Best 6 Self Crust Pumpkin Pie Recipes
Indulge in the classic flavors of fall with our delectable Self-Crust Pumpkin Pie. This traditional dessert combines a flaky, buttery crust with a velvety pumpkin filling, offering a perfect balance of flavors and textures. But what sets this recipe apart is the innovative self-crust technique, eliminating the need for a separate crust preparation.
In this comprehensive guide, we'll walk you through every step of creating this iconic pie, from preparing the self-crust to crafting the luscious pumpkin filling. Discover the secrets to achieving a perfectly golden crust, a creamy and flavorful filling, and expert tips for a picture-perfect presentation.
Along with the classic Self-Crust Pumpkin Pie recipe, we've included variations to cater to different tastes and preferences. Explore our Gluten-Free Self-Crust Pumpkin Pie for those with dietary restrictions, our Mini Self-Crust Pumpkin Pies for individual servings, and our Pumpkin Pie Bites for a delightful party appetizer.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards pumpkin pie perfection. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.
IMPOSSIBLE PUMPKIN PIE
This is my mom's recipe that makes its own crust. It's very easy and extremely good!
Provided by Betsy
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
- Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g
HOME
Steps:
- Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
- Spray with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.
- Prepare filling as directed on 15-ounce or 29-ounce can of LIBBY'S® 100% Pure Pumpkin. Pour into pan or dish.
- Bake as directed below or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
- LIBBY'S® 100% Pure Pumpkin 15-ounce can recipe (Makes 8 servings)9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes 8-inch-round cake pan: 350º F; bake for 45 to 50 minutes 9-inch-round cake pan: 350° F; bake for 35 to 40 minutes 8-inch-square baking pan: 350º F; bake for 45 to 50 minutes 8-inch-square glass baking dish: 325º F; 55 to 60 minutes 9-inch-square baking pan: 350º F; bake for 35 to 40 minutes11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes 13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes 13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes
- LIBBY'S® 100% Pure Pumpkin 29-ounce can recipe (Makes 16 servings)13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes 13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes
NO-CRUST PUMPKIN PIE
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 211 calories, Fat 4g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 49mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
SELF-CRUSTING PUMPKIN PIE
A lower carb version of the holiday staple.
Provided by Mikekey * @Mikekey
Categories Pies
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Coat a 9-inch pie pan with nonstick cooking spray.
- Mix all ingredients except water together in a large bowl.
- Gradually stir in water until well mixed.
- Pour batter into pan.
- Bake 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
- Cool on wire rack.
- Refrigerate leftovers.
IMPOSSIBLE PUMPKIN PIE II
This is one of the 'impossibles' that we all love. A pumpkin pie that makes its own crust!
Provided by Roberta J
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan.
- Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 31.5 g, Cholesterol 56 mg, Fat 9.2 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 309.7 mg, Sugar 24.6 g
SELF-CRUST PUMPKIN PIE
This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.
Provided by Sages Mom
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except water together in a large bowl.
- Gradually stir in water until well mixed.
- Spray a 9-inch pan with cooking spray.
- Pour batter into pan.
- Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
- **Keep pie chilled after cooking.
Tips:
- For a flaky crust, use cold butter and work it into the flour until it resembles coarse crumbs. Avoid overworking the dough, as this will make it tough.
- If you don't have time to make your own crust, you can use a store-bought pie crust. Just be sure to thaw it according to the package directions before filling it.
- To prevent the crust from getting soggy, pre-bake it for 10-15 minutes before filling it. This will help to create a barrier between the crust and the filling.
- When filling the pie, don't overfill it. Leave about 1/2 inch of space around the edge of the crust so that the filling doesn't bubble over.
- To prevent the filling from cracking, let the pie cool completely before cutting it.
Conclusion:
Pumpkin pie is a classic fall dessert that is easy to make and always a crowd-pleaser. With a flaky crust and a creamy, flavorful filling, pumpkin pie is the perfect way to end a Thanksgiving or Christmas meal. So next time you're looking for a delicious and festive dessert, give pumpkin pie a try.
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