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How to bake pumpkin pie without a crust

t
twitchology Oct 19, 2008 12:03 PM

I'm a crust guy over a filling guy when it comes to pie, and love a good flaky, buttery, salty crust. My mom makes a good one and I'm working on getting to down, but I'd also like to know how I can bake pumpkin pie filling (preferably in a round dish with straight sides) without a crust. Thanks for any suggestions.

  1. m
    mojoeater Oct 19, 2008 12:07 PM

    When I was a kid, my mom would do this for me. She'd just take some of the custard and put it in a separate small oven safe dish. Then she'd bake it alongside the actual pie at the same temperature. We'd know when it was done when you could poke the center with a knife and it would come out clean.

    1. todao Oct 19, 2008 12:18 PM

      A pumpkin pie without a crust is simply a pumpkin custard.
      The custard doesn't care whether it's baked in a ramekin or a pie dish.

      http://whatscookingamerica.net/PumpkinCustard.htm
      http://www.cooks.com/rec/search/0,1-0,pumpkin_custard,FF.html
      http://southernfood.about.com/od/custardrecipes/r/bl21016a.htm
      http://www.tasteofhome.com/Recipes/Ri...

      1. d
        dwagner6 Oct 19, 2008 12:29 PM

        Exactly, its just a pumpkin custard. You might want to make sure the pumpkin pie filling recipe has enough egg yolk and creme in it so that it will not come out shapeless from its baking container.

        Also, definitely make sure to butter the baking dish very well.

        1. a
          another_adam Oct 19, 2008 12:43 PM

          Yup, as previously replies state, pumpkin custard can easily stand on its own! I usually bake it in a water bath like any other custard, to let it set gently and stay tender (whereas a pie needs a higher temp to get the crust baked and toasty).

          1. greygarious Oct 19, 2008 02:10 PM

            You could subsitute pumpkin bread/muffins for bread in any bread pudding recipe, just cutting back on the sugar by half. This would give the custard more substance.

            1 Reply
            1. re: greygarious
              p
              petitgateau Oct 20, 2008 09:06 PM

              I'm with 'another adam.' Using a water bath and gently cooking the custard will make it stay moist. I have made a souffle of sorts by separating the eggs, beating the whites and folding them into the rest of the mixture (which includes the egg yolks) then cooking it as one would any other custard in a water bath. It was really good. I used the pumpkin pie recipe from the back of the libbys can altering it as described.

            2. KaimukiMan Oct 20, 2008 09:12 PM

              I'm not a pumpkin pie fan, but my SIL is. After a couple of years I realized she was very sneakily eating the filling and tossing the crust. So I just started filling the pie pan with the filling, baked it just like normal. now that I read the replies, I have no doubt the water bath would make a more consistent filling, but it turns out fine (especially in a pyrex dish) without.

              good luck.

              1. MiriamWolf Oct 20, 2008 10:58 PM

                Yep, just yesterday I made way too much pumpkin filling for the crust I had prepared. Now I'm baking off the rest as a custard. Don't forget, you can easily put a creme-brulee style topping on top of the pumpkin custard.

                1. a
                  aletnes Oct 21, 2008 04:46 AM

                  I used to do the pumpkin custard thing (neither my partner or I like crust with pumpkin pie), but then found some recipes for pumpkin flan, which has all the flavor and texture of the pumpkin custard but with a few added benefits:

                  1. It unmolds and stands up beautifully
                  2. it comes off as doing something fancy and non traditional, as opposed to just giving in to whiners who don't like crust
                  3. (this is the biggie) it adds a delicious caramel sauce!

                  Also remember removing the crust removes a lot of the calories. My mom used to make pumpkin custard, cut the sugar in half, and serve it as breakfast, it was the only way my brother and I would eat yellow vegetables!

                  I am not sure where I got my pumpkin flan recipe, there are a few online, but I can look it up and report back if you are interested.

                  1. chowser Oct 21, 2008 10:27 AM

                    In addition to the ideas above, I'd do it in a springform pan, wrapped in foil, set in a water bath, as petitgateau suggested. That will make unmolding easy. Just make sure it sets up firm before removing the edge.

                    1 Reply
                    1. re: chowser
                      c
                      cleopatra999 Oct 21, 2008 11:31 AM

                      I have also made a true pumpkin brulee. I used brown sugar for the crust instead of white sugar.

                    2. g
                      GenieinTX Oct 21, 2008 12:28 PM

                      Pumpkin panna cotta is also a great alternative for those that don't want a pie. Very yummy.

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