This “Crust-Less Pumpkin Pie” is basically the classic pumpkin pie recipe on the can of “Libby’s 100% Pure Pumpkin” but lightened up, spiced up, and crust-free – which also makes it gluten free for those of you avoiding gluten (waving “Hi” to my mom!).
With less sugar, non-fat evaporated milk, and more spices, you’ve got the recipe! We decided to go “crust-less” after finding a similar recipe in one of our favorite food books, [amazon_link id=”0061172286″ target=”_blank” container=”” container_class=”” ]”Fourteen Foods That Will Change Your Life”[/amazon_link] by Pratt and Matthews and the recipe is titled, “Patty’s Pumpkin Pudding.” It differs slightly from the Libby’s recipe as well but it gave us the idea for skipping the crust.
The reason we skipped the crust is simple – Brad, my husband, and I both agree that we’d rather have our calories in ice cream or whipped cream on top of the pumpkin pie and not in the crust. Neither of us can eat everything (or the way we used to) so why not choose? Quite honestly, I’d rather have my calories in chocolate but this pumpkin pie is pretty tasty.
Crust-Less Pumpkin Pie
This pie is really great both warm and cold. We like it best warm right out of the oven with a scoop of vanilla ice cream on top but the next morning cold with coffee it’s very fine, too. Keep it covered in the refrigerator or on a very cold porch.
- 2 eggs, room temperature
- 1-each 15-ounce can of pumpkin – or 1 3/4 cup of pumpkin
- 1/4 cup brown sugar, organic
- 1/4 cup white sugar, organic and unrefined
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger (ground ginger – not fresh ginger)
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1-each 12-ounce can of non-fat evaporated milk
- Pre-heat oven to 350 degrees.
- Beat 2 eggs in a large bowl.
- In a separate small bowl, mix sugar, salt and spices together.
- Add pumpkin to eggs and combine.
- Add sugar and spice mixture into egg and pumpkin mixture and stir until well combined.
- Add evaporated milk to mixture and stir until well combined.
- Pour into pie pan and bake in a pre-heated 350 degree oven for about 40-45 minutes.
- If you buy canned pumpkin in a 29-ounce size, double the above recipe and you’ll have two-pies instead of one. Alternatively, if you only want to bake one pie at a time and you’ve bought a 29-ounce can of pumpkin, freeze 1 3/4 cup and bake a pie later.
- Shake the can of evaporated milk really well before opening it. I try to store it upside down in my pantry before using it, too.
- Roasted pecans make a heavenly addition to this recipe as well. Try 1/4 cup to 1/2 cup of chopped pecans.
- If you’re in a pinch and simply must have pumpkin pie and you’re neighbors are out of evaporated milk, you can substitute skim milk for the evaporated but the texture is a little mushy and the pie doesn’t have this pretty shine to it. Speaking from experience here!
- You can do this all by hand stirring or you can use a hand-held mixture.
- Don’t forget about pumpkin spice cake! It’s a nice change to pumpkin pie on Thanksgiving.
This is also really tasty the morning after Thanksgiving with coffee. I know this for a fact. Enjoy!
What’s your favorite version of pumpkin pie? With crust or without? With ice cream or whipped cream?
Go Gingham related links:
Oyster and sausage stuffing for Thanksgiving – it’s the best!
Celebrate Thanksgiving more simply and enjoy the holidays more
Turkey grilling tips from the “Grill Masters” in my life!
Cloth napkins for Thanksgiving that are made from an old skirt
A Thanksgiving tablecloth made with quilting techniques
Homemade cranberry sauce for Thanksgiving – make it the day before!
Pumpkin and squash soup – it’s easy and delicious!