Crustless Pumpkin Pie

Crustless Pumpkin Pie

"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."
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Ingredients

55 m servings
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Original recipe yields 6 servings

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Directions

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  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.

Reviews

52
  1. 70 Ratings

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Most helpful positive review

This recipe probably would have been fine as/is... but I ran it through a nutritional program and the carbs were too high for my diabetic husband. Sooooo.... I cut the sugar in half and took ou...

Most helpful critical review

You can follow directions/ingredients on the back of libby's pumpkin and bake in water bath..tastes exactly same as wonderful reg pumpkin pie with no crust:)..i did however only add 3/4C evap mi...

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This recipe probably would have been fine as/is... but I ran it through a nutritional program and the carbs were too high for my diabetic husband. Sooooo.... I cut the sugar in half and took ou...

LOVED IT! Just Made It Just Ate It! I'm on weight watchers so I had to change a few things. I used 2/3 cups of splenda, wheat flour, and fat free evaporated milk and it taste GREAT! No Crust i...

This was so soft and light like custard, and just the right touch of sweetness. I added a topping halfway through cooking time: 1/4 cup of oatmeal, 1/4 of brown sugar,and 1 tablespoon softened b...

Wow! I actuall tried this recipe twice, just because I had more pumpkin and milk to use. It was amazing. To the second pie, I added more spices (like cloves, nutmeg, and cinnamon) and more pumpk...

Very very good. The only suggestions I would have would be to use wheat flour, pumpkin pie spice, and vary between brown and white sugar. This gives it a flavor which tastes much more like Fall ...

I brought this to Thanksgiving today. Thanks for such a great recipe. I was looking for something that my mother-in-law, who has celiacs, can eat. When I read that another reviewer took out the ...

Very good, but needs more spices. I halved the sugar and used brown sugar, used whole wheat flour and fat free evaporated milk. I added nutmeg and cloves. Next time I will at least double the...

WONDERFUL! I did modify this recipe based on other reviews: I used 1/4 cup of sugar 1/4 cup brown sugar 3 eggs 1 can Libby's Pumpkin Puree (so, only 15oz) 3/4 cup evaporated milk 1 1/2 tsp van...

I made this crustless pumpkin pie for Thanksgiving and was delighted with the results. The taste and texture were both exactly what I was hoping for, nd I will definitely make it again. It's a...

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