How to Make Pumpkin Pie Without a Crust

Overview

There is no reason to give up eating pumpkin pie if you are trying to cut fat and calories in your diet. Make a crustless pumpkin this holiday season and enjoy the creamy pumpkin part of the pie without the high-in-fat butter crust. This pie also works well for people who do not like to eat pie crust. Lower the fat and calories even more by substituting skim milk and egg whites for the evaporated milk and whole eggs.

Step 1

Preheat oven to 325 degrees F. Spray a 9-inch glass pie pan with cooking spray and set aside.

Step 2

Combine flour and sugar in a large mixing bowl. Add eggs and mix well to combine all ingredients. Stir in the pureed pumpkin, milk, cinnamon and vanilla and mix well with a hand mixer or whisk to combine all ingredients.

Step 3

Pour the pumpkin mixture into the greased pie pan. Set the pie pan onto a 1-inch high baking pan and add 1/2 inch hot water to prevent the bottom of the pie from over cooking.

Step 4

Bake the pumpkin pie for 55 to 60 minutes or until the center of the pie is fully cooked. Insert a knife into the center of the pie and remove. If the knife comes out clean, then the pie is done cooking.

Step 5

Cool the pie for one to two hours prior to serving. Serve the pie immediately after cooling or refrigerate to keep fresh.

Things You'll Need

  • Oven
  • 9-inch glass pie pan
  • Cooking spray
  • 3 tbsp. flour
  • 1-1/4 cups white sugar
  • 3 eggs
  • 2 cans (15 oz. each) of pumpkin
  • 3/4 cup evaporated milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

References

  • Betty Crocker: Crustless Pumpkin Pie
  • Taste of Home Magazine: Crustless Pumpkin Pie
  • Very Best Baking: Crustless Libby’s Famous Pumpkin Pie
Keywords: crustless pumpkin pie, lowfat pumpkin pie, make pumpkin pie

About this Author

Jennifer Loucks has over 10 years of experience as a former technical writer for a software development company in Wisconsin. Her writing experience includes creating software documentation and help documents for clients and staff along with training curriculum. Loucks holds a Bachelor of Science major from the University of Wisconsin - River Falls specializing in animal science and business.