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Skip the finicky pie crust and save a few calories by making a Crustless Pumpkin Pie this year! It might be a little “lighter” but it’s packed with flavor and the smooth pumpkin you’re wanting!
When I think about Thanksgiving at my grandma’s house, her pumpkin pie is always a must for me. I mean, I’m not even sure we can be friends if you don’t love pumpkin pie! Ok, of course I’m kidding, but seriously, I just LOVE pumpkin pie!
But my kids would prefer the pie without the crust…and though I do love the crust, I’ll make it crustless for them on occasion! It’s certainly healthier without the crust and doesn’t affect the flavor. Add a dollop of whipped cream on top and it’ll certainly rival the original!
Ingredients Needed
- Pumpkin – NOT Pumpkin Pie Mix….just the plain ‘ol pumpkin puree!
- Evaporated Milk – This comes in a can in the baking aisle.
- Brown Sugar – Light or Dark will work great.
- White Sugar
- Cornstarch
- Eggs – I always use “large” eggs.
- Pumpkin Pie Spice – You can use store-bought pumpkin pie spice or make your own!
- Salt
- Vanilla Extract
How to Make A Crustless Pumpkin Pie
A regular pumpkin pie is SO easy to make, so removing the crust makes it just that much easier! This recipe is truly as simple as dump everything into a bowl, whisk it until smooth, and bake it in a greased pie plate! Easy peasy!
Is Crustless Pumpkin Pie Healthy?
Well, I suppose it depends what you classify as “healthy.” It’s certainly a lighter version than a classic pumpkin pie with crust. And it’s got lots of pumpkin (a veggie!) in the mixture, so bonus points for all that Vitamin A you’re getting!
If you’re concerned about your sugar intake, you can cut down on the sugar by swapping the white sugar out for Stevia (or other sugar replacer). Lastly, you can certainly skip the whipped cream topping or opt for a “light” whipped topping if you wish to do so!
Other Yummy Pumpkin Recipes
Pumpkin Crisp – It’ll take about 1 bite of this goodness to realize Pumpkin Crisp is your new favorite fall dessert! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!
Pumpkin Churro Mini Muffins – These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”
Pumpkin Streusel Pie – Flavorful streusel topping makes an ordinary pumpkin pie super extraordinary!! Add a dollop of whipped cream and you’ll be in pumpkin heaven!
Pumpkin Coffee Cake – Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off! It’s the quintessential start to a crisp fall day with a cup of hot coffee!
Pumpkin Bars with Browned Butter Frosting – These pumpkin bars are far from ordinary!! With a moist pumpkin bar base and a creamy browned butter frosting, you’ll FALL in love with these in no time!
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Crustless Pumpkin Pie
Ingredients
- 1 15-ounce can pumpkin
- 1 cup evaporated milk
- 1/4 cup brown sugar
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon cornstarch
- 2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9-inch pie plate.
- Add all ingredients into a large bowl and whisk until well-combined.1 15-ounce can pumpkin, 1 cup evaporated milk, 1/4 cup brown sugar, 1/2 cup sugar, 3 eggs, 1 tablespoon cornstarch, 2 teaspoon pumpkin pie spice, 1/8 teaspoon salt, 1 teaspoon vanilla extract
- Pour into the prepared pie plate.
- Bake for 40 minutes, or until the center is set.
- Let cool then refrigerate until ready to enjoy. Serve with whipped topping, if desired.
Loved this because I am not a fan of pie crust!
Glad you enjoyed it, Margie!! 🙂