Crustless Pumpkin Pie
This no crust plated pumpkin pie will dazzle your guests. It's elegant and easy to do.
Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 205kcal
Ingredients
- 2 pie pumpkins
- 3 large eggs
- 1 cup sugar
- pinch of sea salt
- 1 12 ounces evaporated milk
- 2 teaspoons of pumpkin pie spice
Instructions
- Preheat the oven to 375°F. Wash the pumpkins and make 2-3 small slits in each with a knife. Bake on a baking sheet for 40-45 minutes.
- After cooling, remove stems, halve the pumpkins, scoop out the seeds and discard. Scoop out the pumpkin meat into a bowl. Mash the puree. Use immediately or store for 2-3 days in the refrigerator.
- Preheat the oven to 425°F. Butter and line a 9 inch spring form pan bottom with parchment paper. *Cover the outside of the pan with aluminum foil.
- Blend together 2 cups of the pumpkin puree, sugar, salt, eggs, spice mix, and evaporated milk. Pour the batter into the pan and place the whole pan into a larger pan with an inch of water.
- Bake for 15 minutes and reduce the temperature to 350°F and bake an additional 40-50 minutes or until knife inserted in the center comes out clean. Let it cool completely and refrigerate for 1 hour.
- Carefully remove the side of the spring form pan. Starting at the edge of the pie, place your cookie cutter into the pie. Use a spatula to lift the pie (with the cutter still around it) off the pan. Carefully, push your shaped pie out of the cutter and onto your serving plate. Garnish, decorate, and serve.
Notes
- Cooking times listed are for canned pumpkin. If you make your own puree, add an additional 40minutes.
- The springform pan was placed in a larger tray with about an inch of water (the water bath) while in the oven. Too make sure that water does not seep into the pan, it was covered with aluminum foil. For extra protection, I also surrounded the entire aluminum covered pan with plastic by placing it inside an open plastic oven bag.