🔕 🔔

My Basket ()

All questions

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

asked by Jennifer,Moore over 5 years ago
9 answers 3574 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 5 years ago

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.

Dcca139f 78d5 41a3 b57b 6d6c96424a1c  img 7818
added over 5 years ago

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...

5590ce29 aa2e 417c 94ba 2fbc61134171  174060 100000008404888 3554258 n
added over 5 years ago

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.

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added over 5 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Thank you so much. My husband will be so very happy!

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

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!

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

Sorry, forgot the link! http://blog.fatfreevegan...

E57c35c2 cde4 4d6f b6c4 4ed187500f76  2016 03 22 06 46 08
added over 5 years ago

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...

680c75e0 bf89 44f5 8f9d d559db5eea68  sullivan pumpkinbrulee1

8c5e3e9f 1b4a 49bc b261 442225295683  stringio
added over 5 years ago

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...

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.