This easy crustless pumpkin pie recipe from Jansen Chan is perfect for anyone intimidated by pie dough—or just in a hurry. The trick to creating a pseudo-crust is to liberally butter the pie pan and sprinkle it with sugar (preferably coarse raw sugar like turbinado, though regular granulated sugar will also work). The creamy, warmly spiced pumpkin custard tastes exactly as delicious as you think, and yes, it demands a scoop of ice cream or spoonful of fresh whipped cream.
- Difficulty: Easy
- 1-2 tablespoons butter, softened
- 2-3 tablespoons raw sugar (or granulated sugar)
- 3/4 cup milk
- 7 1/2 ounces pumpkin puree (about 1/2 of a can)
- 4 eggs
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/3 cup flour
- 2 ounces melted butter (warm but not too hot)
- 3/4 cup brown sugar
- Preheat oven to 300 if using a glass pie pan, or 325 for a metal pan.
- Rub the softened butter all over the inside of the pie pan (you can also use baking spray but butter tastes better); you want a fairly thick coating of butter which will help form a crust.
- Sprinkle in the raw sugar and tilt to coat the bottom and sides of the pan; tap excess sugar out and save for later. Granulated sugar also works here.
- Put the milk, pumpkin puree, eggs, salt, pumpkin pie spice, flour, melted butter, and brown sugar in a blender (putting in the liquid before dry ingredients helps it blend better).
- Blend until fully mixed and once smooth, then pour into your prepared pan.
- Bake about 30 minutes or until puffed and risen (it will collapse a bit as it cools); when you gently press it you should feel a bit of resistance. if it’s still soupy, put it back in and check every few minutes until done.