Crustless Pumpkin Pie

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With this crust free pumpkin pie, you’ll never have to worry about making that perfect dough ever again.

Serves: 8 to 12 slices
Prep Time: 5 minutes
Cook Time: 45 minutes

Ingredients

For the topping

  • 50g / 1/4 cup packed brown sugar
  • 35g / 1/4 cup quick-cooking oats
  • 14g / 1 tbsp Mirage margarine, softened

For the pie

  • 1 can (16 ounces) pumpkin
  • 1 can (12 ounces) evaporated skimmed milk
  • 55g / 1/4 cup Mirage margarine
  • 3 eggs
  • 100g / 1/2 cup granulated sugar
  • 65g / 1/2 cup all-purpose flour
  • 2g / 1 1/2 tsp pumpkin pie spice
  • 2g / 3/4 tsp baking powder

Directions

  1. Preheat the oven to 350ºF (180C).
  2. Grease the inside of the pie plate with Mirage margarine.
  3. In small bowl, mix the topping ingredients together and set aside.
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  5. In a separate mixing bowl, combine the flour, sugar, baking powder, and pumpkin pie spice. Whisk until combined.
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  7. Add the evaporated milk, eggs and pumpkin to the bowl of dry ingredients and whisk until smooth.
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  9. Pour the melted Mirage margarine into the pumpkin mix until combined.
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  11. Pour the batter into the prepared pie plate, sprinkle the brown sugar oat topping over the surface and bake for 35 to 45 minutes, or until a knife inserted into the center comes out clean.
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  13. Cool for 15 minutes then refrigerate about 4 hours or until chilled. Cooling this pie is important as it allows for the starch to set and hold the pie together.
  14. Serve reheated with a little whipped cream or your favourite ice cream.

Chef Notes

  • The secret to this delicious, moist pie is that the flour in the mixture acts as a binder, holding the pie together. The flour that is on the outside edges of the pie, become caramelized and act as a crust.
  • Make mini pumpkin pies by baking the batter in a greased muffin tin. Allow the pies to cool for about 20 minutes, before turning them out onto a resting rack to fully cool.

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