Crustless Pumpkin Pie Recipes

BASIC CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
• Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover with foil and chill for at least 2 hours or up to 24 hours before serving.
• To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.
• Cranberry-Orange Almond Crunch: In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)
• Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.
• Maple-Apple Pecan Crunch: Core, quarter and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.

CREAMY KETO PUMPKIN PIE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
• In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.
• Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
• Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. In my oven, this takes about 40-45 minutes.
• Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours before slicing and serving.
• When ready to slice the keto crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it and especially when you lift the slices up from the pan.

CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
• Combine sweetener and almond flour in a large bowl; beat in eggs until well mixed. Stir in pumpkin, half-and-half, vanilla extract, and pumpkin pie spice until smooth. Pour pumpkin mixture into prepared pie dish.
• Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water.
• Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.

CRUSTLESS PUMPKIN PIE

Steps:

• In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.

CRUSTLESS PUMPKIN PIE RECIPE

Steps:

• Preheat oven to 425 degrees F
• Whisk all ingredients together in a mixing bowl.
• Pour into a oiled 8x8 pan or pie pan if you'd like.
• Bake for 15 minutes then reduce heat to 350 degrees F. Continue baking for another 35-40 minutes, or until pie is set and cooked through. Knife should come out clean at the center.

EASY HEALTHY CRUSTLESS PUMPKIN PIE RECIPE

Steps:

• Serve with ice cream and whipped topping (optional)

HOME

Steps:

• Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
• Spray with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.
• Prepare filling as directed on 15-ounce or 29-ounce can of LIBBY'S® 100% Pure Pumpkin. Pour into pan or dish.
• Bake as directed below or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours. Serve immediately or refrigerate.
• LIBBY'S® 100% Pure Pumpkin 15-ounce can recipe (Makes 8 servings)9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes 8-inch-round cake pan: 350º F; bake for 45 to 50 minutes 9-inch-round cake pan: 350° F; bake for 35 to 40 minutes 8-inch-square baking pan: 350º F; bake for 45 to 50 minutes 8-inch-square glass baking dish: 325º F; 55 to 60 minutes 9-inch-square baking pan: 350º F; bake for 35 to 40 minutes11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes 13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes 13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes
• LIBBY'S® 100% Pure Pumpkin 29-ounce can recipe (Makes 16 servings)13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes 13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes

CRUSTLESS PUMPKIN PIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
• Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
• Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
• If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
• Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
• Bake for 45 minutes to one hour, testing for doneness with a toothpick.
• Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.

CRUSTLESS PUMPKIN PIE (LOW-CALORIE)

Steps:

• Combine all ingredients and beat until smooth.
• Pour into 9-inch pie pan sprayed with cooking spray.
• Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
• Pie is done when knife inserted into center comes out clean.

SKINNY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
• Beat the eggs with a mixer (hand held or stand mixer with whisk attachment). Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
• Add remaining ingredients: granulated sugar, brown sugar, cinnamon, nutmeg pumpkin puree, salt and fat-free evaporated milk. Beat on low setting (to avoid splashing) until combined.
• Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan.
• Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it's done (it may still jiggle a little). If the knife is not clean, bake another 5-10 minutes until the knife comes out clean. Do not over bake!Note: the pie will firm up when removed from the oven so if it still moves a bit don't worry.
• Allow to cool on a wire rack for 2 hours before cutting or chilling in the refrigerator. May be be made the day before serving.

EASY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.