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Thanksgiving: Crustless Pumpkin Pie

Source of Recipe

Southern Living


Recipe Introduction

"Making a pumpkin pie without a crust is much easier than making one with a crust. By simply removing the pastry from the equation, the pumpkin pie filling bakes on its own and sets into a sliceable dessert. A piece of this confection is more like a slice of smooth pumpkin custard — topped with whipped cream and some freshly grated nutmeg. If we're honest, we genuinely think this crustless iteration may be just as good as the traditional pie slice. The only difference in baking a crustless pumpkin pie is that the pie plate with the pumpkin filling must bake in a water bath instead of directly on a rack in the oven. By setting the pie plate in a large roasting pan and filling the roasting pan with hot water, you ensure that the gentle heat of the hot water in the oven cooks the filling evenly without overcooking the edges. Spiced with a nostalgic blend of cinnamon, ginger, cloves, and nutmeg, you'll find that our crustless pumpkin pie tastes just like you want it to, but without the fuss of a pastry layer."

List of Ingredients

â—¦ ½ cup granulated sugar
â—¦ ¼ cup brown sugar
â—¦ 3 tablespoons all-purpose flour
â—¦ ½ teaspoon salt
â—¦ 1 ¼ teaspoons ground cinnamon
â—¦ ½ teaspoon ground ginger
â—¦ â…› teaspoon ground cloves
â—¦ â…› teaspoon ground nutmeg
â—¦ ¾ cup evaporated milk
â—¦ ¾ cup half-and-half
â—¦ 2 large eggs
â—¦ 1 (15-ounce) can pure pumpkin
â—¦ Whipped cream for garnish, optional
â—¦ Freshly grated nutmeg for garnish, optional


Recipe

Preheat oven to 350° F. Spray a 9-inch glass pie plate with cooking spray; set aside.

In a large bowl, whisk together granulated sugar, brown sugar, flour, salt, and spices until well combined. Add evaporated milk, half-and-half, and eggs; whisk until sugar is dissolved and eggs are fully incorporated. Add pumpkin and whisk until the mixture is completely homogenous.

Pour filling into prepared pie plate. Set pie plate inside a large roasting pan that the pie plate can sit in evenly, such as a 10 x 15-inch roasting pan. Fill the roasting pan with hot water until it comes three-quarters up the side of the pie plate. Bake until the filling is set and does not jiggle in the center when tapped, 55 to 60 minutes. Carefully remove the roasting pan from the oven. Remove pie plate from roasting pan and allow to come to room temperature before chilling for at least one hour.

Slice pie filling and serve with freshly whipped cream and grated nutmeg, if desired.