Best 2 Crustless Pumpkin Pie Custard Recipes

Indulge in the delectable symphony of flavors that is Crustless Pumpkin Pie Custard, a culinary masterpiece that captures the essence of fall in every bite. This classic dessert, often gracing the tables during Thanksgiving feasts, embodies the spirit of simplicity and elegance. While its name suggests the absence of a traditional crust, this pie more than compensates with a velvety smooth custard filling bursting with the rich, warm flavors of pumpkin, cinnamon, nutmeg, and ginger. The absence of a crust allows the custard to take center stage, delivering an unadulterated delight that will tantalize your taste buds and leave you craving for more. This article presents a collection of carefully curated recipes that cater to various dietary preferences and skill levels, ensuring that everyone can experience the magic of Crustless Pumpkin Pie Custard. From gluten-free to vegan variations, these recipes offer a delightful array of options to suit your needs and preferences. Embark on a culinary journey with us as we explore the secrets behind this timeless dessert, promising an unforgettable taste experience that will leave you utterly captivated.

Let's cook with our recipes!

CRUSTLESS PUMPKIN PIE CUSTARD

Crustless Pumpkin Pie Custard image

Make and share this Crustless Pumpkin Pie Custard recipe from Food.com.

Provided by Karen in KS

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
1/2 cup sugar
1 1/2 cups skim milk
1 (15 ounce) can pumpkin
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg

Steps:

Beat eggs and mix in bowl with remaining ingredients.
Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.

CUSTARD PUMPKIN PIE - CRUSTLESS

Custard Pumpkin Pie - crustless image

My family lovess this crustless pie..so easy and delicious! Note: this can be poured into a casserole dish too.

Provided by Pat Duran

Categories Puddings

Time 1h10m

Number Of Ingredients 8

Ingredients

1/2 c brown sugar, not packed
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp pumpkin pie spices
2 large eggs
15 oz can 100% solid pumpkin
12 oz evaporated milk ,like carnation

Steps:

1. Spray an 8 or 9-inch pie plate with non-stick butter spray;set aside. Preheat oven to 425^.
2. In your large mixer bowl add the brown sugar, salt.cinnamon, cloves and pumpkin pie spices and eggs. Beat well until well blended.
3. Add the pumpkin until well mixed. Slowly pour milk into pumpkin mixture;until well blended. Pour into prepared pie plate; put a ring of chopped pecans around the outside edge of the filling. Place in oven and bake for 15 minutes.
4. Turn oven temperature down to 350^ and bake for 45 more minutes or until silver knife inserted in the center comes out clean. Cool on wire rack. Serve with whipped cream topping. Store uneaten pie in refrigerator

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then pureeing it in a food processor, or you can buy canned pumpkin puree.
Don't overmix the batter. Overmixing will make the custard tough.
Bake the pie in a water bath. This will help prevent the custard from cracking.
Let the pie cool completely before serving. This will allow the custard to set properly.
Serve the pie with whipped cream or ice cream.

Conclusion:

This crustless pumpkin pie custard is a delicious and easy-to-make dessert that is perfect for fall gatherings. With its creamy, pumpkin-flavored custard and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to serve, give this crustless pumpkin pie custard a try.