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
- FOR OPTIONAL PIE CRUST LEAVES: Follow Martha Stewart’s pie crust, but do not roll out crust yet.
- 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.
- 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.
- 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!