Best 2 Custard Pumpkin Pie Crustless Recipes

Indulge in the delectable symphony of flavors with our collection of custard pumpkin pie recipes. These crustless variations offer a delightful twist to the classic pumpkin pie, catering to various dietary preferences and taste sensations. From the creamy richness of the classic custard pumpkin pie to the tantalizing nuttiness of the pecan praline pumpkin pie, each recipe promises an explosion of flavors in every bite. Gluten-free enthusiasts will delight in the almond flour-based crustless pumpkin pie, while vegans can savor the plant-based goodness of the vegan pumpkin pie. For those seeking a touch of autumnal spice, the pumpkin pie with gingersnap crust is an absolute must-try. Embark on a culinary adventure with our diverse selection of custard pumpkin pie recipes, ensuring an unforgettable and delectable experience for every palate.

Here are our top 2 tried and tested 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:

For a smoother custard filling, use an immersion blender to blend the eggs, sugar, salt, pumpkin, and spices until well combined.
If you don't have an immersion blender, you can whisk the ingredients together in a bowl until well combined. Just be sure to whisk vigorously so that no lumps form.
Pour the custard filling into the prepared pie crust and bake at 350 degrees Fahrenheit for 45-50 minutes, or until the filling is set.
Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to develop.
Serve the pie with whipped cream, ice cream, or your favorite pie topping.

Conclusion:

This crustless custard pumpkin pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy custard filling is perfectly complemented by the sweet and flavorful pumpkin puree. Whether you're serving it for a holiday gathering or a casual weeknight dessert, this pie is sure to be a hit.