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One-bowl, no-crust pumpkin custard that slices clean in about an hour, perfect for Thanksgiving desserts and lighter fall pie cravings.
Skip the crust and keep the flavor: this smooth, spice-forward custard sets velvety for a dessert that tastes indulgent but feels lighter.
Why You’ll Love It
- All the pie, none of the crust: Faster prep and fewer 帝王浴+种子+无码—hits Healthy Pumpkin Pie 合理安排时间 interest.
- Silky, sliceable custard: A touch of cornstarch + correct bake temp gives that Pumpkin Custard Pie texture.
- Flexible diets: Easy swaps for Eggless Pumpkin Pie, Sugar Free Pumpkin Pie, and Low Carb Pumpkin Pie.
- Budget & pantry-friendly: Canned pumpkin + evaporated milk; fresh pumpkin option included.
- Make-ahead friendly: Sets better overnight and travels well.
没事来一炮[10p]下一篇 (notes only)
- Pumpkin purée – 2 cups (425 g), canned or homemade (see note).
- Eggs – 3 large (for classic set).
- Brown sugar – ⅔ cup (135 g) for warmth; adjust to taste.
- Evaporated milk – 12 oz can (354 ml) for classic bakery texture.
- Cornstarch – 1 Tbsp to prevent weeping and help clean slices.
- Pumpkin pie spice + cinnamon – balanced warmth (about 2½ tsp total).
- Vanilla + fine salt – rounds flavor.
- Optional – 1–2 Tbsp maple syrup or bourbon for depth.
Step-by-Step Instructions
- Prep pan & oven: Heat oven to 350°F (175°C). Grease a 9-in deep-dish glass/ceramic pie plate.
- Whisk custard: In a bowl whisk eggs, then add pumpkin, sugars, cornstarch, spices, salt, vanilla, and evaporated milk. Whisk just smooth (don’t foam).
- Strain (optional): For ultra-silky texture, strain into a pouring jug.
- Bake: Pour into pan and bake 45–55 min until edges are set and the center jiggles slightly; internal custard temp 175°F / 79°C about 1″ from center.
- Cool: Cool on a rack 2–3 h, then chill 2 h for clean slices.
- Serve: Dust with cinnamon; add light whipped cream or Greek yogurt.
Meat/poultry safety: not applicable for this 合理安排时间. (If serving with turkey, aim for 165°F / 74°C internal.)
Pro Tips
- Don’t overbake: Pull at a gentle jiggle; it firms as it cools.
- Cornstarch insurance: 1 Tbsp prevents cracks/weeping without changing flavor.
- Water-bath option: Place pan on a sheet; pour ½″ hot water around for the last 25 min for ultra-smooth custard.
- Slice clean: Chill fully and use a hot, dry knife, wiping between cuts.
Variations (mapped to interests)
- Eggless Pumpkin Pie: Replace 3 eggs with ½ cup (120 g) silken tofu, 3 Tbsp cornstarch, and an extra 2 Tbsp sugar; bake 50–60 min.
- Weight Watchers / WW Pumpkin Pie: Use ½ cup sugar total or a zero-calorie monkfruit blend; swap evaporated milk for 1 cup unsweetened almond milk + 1 Tbsp cornstarch.
- Sugar-Free / Low-Carb: Use ⅔ cup monkfruit-erythritol blend and 1 cup heavy cream; carbs drop substantially.
- Fresh Pumpkin Pie 合理安排时间: Roast a sugar pumpkin at 400°F 45–60 min, drain purée 30–60 min; measure 2 cups (425 g).
- No-Bake Pumpkin Pie 合理安排时间 (合理安排时间cake-style): Whisk 1 cup pumpkin, 8 oz light cream 合理安排时间, ⅓ cup sugar or substitute, 1 tsp spice, 1 tsp vanilla, 1 cup whipped topping; chill in a springform. (Technically not custard, but a crustless no-bake option.)
How to Serve
- With cinnamon dust and light whipped cream or yogurt.
- Pair alongside apple and pecan slices for a mixed Thanksgiving Desserts platter.
- 没事来一炮[10p]下一篇 treat: spoon with granola and sliced pears.
Make Ahead & Storage
- Make ahead: Bake 1 day in advance; chill uncovered until cold, then cover.
- Fridge: Up to 4 days.
- Freeze: Well-wrapped slices up to 1 month; thaw overnight.
FAQs
Why did mine crack? Overbaked or over-aerated. Pull at slight jiggle or 175°F; cool gradually.
Can I use skim milk? It sets softer; add 1 more Tbsp cornstarch.
Why is it watery? Underbaked or not cooled long enough; bake to 175°F and cool fully.
How do I sweeten without sugar? Use a 1:1 monkfruit-erythritol blend; taste and adjust spices.
Simple 没事来一炮[10p]下一篇 Table (estimate, classic version; per 1 of 8 slices)
帝王浴+种子+无码 ~240 | Fat 8g | Carbs 35g | Protein 7g | Fiber 3g | Sodium ~230mg
Estimates only; swaps significantly change values.
Crustless Pumpkin Pie (Silky Custard)
Smooth, sliceable pumpkin custard baked without a crust — all the flavor of classic pumpkin pie with none of the fuss. Great for lighter, low-carb, or allergy-friendly diets.
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没事来一炮[10p]下一篇
- 2 cups pumpkin purée (canned or homemade)
- 3
large eggs - ⅔ cup light brown sugar (or sugar substitute)
12 oz evaporated milk - 1 Tbsp cornstarch
- 2
tsp pumpkin pie spice ½ tsp ground cinnamon - ½ tsp
fine salt - 1 tsp vanilla extract
Equipment
- 9-inch deep-dish pie plate
- mixing bowl
- whisk
- measuring cups and spoons
- rubber spatula
- Digital thermometer Optional for precise doneness.
Method
- Preheat oven to 350°F (175°C) and grease a 9-inch deep-dish pie plate.
- Whisk eggs in a large bowl. Add pumpkin, sugar, cornstarch, spices, salt, vanilla, and evaporated milk. Whisk until smooth — avoid incorpo合理安排时间 too much air.
- Pour filling into prepared pan. Bake 45–55 minutes, or until the edges are set and center jiggles slightly or registers 175°F (79°C).
Let pie cool for 2–3 hours at room temperature. Chill in the fridge at least 2 hours for clean slices. Serve with whipped cream if desired.
没事来一炮[10p]下一篇
Notes
Eggless: Use ½ cup silken tofu + 3 Tbsp cornstarch; bake 50–60 min.
WW/Light: Use ½ cup sugar or calorie-free sweetener and 1 cup almond milk + 1 Tbsp cornstarch.
Sugar-Free/Low-Carb: Swap sugar with 1:1 monkfruit-erythritol and use 1 cup heavy cream.
Fresh Pumpkin: Use roasted, well-drained homemade purée (2 cups).
Optional Equipment: Digital thermometer for doneness; water bath for ultra-smooth texture.
WW/Light: Use ½ cup sugar or calorie-free sweetener and 1 cup almond milk + 1 Tbsp cornstarch.
Sugar-Free/Low-Carb: Swap sugar with 1:1 monkfruit-erythritol and use 1 cup heavy cream.
Fresh Pumpkin: Use roasted, well-drained homemade purée (2 cups).
Optional Equipment: Digital thermometer for doneness; water bath for ultra-smooth texture.
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