Pumpkin Pie Bars Without Crust
- May 24, 2022
As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.This crustless pumpkin pie pudding is so satisfying and silky smooth that you won’t miss the crust at all.Foolproof recipe that guarantees delicious, creamy, silky smooth, absolutely perfect results, every time (no weeping or curdling).Or in smaller/individual portions as personal pumpkin pie custards (which is even faster to make).Made all the mistakes while trying to perfect this gluten free pumpkin pie, so that you don’t have to!🙂 It’s sweetened with maple syrup which makes this no crust pumpkin pie even more flavorful in my opinion (and also refined sugar free).Use maple syrup, brown sugar, bourbon, vanilla, cinnamon or any other flavor you like.My husband likes it with slightly sweetened whipped cream, I prefer it with a drizzle of extra maple syrup on top.The original Libby’s famous crustless pumpkin pie recipe tests the doneness with a knife inserted into the custard.So here are my solutions to prevent weeping, curdling and overbaking of this no crust pumpkin pie.Baking this crustless pumpkin pie at 350°F as suggested in the original recipe will most definitely cause the eggs in the custard to cook too quickly.You can lower the chances of weeping and curdling even more by baking this custard in a water bath.Also remember to preheat oven before placing the crustless pumpkin pie inside.I always remove this pumpkin pie pudding while the middle is still a bit runny or jiggly.Solution #4 – Allow the crustless pumpkin pie to cool completely after baking.It’s important to let the pumpkin pie cool completely, before covering it with plastic wrap and refrigerating it.Since every oven and baking dish can transfer heat differently, it’s hard to say exactly when the custard is done.Cooking this crustless pumpkin pie to an internal temperature of 165°F – 170°F ensures that you get perfect, creamy, smooth results.More tips to make a perfect gluten free crustless pumpkin pie.The eggs are gloopy and can cause the spices to clump up and not distribute evenly.By following the order of ingredients added that’s indicated in this recipe, you can make this no crust pumpkin pie pudding using only 1 bowl!Air bubbles on the surface of the custard can be removed easily.I prefer making this in a 9 inch glass porcelain pie plate / dish .This way it’s easier to remove the dishes from the oven and even to rotate them half way through the cooking process.When the crustless pumpkin pie custard has been transferred to a cooler surface, let it cool completely to room temperature.And you can make it any time you want to whip up some simple, delicious pumpkin pie!It’s incredibly creamy, smooth and perfectly sweet, and just so satisfying that you won’t miss the crust at all.4.98 from 34 votes Crustless Pumpkin Pie Pudding Author: Dini K. Cuisine: American, Thanksgiving This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won't miss the crust at all!▢ 12 fl oz evaporated milk 1 can To Serve ▢ Sweetened whipped cream optional.▢ Maple syrup optional Instructions: Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt and cornstarch.Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps.See recipe notes on how to bake this crustless pumpkin pie in smaller dishes.If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit runny or jiggly, but the edges are set - this should take between 60 - 70 minutes.Tips & Tricks Notes for baking this crustless pumpkin pie in smaller dishes.Remove the baking tray from the oven, and then transfer the smaller dishes onto a cold surface to let the individual pumpkin pie puddings cool completely.It’s important to allow the pumpkin pie puddings to cool completely before covering them.The residual heat will continue to cook the custard, while the excess water evaporates.Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”.Sous vide turkey breast roulade with lemon, herb and garlic.
Easy Pumpkin Pie Squares Recipe
The filling was also very very thin (not like the main picture shown - which is thicker than what I came out with).Still, the squares were absolutely delicious - the crust was perfect with just a bit of crunch which made it really lovely.**** So, all in all, a fab recipe, but I might recommend keeping the crust as is and then increasing the filling by 50%. .
Easy Crustless Pumpkin Pie Bites
Little bite-size pumpkin pies that include absolutely no crust prep, but still have alllll the flavor.I want a real holiday this year, filled with a server handing me my plate of steak and mashed potatoes, followed by me eating Thanksgiving dessert in my pajamas at home.I announced it this past Sunday on my instagram and on my podcast, but in case you missed it…Hi, I’m currently with child!!But something changed these past couples years as I’ve worked on myself and grown as a person.No part of me actually thought I was pregnant then BOOM, a positive pregnancy test was smiling back at me.Easy Crustless Pumpkin Pie Bites ★★★★★ 5 from 1 reviews Author: juli.Yield: 12 bites 1 x Ingredients Scale 1x 2x 3x 15 ounces pumpkin puree.grain free crunchy cookies, crumbled Instructions Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners and spray with coconut oil spray.Place all the ingredients for the pumpkin filling in a food processor and blend until smooth.Place in the oven to bake for 20 minutes, until cooked through but still slightly jiggly.Let cool completely then place in the fridge for at least an hour before serving (overnight will work, too, if making ahead of time). .
Pumpkin Pie Bars (with Shortbread Crust!)
