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Dec 5, 2009 10:13 AM

wanted pumpkin pie in a cassarole without crust

I've looked and looked,,please look around,thanks

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  1. Do you mean a pumpkin mousse? Shouldn't be hard to locate either via the web or in any number of cookbooks (Julia Child's 1990 compendium has a recipe.)

      1. re: middydd

        John's Delicious Pumpkin Pudding Recipe #109711 recipezarr

        1. re: middydd

          The savory pumpkin gratin recipe you posted is delicious and very easy, middydd. Thanks for the link!

        2. You could make the pumpkin pie filling and bake it as you would bake a custard - in a bain marie. You could make individual pumpkin custards in ramekins but if you wanted something more like a crustless pie, I'd choose a dish like a gratin dish that is a bit deeper than a pie pan. I don't see why you wouldn't bake it at the same temp as the pie, but perhaps you could use an egg custard recipe as the template for determining the temperature and timing.

          I think you're on to a great idea here, Larry. Let us know how it turns out.

          4 Replies
          1. re: janniecooks

            found one
            John's Delicious Pumpkin Pudding Recipe #109711 recipezarr

            1. re: larry ziegler

              To cut sugar, I just make the Libby's pumpkin pie recipe with heavy cream in place of sweetened condensed milk, a blend of sweeteners and add an extra egg, bake it in a well greased glass pie plate. Just another option.

            2. re: janniecooks

              A bain marie for crustless pumpkin pie is unnecessary. In fact, if you understand what's going on in your oven, a bain marie for most baked recipes is unnecessary, even traditional custards.

              Custard, flan, cheesecake, pumpkin pie filling, pecan pie filling- where there are eggs there is propensity for scrambling if the temperature rises too quickly. One of the most intense/custard unfriendly sources of heat in an oven is the radiating red hot element/gas oven floor when the temperature drops and the oven cycles on. This radiant heat can be completely removed from the equation by placing a pan larger than the custard on the shelf below. Use low temperatures and a pan on the shelf below and you'll never need a bain marie again when baking.

              If you're paranoid or have an oven that's all over the map temperature wise and feel like you have to use a bain marie, go ahead, but at least skip it for the safer stuff like cheesecake and pumpkin pie filling. The cream cheese in cheesecake and the pumpkin in pumpkin pie filling go a long way to stabilize the eggs/prevent them from scrambling.

              1. re: scott123

                I've been making crustless pumpkin pie with heavy cream in place of condensed milk on the middle shelf of my glass oven, in a glass pie dish and no bain marie with great, custardy results. Good information, thanks.

            3. You can use any pumpkin pie recipe and bake it in a dish without the crust. I do it all the time.

              1 Reply
              1. re: Jacey

                Exactly - we grew up with pumpkin custard cooked this way, and I still do it all the time! I recently discovered that the filling for for a recipe by Paula Deen that includes cream cheese makes for a particularly deluxe rich custard (particularly if you use roasted pureed kabocha with it!), but any pumpkin pie filling could be baked either in a casserole or (my preference) in individual custard cups. There are also a number of recipes out there for thai-style pumpkin custard with coconut milk, but I haven't experimented with them to have a particular recommendation...