Crust Free Pumpkin Pie- Low On The Guilt Scale. #Thanksgiving #recipe

What I Used:

  • one large (15 oz) can of 100% pure pumpkin puree
  • 1/2 cup of  skim or 2% evaporated milk
  • 1 tablespoon cornstarch
  • 2 eggs
  • 1/2 cup of Splenda Brown Sugar Blend
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon of Rum flavored extract.
  • non-stick baking spray
  • 1 large (10 inch) or 2 medium (8 inch) aluminum pie plates/ or square pan.

What I Did:

  1. Preheat the oven to 400 F.
  2. Whisk cornstarch with cold milk until all the lumps are incorporated.
  3. Combine remaining ingredients in a mixer, mix until smooth.
  4. Add cornstarch and milk slurry.
  5. Spray the pan/s with non-stick cooking spray.
  6. Pour mixture into one big pan or divide between 2 smaller pans.
  7. Bake at 400 F for first 10 minutes, reduce heat to 350 F for 20 minutes.
  8. Test done-ness by gently tapping the center. It should be springy, with no squish. Be careful not to over bake, the pie will firm up as it cools.
  9. Cool completely before attempting to slice and serve.

Optional Toppings:
whipping cream
ice cream
chocolate shavings
candied pecans
Cool Whip

My crust free pies were born from two necessities- (1) 6 years ago I was on a calorie restricted diet and determined to have my pumpkin pie for Thanksgiving and Christmas. (2) I am hopelessly inept at making crust and don't really like it anyway.  Cooking the filling at a higher temp for a few minutes will give the pie a false crust.  While cooking it at the lower temp will help get it cooked through to the middle.  I have attempted this pie with both metal pans and glass dishes.  It does not come out nearly as well as it does in the aluminum pans.  Caution: If you use a pan with sides that are too deep, it will be nearly impossible to slide out the slices.

Recipe Inspiration: All
Image Credits: Pumpkin pie, pumpkins.

*This post was not sponsored or endorsed by any of the brands mentioned within.


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