Some pie eaters are all about the crust, but others live for the flavorful fillings. If you’re among the latter camp — or if you just want to lighten up your pie after a heavy Thanksgiving meal — this crustless pumpkin pie is the recipe for you.
Photos via CakeSpy
No crust? How does it work?
For this pie, you’ll take a fairly traditional pumpkin pie mixture and add a little flour and baking powder.
These small additions help form a natural crusty edge on your baked custard, making it sturdy enough to stay upright on the edges and easy to cut and serve. A crustless pumpkin pie makes for an elegant dessert that’s a little bit healthier than the average butter-crusted dessert.
Crustless pumpkin pie recipe
Makes 1 pie (8 servings)
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 15 ounces pumpkin puree (homemade or store-bought)
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 large eggs, room temperature
Preheat your oven to 350 F. Generously grease either a pie plate or a 9″ springform pan (see recipe note).
In a small bowl, sift together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, sweetened condensed milk, melted butter, vanilla extract, pumpkin pie spice and salt. Mix on medium speed until the mixture is really creamy and looks combined (no lumps of pumpkin please!).
Add the eggs, and beat on low speed until fully incorporated.
Add the flour mixture and mix on low speed only until incorporated and the mixture is smooth. Scrape the sides of the bowl with a rubber spatula if needed.
Pour the mixture into your prepared pan. Bake for 35-50 minutes, rotating the pan at about the 20 minute mark.
The baking time is a large range because I’ve found that different types of sweetened condensed milk bake up at different speeds. You’ll know that your pie is done when it has a matte finish, set edges and just a little jiggle in the middle. The pie will continue to briefly bake after removing it from the oven, so don’t worry about that jiggle.
Remove the pie from the oven, and let cool on a wire rack until it reaches room temperature. It’s important to wait for it to cool before putting it in the refrigerator to discourage “sweating” or condensation. Place in the refrigerator until ready to serve.
Serve in wedges, as you would a traditional pumpkin pie, preferably with some whipped cream on top.
Yes, this recipe does call for all-purpose flour, which helps to thicken the “crust” that naturally forms during baking. If you’re looking for a gluten-free variety, try substituting an all-purpose gluten-free flour.
This recipe can be made in a traditional pie plate, but personally, I prefer baking it in a springform pan. For one thing, this really allows you to enjoy the pretty crust-free edges of the pie. For another, I find that it makes serving easier, as it is easier to scoop under the dessert with a spatula and make sure the bottom of the crustless pie doesn’t stick.