Crustless Pumpkin Pie Recipe
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Crustless Pumpkin Pie

By: Linda McClung 
"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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (51)

2,269 Saves

Prep Time:
5 Min
Cook Time:
50 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

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

Directions

  1. In a mixing bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 20, 2007 by MariaOfColumbia   view full review
This recipe probably would have been fine as/is... but I ran it through a nutritional program...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 18, 2006 by Jaime   view full review
LOVED IT! Just Made It Just Ate It! I'm on weight watchers so I had to change a few things. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 29, 2008 by CHEFERICA   view full review
This was so soft and light like custard, and just the right touch of sweetness. I added a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 26, 2007 by ashy17   view full review
Wow! I actuall tried this recipe twice, just because I had more pumpkin and milk to use. It...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 8, 2008 by Evan   view full review
Very very good. The only suggestions I would have would be to use wheat flour, pumpkin pie...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 22, 2007 by Jayme   view full review
I brought this to Thanksgiving today. Thanks for such a great recipe. I was looking for...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 25, 2008 by robbie13808   view full review
Very good, but needs more spices. I halved the sugar and used brown sugar, used whole wheat...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 30, 2010 by MellissaR   view full review
WONDERFUL! I did modify this recipe based on other reviews: I used 1/4 cup of sugar 1/4 cup...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 24, 2006 by BeccaBee   view full review
I made this crustless pumpkin pie for Thanksgiving and was delighted with the results. The...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 12, 2007 by amelia.bedelia   view full review
I'm so glad i found this recipe! I hadn't even thought of a Crustles pumpkin pie. The crust...

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