Crustless Pumpkin Pie. For some pumpkin pie lovers, the most important part of the pie is the creamy, pumpkin filling. Try this crustless version of Libby's Famous Pumpkin Pie, without the crust, and enjoy more of what you love about this pumpkin holiday tradition. See LIBBY'S® Famous Pumpkin Pie recipe on this site for filling ingredients and mixing directions.
You can cook Crustless Pumpkin Pie using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Crustless Pumpkin Pie
- Prepare 1 can (16 oz) of Pumpkin.
- You need 1 can (12 oz) of Evaporated Milk.
- Prepare 2 tablespoons of Butter.
- You need 3/4 cup of Sugar.
- You need 1/2 cup of Biscuit Mix (like Bisquick).
- It’s 2 1/2 teaspoons of Pumpkin Pie Spice.
- You need 2 teaspoons of Vanilla.
For those that can't have gluten or think the pie crust is just a vessel to get the best part of the pie, this pumpkin pie is for you. Made without the crust, this pie takes less than half the time. Making a pumpkin pie without a crust is much easier than making one with a crust. By simply removing the pastry from the equation, the pumpkin pie filling bakes on its own and sets into a sliceable dessert.
Crustless Pumpkin Pie instructions
Beat all ingredients with an electric mixer until smooth..
Pour into a lightly greased pie pan..
Bake at 350 degrees Fahrenheit for 1 hour. Or at least until the center is thoroughly cooked..
A piece of this confection is more like a slice of smooth pumpkin custard—topped with whipped cream and some freshly grated nutmeg. Crustless pumpkin pie is perfect for those that have certain food allergies, or just simply love the best part of the pie (the filling, of course). A crustless pumpkin pie makes the perfect Thanksgiving dessert, or a "just because it's fall" treat. We are all trying to eat healthier, right? You'll know the pie is done when it's set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
