No crust pumpkin pie

[KAMKIM]

Anyone have a recipe for no crust pumpkin pie?

My grandma used to make one without a crust and it was the best....She never left anyone her recipe though.

[monkeybug]

My grandma makes one where you pour the pumpkin pie filling in a 9X13 pan and then put yellow cake mix and butter on top. Its yummy! It's probably more of a dump cake then actual pie though.

[The Mystery Machine]

I think you should quit while you are ahead.

[Magic Mom]

Here's one from allrecipes.com.


Ingredients
1/2 cup buttermilk baking mix
1 2/3 cups canned pumpkin
1 (12 fluid ounce) can evaporated milk
1/3 cup milk
4 eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup white sugar

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.
2.In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.
3.Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.

[KAMKIM]

Originally Posted by The Mystery Machine

I think you should quit while you are ahead.

A pie I can handle, I am thinking about making the pie and taking it to my moms and eating her turkey.

I dont have to pull anything gooey out of a pie before I cook it.

[The Mystery Machine]

Originally Posted by KAMKIM

A pie I can handle, I am thinking about making the pie and taking it to my moms and eating her turkey.

I dont have to pull anything gooey out of a pie before I cook it.

Quitter....

[KAMKIM]

Originally Posted by Magic Mom

Here's one from allrecipes.com.


Ingredients
1/2 cup buttermilk baking mix
1 2/3 cups canned pumpkin
1 (12 fluid ounce) can evaporated milk
1/3 cup milk
4 eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup white sugar

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.
2.In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.
3.Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.

Thank you!

[KAMKIM]

Originally Posted by The Mystery Machine

Quitter....

I prefer under achiever.

[MineMail]

The filling for pumpkin pie is just a custard, like flan, creme brulee or creme caramel. Crust is optional, imo. (I don't like pie crust) Just make the filling according to the recipe on the back of the can; I add extra nutmeg and use brown sugar instead of white.

The pumpkin custard comes out best if you use small dishes (ramekins) - the custard cooks more quickly and evenly, but a pie pan will also work. The secret is to set the dish(es) in a pan of hot water before and during baking. The water should come halfway up the sides of the dishes. This heats the dishes evenly and prevents burning.

The custard is done when it only has a little "jiggle" in the center. You can also test with a knife off-center. It continues to cook while it cools, so don't leave it in too long.

I made little pumpkin custards for Thanksgiving dessert one year. I baked little cutout cookies that looked like leaves, sprinkled them with brown sugar crystals, and tucked two into each custard dish.

[KAMKIM]

Originally Posted by MineMail

The filling for pumpkin pie is just a custard, like flan, creme brulee or creme caramel. Crust is optional, imo. (I don't like pie crust) Just make the filling according to the recipe on the back of the can; I add extra nutmeg and use brown sugar instead of white.

The pumpkin custard comes out best if you use small dishes (ramekins) - the custard cooks more quickly and evenly, but a pie pan will also work. The secret is to set the dish(es) in a pan of hot water before and during baking. The water should come halfway up the sides of the dishes. This heats the dishes evenly and prevents burning.

The custard is done when it only has a little "jiggle" in the center. You can also test with a knife off-center. It continues to cook while it cools, so don't leave it in too long.

I made little pumpkin custards for Thanksgiving dessert one year. I baked little cutout cookies that looked like leaves, sprinkled them with brown sugar crystals, and tucked two into each custard dish.

THanks for the tip about putting the dish in hot water while baking. I would have never thought about that.

[RitaZ.]

Originally Posted by MineMail

The filling for pumpkin pie is just a custard, like flan, creme brulee or creme caramel. Crust is optional, imo. (I don't like pie crust) Just make the filling according to the recipe on the back of the can; I add extra nutmeg and use brown sugar instead of white.

The pumpkin custard comes out best if you use small dishes (ramekins) - the custard cooks more quickly and evenly, but a pie pan will also work. The secret is to set the dish(es) in a pan of hot water before and during baking. The water should come halfway up the sides of the dishes. This heats the dishes evenly and prevents burning.

The custard is done when it only has a little "jiggle" in the center. You can also test with a knife off-center. It continues to cook while it cools, so don't leave it in too long.

I made little pumpkin custards for Thanksgiving dessert one year. I baked little cutout cookies that looked like leaves, sprinkled them with brown sugar crystals, and tucked two into each custard dish.

That sounds yummy! I may have to try this. How far ahead of T-day do you make them?

[MineMail]

Originally Posted by RitaZ.

That sounds yummy! I may have to try this. How far ahead of T-day do you make them?

I usually make them the night before or the morning of Thanksgiving or else there aren't any left by dessert time, lol. It makes the house smell heavenly and everyone wants a "taste."

They have to cool to finish setting, so you could make them 2-3 days ahead if you refrigerate them. Just let them come to room temperature (or warm them up in the microwave) before serving. Delicious with homemade whipped cream or ice cream.

[KAMKIM]

I'm hungry.

[RitaZ.]

Originally Posted by MineMail

I usually make them the night before or the morning of Thanksgiving or else there aren't any left by dessert time, lol. It makes the house smell heavenly and everyone wants a "taste."

They have to cool to finish setting, so you could make them 2-3 days ahead if you refrigerate them. Just let them come to room temperature (or warm them up in the microwave) before serving. Delicious with homemade whipped cream or ice cream.

I think I'm going to give them a try for T-day. I have all the tools I need.

Thanks!

[Angelhalo]

I have the one that was posted and I also have one for crustless pumpkin squares and crustless pumpkin cheesecake!

Crustless Pumpkin squares (Only ONE WW point each!!!)

One 15oz can of pure pumpkin
one 12oz can of light or fat free, evap milk
1/2 cup of eggbeaters
3/4 cup splenda
2tsp pumpkin pie spice

Mix all together and bake at 350 for 45 minutes

Custless pumpkin cheesecake

Veg oil spray
24oz cream cheese softened
1 cup extra fine ricotta (process in food processor for a minute)
One 15 ounce pure pumpkin puree
1 and 3/4 cup Splenda
5 tsp pumpkin pie spice
1/3 cup heavy cream
1 tbs vanilla extract
3 large eggs
3 large egg yolks

preheat oven to 400

make a water bath in a raosting pan about an inch deep and put it in the oven to heat

with electric mixer on low beat together cream cheese, ricotta, pumpkin, splenda, and pumpkin pie spice for 2 minutes.

In separate bowlwhick together the cream, vanilla, eggs, and egg yolks until blended.

Turn the mixer to medium and slowly add the egg mixture into the cream cheese mixture. Beat until mixed but do not overwhip.

Pour the batter into a greased Spingform pan. (I just use a pie pan.) And place it into the water bath in the oven.

Bake for 15 minutes then lower the oven temp to 275 and continue baking for another 2 hours untl the top of the cheesecake is light golden brown and it is pulling away from the sides of the pan. Then TURN THE OVEN OFF, and leave it in the oven for 2-3 hours (this will keep it tall) If you don't care about the height so much then you can pull it out of the oven after 30mins to an hour.

Refridgerate for 3 hours and then serve!