Modern Crustless Pumpkin Pie

Listen up folks, today we have something you are NOT expecting…crustless pie! You heard me right, a CRUSTLESS pie! The most important part of the pumpkin pie is the filling, so the more the filling, the merrier! Right? Why not have the whole pie be filling! Be prepared to eat the pie right out of the pan, maybe the whole thing;)

October is a month of pumpkins, scarfs, slippers, and all things fall! So this month, we are going to try to do a pumpkin showcase! Bere with us, we will do our best with Pumpkin Month! We are so excited, so let the pumpkin-filled games begin!

This pie is super fun and modern! I thought it was going to be much harder, but it was surprisingly easy! Make this pie if you are craving a delicious, sweet, flavor-filled treat!

Pictures to come!

This pie is adapted from Sally’s Baking Addiction’s The Great Pumpkin Pie




  • 1 can pumpkin puree (15oz)
  • 3 eggs
  • 1 ¼ cup dark brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • dash of ground pepper (⅛ teaspoon)
  • ¾ cup heavy cream
  • ¼ cup of milk




  1. FOR OPTIONAL PIE CRUST LEAVES: Follow Martha Stewart’s pie crust, but do not roll out crust yet.
  2. Whisk the pumpkin, eggs, and brown sugar together. Make sure the mixture is combined before adding the salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined.
  3. OPTIONAL PIE CRUST LEAVES: Preheat the oven to 350°F. Roll out the crust into any shape. Using leaf pie cutters, cut out the leaves. Place the leaves onto a silicone baking mat or parchment paper. Bake for 10-15 minutes, or until golden brown.
  4. Preheat the oven to 375°F. Pour the pie filling into a pre-sprayed glass pie pan. Pour the filling so it is about ¾ full. Bake the pie for 50-55 minutes, it is okay if the center is still wobbly. Let cool and decorate with pie crust leaves. Store in fridge and enjoy!



Blueberry Pie!

Hello blog followers! This is the Flour Power Girls, making our first official post! So exciting! This past Sunday, we had a big family gathering (20 people!) and for that we decided to make… wait for it… 2 big, juicy blueberry pies. We embarked on this journey with the always helpful Martha Stewart for guidance. Shout out to Aunt Toria and Auntie L for buying us fresh blueberries from the farmers’ market.

There is something so delicious about pie. Maybe it is the thick, flaky, buttery crust. Or the sweet, ripe and juicy fruit. Maybe it is the beauty of the whole thing, warm and steamy and made for sharing. Whatever it is, we prepped with water in the fridge and  got up at 8:00 (!!!) to make pie crust. We did it somewhat robotically then crawled back into bed. Then back up for filling. Blair’s favorite part – squishing 1/2 a cup of blueberries with her hands! Yay! then baking. The house smelled amazing. If we made “Blueberry Pie in the Oven” scented perfume, we would make a FORTUNE!

The Relatives were very impressed (both parties – the Grandparents as well as the Bronxville Cousins). Uncle Larry and Uncle Jim much appreciated the “breakfast-sized” mini-pies which we baked in jumbo muffin tins, and the pie crust cookies. Yummy!


This is a variation of Martha Stewart’s Blueberry Pie with a Pate Brisee Crust made by everyone!

Crust (Pate Brisee):

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks of butter (1 cup), cut into small pieces
  • varying from ¼ to ½ cup of ice water


  • 3-4 pints of blueberries
  • ¼ cup of sugar
  • ¼ cup of cornstarch
  • 1 ½ tablespoons of cornstarch
  • 2-3 tablespoons of butter cut into small pieces
  • 1 egg yolk
  • ¾ tablespoon heavy cream

Directions for Pate Brisee:

  1. In the bowl of a food processor, or in a large bowl with a pastry cutter, combine flour salt until the mixture resembles small crumbs with a few large ones (pulse with a food processor).
  2. Slowly add the ice water; do not process for more than 30 seconds. If the dough crumbles when you pick up a small amount, add more water; one tablespoon at a time.
  3. Carefully place the dough onto a clean surface and divide it into two sections. Shape the dough into flattened disks and wrap them with plastic wrap. The dough must be refrigerated for at least one hour or overnight. It can be frozen for up to a month; thaw overnight before using.

Directions for Pie:

  1. Roll out your chilled pie dough on a lightly floured surface to a 12-inch round. Fit the dough into a 9-inch glass pie plate; pressing it into the edges. Cut the dough around the edge with a small amount of overhang. Chill pie dough in the refrigerator for 30 minutes.
  2. Place all of the blueberries in a large bowl; crush about ½ cup of them with your hands. Add the sugar, cornstarch, and lemon juice; stir them until they are combined with the blueberries. Spoon blueberries into chilled pie crust; dot with small pieces of butter.
  3. Roll out the rest of dough in the same manner as the first section; place the dough over the blueberry filling.* Use your fingers to press the two pieces together; use a fork to crimp as desired.
  4. Using a knife, cut several vents in the top of the crust. Whisk the egg yolk and cream together. Brush a thin layer of egg wash on the surface of the egg wash. Place the pie in the fridge and refrigerate for 30 minutes. In the meantime, preheat the oven to 400 degrees.
  5. Take the pie out of the fridge and place it on a parchment paper lined baking sheet. Bake for 20 minutes, or until the crust is golden. Reduce oven temperature to 350 degrees and bake for another 45-55 minutes, rotating halfway through. Transfer the pie to a wire rack to cool completely. This pie can be kept loosely covered with saran wrap for up to two days.

And wallah! You have a delicious blueberry pie!

*For extra decorations, take cookie cutters and cut small shapes in the top crust for vents!