Before you go all ballistic on me for posting a “crustless” pumpkin pie… You need to understand the “why”. Call me weird.. I love pumpkin pie but never eat the crust. I scrape off the top and leave the crust on the plate. I don’t know why I love just the creamy pumpkin part. I literally feel like the crust gets in the way of the pumpkin part of the pie experience. I love the crust with any other pie… just not with pumpkin pie. Is there anyone else out there that feels the same? Anyone?
So anyhow… one day I decided to bake a pumpkin pie without the crust to see what the result would be. Oh my… it was pumpkin pie nirvana! Jenny’s perfect pumpkin pie! Truth be told… my family thinks I am nuts and wants me to bake it with the crust. “Why in the world would you bake it without the crust?” “That’s just wrong.” Oh well…. more pie for me.. that I obviously don’t have to share! Makes this pumpkin pie even more perfect! And practically healthy… right? But for you crust lovers out there… the good news is this recipe works just as good baked in a crust as it does crustless. So calm down….. but I bet I can eat two slices “crustless” for your one “with the crust” slice. And I have to admit… I do… every time.
Crustless Pumpkin Pie
3/4 c. fresh pumpkin puree
1/2 c. coconut sugar (available at Trader Joes)
3 large eggs
1 c. evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
½ tsp. salt
1/8 tsp. allspice
Preheat oven to 350 F. Blend all the ingredients until well combined. Pour into a greased pie tin. Bake for 50 minutes, or until set.
Makes one pie
* This recipe is for fresh pumpkin puree only. The canned variety is more solid and has less liquid in it. If you want to make this with the canned puree from the store, use the whole 15 oz. can, 2 eggs and the whole 12 oz. can of evaporated milk. Bake for 45-50 minutes.