Best No Crust Pumpkin Pie Recipes

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.

NO CRUST PUMPKIN PIE

Steps:

• Preheat oven to 375%.
• Grease or spray 10" fluted pie pan.
• In a large bowl, mix pumpkin, evaporated milk, milk, and eggs together.
• Stir in baking mix, pie spice, vanilla and salt.
• Continue stirring while gradually adding the sugars.
• When mix is blended, pour into pie pan.
• Bake in oven for 10 minute the reduce oven to 350%.
• Bake additional 35 minute til knife inserted in center comes clean.

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.