Crustless Pumpkin Pie

Crustless Pumpkin Pie

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Pumpkin pie is commonly made for holidays, but I like pumpkin pie any time of the year. I make this recipe a lot, and certain family members in my house really enjoy it because there is no crust. I actually think crust is the best part of a pie, but let’s be honest, making a decent pie crust takes time. So when we’re in the mood for a treat, this crustless pumpkin pie saves me time and also manages to make those heathen crust haters happy.

Ingredients for Crustless Pumpkin Pie

2 cups pureed pumpkin/squash (or 1 – 15 oz. can store bought pumpkin)

8 oz cream cheese, softened

1 or 2 tsp vanilla

1/2 cup sugar

2 tsp pumpkin pie spice **make your own batch of pumpkin pie spice by mixing 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves, and 1/2 tsp ground nutmeg… then measure for this pie recipe from that!**

3 eggs

3/4 cup flour (I have used all purpose or almond flour with great results.)

1 tsp baking powder

1/4 tsp salt

1 Tbsp. butter, melted

How to make Crustless Pumpkin Pie

Preheat your oven to 350. Grease a 10″ pie plate. (I like to use lard. We render our own.)

In a large bowl, combine the cream cheese and pumpkin. Mix until they are well-blended. Add the sugar, vanilla, and pumpkin pie spice. Mix. Add the three eggs, mix again until well combined.

In a separate smaller bowl, place flour, baking powder, salt, and melted butter. Mix with a fork until powdered ingredients are well combined and melted butter starts to make lumps in the mixture.

Add the dry ingredients in the smaller bowl to the large bowl. Mix until well combined.

Pour the batter into the greased pie plate. Bake pie at 350 for 45-50 minutes. Check for doneness by lightly touching the middle of the pie. Surface should be slightly firm, not goopy.

Let cool for a bit before cutting. The correct way to eat a pumpkin pie is to let it cool completely and serve it with vanilla ice cream. But if you’re a bit off your rocker, you can also enjoy this pie warm with (gasp) whipped cream.

Crustless Pumpkin Pie

Recipe by A Farmish Kind of Life

An easy and delicious pumpkin pie for those who can’t eat crust, don’t like crust, or don’t have time to make crust.

Ingredients

  • 2 cups pureed pumpkin/squash (or 1 – 15 oz. can store bought pumpkin)

  • 8 oz cream cheese, softened

  • 1 or 2 tsp vanilla

  • 1/2 cup sugar

  • 2 tsp pumpkin pie spice

  • 3 eggs

  • 3/4 cup flour (all purpose or almond)

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 Tbsp butter, melted

Directions

  • Preheat your oven to 350. Grease a 10″ pie plate.
  • In a large bowl, combine the cream cheese and pumpkin. Mix until they are well-blended. Add the sugar, vanilla, and pumpkin pie spice. Mix. Add the three eggs, mix again until well combined.
  • In a separate smaller bowl, place flour, baking powder, salt, and melted butter. Mix with a fork until powdered ingredients are well combined and melted butter starts to make lumps in the mixture.
  • Add the dry ingredients in the smaller bowl to the large bowl. Mix until well combined.
  • Pour the batter into the greased pie plate. Bake pie at 350 for 45-50 minutes. Check for doneness by lightly touching the middle of the pie. Surface should be slightly firm, not goopy. Enjoy!

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