Crustless Pumpkin Pie Made With Applesauce Recipes

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

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 MADE WITH APPLESAUCE

Steps:

• Directions
• 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 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.
• 9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
• 10-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 minutes
• 11 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-oz. 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

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.

PUMPKIN APPLESAUCE PIE

Steps:

• Invert the pastry over a 9-inch deep dish pie pan, center it & gently tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge.
• Place the pie shell in the freezer for at least 30 minutes.
• When ready to prebake it, preheat the oven to 400 degrees F.
• Tear off a sheet of aluminum foil at least 15 inches long, carefully press it into the pastry until it fits like a second skin, & then arrange the excess foil on either side so that it points out like a pair of wings ~ Bunching it up underneath will deflect the heat, which you don't want to do! Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug against the pan.
• Bake the shell on the center rack for 20 minutes, then remove it from the oven, & with hands protected, grasp the foil on either side & slowly lift the beans out of the shell.
• Use a fork to poke the bottom of the pastry 4 or 6 times, twisting the fork slightly to enlarge the holes, so that steam can escape & help prevent the pastry from puffing up.
• Put the pie shell back in the oven & bake for another 7 to 8 minutes, then let it cool on a wire rack for at least 15 minutes, while making the filling. Turn the oven down to 350 degrees F.
• In a medium-size bowl, whisk the eggs until foamy & blended, then whisk in the maple syrup & vanilla. Set aside.
• In a small mixing bowl, combine brown sugar, flour, salt & spices, then whisk this into the egg mixture.
• Whisk in the applesauce & pumpkin, blending until smooth, then ladle the filling into the partially baked crust.
• Place the pie on the center oven rack & bake 50 to 55 minutes. To check the pie for doneness, give the pan a quick little shake ~ The filling should not waver but should appear set in the middle. The sides might have puffed & have a flat finish while the center will be more glossy, indicating that the pie is ready to be taken from the oven & set on a wire rack to cool. Although it is very good warm, the apple flavor is more pronounced when the pie is cold.
• If served cold, refrigerate the pie loosely covered with a sheet of waxed paper.

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.