pumpkin-and-sour-cream-puddings/#more-7941

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.com/2011/11/all-it-takes-is-quick-whisk-to.html

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!

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.

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.

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/

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.