Crustless Pumpkin Pie

Crustless Pumpkin Pie

This crustless pumpkin pie keeps the familiar custard filling and warm spices while skipping pastry. A small amount of flour gives each wedge enough structure to lift from the plate, but the result remains soft and creamy. Thorough chilling is essential for neat slices.

Equipment and timing

• 9-inch deep pie plate
• Large mixing bowl
• Whisk
• Fine-mesh sieve, optional
• Instant-read thermometer

Yield: 8 slices
Preparation: 15 minutes
Baking: 45 to 55 minutes
Oven: 350°F/175°C

Ingredients

• 1 can (15 ounces) pure pumpkin purée
• 2 large eggs
• 3/4 cup evaporated milk
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• Nonstick cooking spray or softened butter for the plate

Method

1. Heat the oven to 350°F/175°C. Grease the pie plate thoroughly, including the rim.
2. Whisk pumpkin, eggs, evaporated milk, both sugars, flour, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. For the silkiest texture, pour the mixture through a sieve into the prepared plate.
3. Bake 45 to 55 minutes. The outer two inches should look set while the center gives a gentle wobble when nudged. The middle should register at least 160°F/71°C; it will continue to firm as it cools.
4. Cool on a rack for 1 hour, then cover and refrigerate for at least 4 hours. Run a thin knife around the edge and cut with a clean knife, wiping between slices.

Doneness and troubleshooting

Use pure pumpkin, not canned pumpkin-pie filling, which already contains sweeteners and spices. Large bubbles in the batter can make holes in the baked custard, so whisk until combined without beating in excess air. A pie that cracks deeply or releases liquid was probably overbaked. Remove it while the center still moves as one soft area rather than appearing liquid.

A metal or ceramic pie plate heats more predictably than thick glass. If using glass, avoid moving it directly between extreme temperatures. If the top browns too quickly, loosely cover it with foil without touching the custard. The lack of crust makes the first slice delicate; a thin pie server and full chilling help.

Serving, substitutions, and storage

Serve cold or let slices stand for 15 minutes. Plain whipped cream, Greek yogurt, or toasted pecans make simple toppings. Whole milk can replace evaporated milk, though the filling will be slightly lighter. A cup-for-cup gluten-free flour blend may replace the flour; starch-free nut flour will not provide the same set.

Refrigerate within 2 hours of cooling and keep at 40°F/4°C or colder for up to 4 days. Keep the pie covered so it does not absorb odors. Freezing can make custard weep after thawing, so refrigeration is preferable.