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5 days ago · Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish. Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges. Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.
- Not Blind Baking the Crust. "Pre-baking the crust, or blind baking, allows you to fully bake the pastry so it's golden and crispy," says Stefanie Bishop, chef instructor of baking and pastry arts at Auguste Escoffier School of Culinary Arts.
- Using the Wrong Type of Pie Plate. According to Bishop, the type of pie plate will dictate how the pie will cook, so it's important to take it into account.
- Using the Wrong Type of Milk. Many pumpkin pie recipes use evaporated milk, a few use sweetened condensed milk, and some call for a combination of heavy cream and milk.
- Using Old Spices. When home cooks start baking in the fall they reach for dried spices—and sometimes they realize those spices were bought several years ago.
Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes,...
- Cakes And Baking
- 8
- American
- 1 min
- Crustless Pumpkin Pie Ingredients
- Do You Use Canned Pumpkin Or Fresh Pumpkin Puree?
- Can You Use Pumpkin Pie Filling Instead of Canned Pumpkin?
- Directions
- Crustless Pumpkin Pie Variations
- How to Store Crustless Pumpkin Pie
- How to Freeze Crustless Pumpkin Pie
Canned pumpkin: Like most pumpkin pie recipes, this one uses canned pumpkin. Make sure you don’t buy pumpkin pie filling, which contains added sugar and spices. You can also use fresh pumpkin puree...Eggs: Without the crust, this pumpkin pie is in essence a pumpkin custard. Eggs are integral to getting the custard to set into a creamy, smooth pie.Evaporated milk: You need evaporated milk for pumpkin pie because it adds richness and makes the pie creamy. Shelf-stable evaporated milk has been cooked down to remove moisture, so it’s creamier t...Flour: While there isn’t a crust, this recipe still calls for all-purpose flour. Why? Without the crust, it needs something to help bind it together so it’s not just a soupy mess in a pie plate. Th...Any pumpkin pie, whether made with fresh pumpkin or canned pumpkin, is a great pie. Our Test Kitchen recommends using canned pumpkin for most pumpkin pie recipes because it saves time and is a consistent product. Homemade pumpkin puree can vary depending on what type of pumpkin you use, how you cook it, and how much moisture you got out. That said,...
You can’t use pumpkin pie filling instead of canned pumpkin in this crustless pumpkin pie recipe. Sugar and spice are already added to pumpkin pie filling, and it will throw off the flavor of the pie. Canned pumpkin is just pumpkin, without other ingredients.
Step 1: Make the custard
Preheat the oven to 350°F. In a bowl, combine the sugar and flour. Add the eggs and mix well. Stir in the pumpkin, milk, vanilla and cinnamon, and mix until well blended. Editor’s Tip: Mixing the ingredients in this order helps prevent the flour from clumping in the liquids.
Step 2: Bake the pie
Pour the pumpkin mixture into a greased 9-inch pie plate. To make a water bath, which helps prevent the pie from cracking, place the pie plate in a 15x10x1-inch baking pan and add 1/2 inch of hot water to the pan. Bake the pie until a knife inserted in the center comes out clean, about 50 minutes. You can also check the temperature of the pie to see if it’s done: The internal temperature of pumpkin pie should be around 150°.
Step 3: Let the pie cool
This is one of the most important steps to making any pumpkin pie: Let the pie cool on a wire rack for at least two hours. If you don’t let it cool slowly, you could risk a pie with a big crack on top. If you’re not eating it right away, store the crustless pumpkin pie, covered, in the refrigerator.
TMB Studio 1. Add more spices: Cinnamon alone is sometimes all you need for pumpkin pie, but you can add any of your favorite warm spices to this pie. Or use a homemade pumpkin pie spiceblend that has extra spices, like nutmeg and cloves. 2. Use more toppings: Fresh whipped cream is a must, but you can also sprinkle the pie with candied walnutsor p...
Crustless pumpkin pie can be made ahead of time, which lets you cross one item off your holiday to-do list! Bake the pie, let it cool completely, and then wrap it in plastic wrap. Store it in the refrigerator for up to four days. Store leftover crustless pumpkin pie the same way: Wrap it tightly in plastic wrap and keep it in the fridge.
You can freeze a fully baked crustless pumpkin pie. Allow it to cool completely, then cover with plastic wrap and a layer of aluminum foil. It’s good in the freezer for up to three months. Thaw the frozen pie in the refrigerator overnight before serving.
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Oct 15, 2024 · Fill with pie weights, dry beans or rice. Bake at 375° F for 18 minutes. Then remove the pie weights and parchment paper. Return pie crust to the oven and bake for 6-8 minutes more, until barely golden brown on the bottom. Add the pumpkin filling and bake pie as directed in the recipe.
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- Dessert
Oct 9, 2024 · 50 mins. Total Time: 1 hr. Servings: 8. Yield: 1 (9-inch) pie. Jump to Nutrition Facts. Jump to recipe. Thanksgiving wouldn't be complete without a homemade pumpkin pie. But we're going to let you in on a little secret: Making this seasonal dessert is actually quite simple.
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Sep 23, 2024 · Bake up this Small Pumpkin Pie from scratch in a 6 inch pie pan! Recipe includes an easy substitute for evaporated milk. As mentioned in my last post, every year I take inventory of my Thanksgiving recipes and see what I’m missing. Can you believe I don’t have a traditional pumpkin pie recipe?!
