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Crustless Pumpkin Pie Recipe

Crustless Pumpkin Pie Recipe


October 7, 2023   14 Feedback

This crustless pumpkin pie recipe is really easy and you do not miss the crust!

Crustless Pumpkin Pie Recipe

I do a easy selfmade apple pie filling so it’s a little foolish that I didn’t consider making a crustless pumpkin pie. You might additionally name this dessert “Pumpkin Custard” however I don’t suppose that sounds as scrumptious as “pie”.

Pumpkin is creamy and low in energy by itself. I substituted for the evaporated milk that’s in most pumpkin pie recipes with unsweetened almond milk and it really works.

This recipe is as simple as pumpkin pie and it has the advantages of a scarcity of crust. Actually nice crust is principally butter or lard and flour. I’ve by no means been capable of give you a option to make a crust for fewer energy. It’s far simpler to only drop it.

It seems that you just don’t want the crust!

I prefer to make this recipe in ramekins as a result of that produces immediate portion management and they cook dinner quicker. Should you don’t have fancy ramekins you should utilize something that’s ceramic – like espresso cups.

These crustless pumpkin pies are finished when the middle is ready. You may inform once they aren’t completed as a result of the middle continues to be liquid. Maintain cooking and I promise they are going to harden up.

If you would like your crust (which I completely get), give my mini pumpkin pie recipe a attempt. I exploit mini puff pastry cups that you’ll find within the freezer part to make cute little pies.

These hold properly and I’ve been recognized to eat one for breakfast. I do like mine slightly warmed up so I toss it within the microwave.

What pumpkin desserts do you make?

Crustless Pumpkin Pie Recipe

4.9 from
7 opinions

Makes 6 servings in small ramekins or 6 slices in pie form

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1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon vanilla
3 eggs
1 cup unsweetened almond milk
1 15-ounce can pumpkin


Preheat oven to 375 F. Spray a 9-inch pie dish or a number of ramekins with cooking spray. Add 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to a big mixing bowl. Combine till mixed and blend in 1/2 teaspoon vanilla, 3 eggs, 1 cup almond milk, and pumpkin.

Pour into ready dishes and bake for 25-Half-hour if utilizing small ramekins or 40-45 minutes if utilizing pie plate till the custard is ready. The middle shouldn’t be liquid however agency. Retailer in fridge for every week or get pleasure from after it cools for 20 minues.

Vitamin Info

For 1 serving = 112 energy, 3.1 g fats, 0.9 g saturated fats, 18.6 g carbohydrates, 14.3 g sugar, 14.3 g protein, 3.5 g fiber, 165 mg sodium, 4 Inexperienced, 3 Blue, 3 Purple

Factors values are calculated by Snack Lady and are offered for data solely. See all Snack Lady Recipes

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