We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait!I’ve been in such a Fall frame of mind, and it’s hard to stay that way when I have to keep the AC running all the time lol.One of the reasons I love Fall so much (other than the comfort and game day foods), is all the Thanksgiving recipes… specifically, the pumpkin pie!), and you can actually listen to me talk about my epic cooking fail on this Dishing with Delishes Podcast episode.Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle.Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process.Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours.These bars have to cool and refrigerate for several hours for the custard to fully set, so make them plenty early enough.Don’t worry, as it cools, the filling will sink back down… just like a classic pumpkin pie would.Pumpkin pie bars can be served cold, at room temperature, or slightly warmed. .
Pumpkin pie bars recipe
Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie.I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty.The pie filling was mind blowing delicious, the slices weren’t picture perfect.I made this pumpkin pie successfully last year using Pillsbury refrigerated crescent dough for the crust and few days ago I revisited the recipe and used the crust from the tomato quiche instead of the refrigerated one.Bake them until just set (just like you would do with a cheesecake) and let them bars cool completely before cutting them.I highly recommend refrigerating them over-night, but if you are short on time, please allow at least 1-2 hours in the fridge, once completely cooled.Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball.Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes.(can be made up to 3 days in advance) When ready to bake the bars, heat the oven to 350F.With your fingers press the crust in the button and on the sides of the prepared baking pan.In large bowl, whisk the filling ingredients until smooth and well blended.To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice. .
Crustless Pumpkin Pie Recipe [VIDEO]
Crustless Pumpkin Pie is a very tasty, creamy, and easy-to-make dessert that is also crazy low in calories.We love making high-quality and delicious pumpkin flavor desserts.With holidays around the corner, pumpkin recipes are surely high on the to-do list.This Crustless Pumpkin Pie is the perfect dessert option to make in the calorie-heavy holiday season!The pie is so easy to make, with a foolproof recipe, that is very hard to mess up.Also, since the pie has no crust, it literally melts pleasantly in your mouth.It is a nice change from the traditional pumpkin pie and is also lighter in calories.If you are looking for something more special to try during this holiday season, then this low carb pumpkin pie would be an excellent choice.In addition, this no crust pumpkin pie is packed with vitamins and is low in sugar and unhealthy fats.Gluten-free : For those with celiac disease looking for a creamy and delicious dessert, this crustless pie is the ideal treat to have.Whether you want something festive during the fall season, or to serve at your Thanksgiving table, this is the perfect dish!: For those with celiac disease looking for a creamy and delicious dessert, this crustless pie is the ideal treat to have.Whether you want something festive during the fall season, or to serve at your Thanksgiving table, this is the perfect dish!Low Carb dessert: It is also a low-carb dish, and perfect for weight watchers diet.Spices : I love using cinnamon, cloves, nutmeg, ground ginger, vanilla extract, and a bit of salt.: I love using cinnamon, cloves, nutmeg, ground ginger, vanilla extract, and a bit of salt.Unsalted butter and heavy cream: This makes the pie super-rich and creamy.Preheat oven: First, preheat the oven to 350 degrees f. Mix the ingredients: Next, in a large mixing bowl, whisk the ingredients together to make the batter filling.: I love using maple syrup or honey as an alternative to white sugar.Keto pumpkin pie: To make it keto-friendly, use sugar-free sweetener, or sugar substitutes instead of maple syrup.I love serving this creamy pumpkin pie with the following toppings;.Also, pumpkin pie filling is flavored with spices like cinnamon, clove, allspice, and ginger, and is also sweetened.Then, bake in the preheated oven, foil side up, 1 hour, or until tender.Lastly, using a fork, scrape the meat from shell halves and puree in a blender or food processor.Simply follow the recipe steps below, and skip the whipped cream topping.Once the pie is baked, let it completely cool on a wire rack.When ready to serve, simply add the whipped cream topping.In addition, I have attached the recipe video to better guide you through the cooking steps.When the pie is completely baked, let it cool at room temperature and then refrigerate for at least 3-6 hours.In addition, remember to immediately transfer the pie pan to a cold surface to cool off.5 from 8 votes Save Share Print Pin Prep Time: 10 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 20 minutes Servings: 12 servings Calories: 182 kcal Author: Catalina Castravet Ingredients ▢ 3 large eggs.▢ 4 tablespoons unsalted butter (melted) US Customary Metric Cook Mode Prevent your screen from going dark Instructions ▢ Preheat oven to 350 degreed F.▢ To a large bowl add: cinnamon, ground ginger, nutmeg, salt, baking powder, and cornstarch.Once it has completely cooled, transfer to the fridge for at least 6 hours or better overnight. .
Crustless Pumpkin Pie - Low Carb/Keto Recipe
Crustless Pumpkin Pie recipe made with just a few simple ingredients and won’t have you missing the crust one bit.I realized myself that it isn’t the crust necessarily that I love so much but the pumpkin pie flavor mixed with some keto whipped cream and oh my word heaven.You can easily cut the dish into smaller pieces to lower the carb count but I was being realistic to what portion my family generally takes when there is pumpkin pie around.Check out our homemade keto whipped cream recipe that is 1 Net Carb per serving.If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols. .
Pumpkin Pie Bars
They absolutely taste like a pumpkin pie, only in a square form, and the whipped cream on top totally finishes it off.For this simple, yet delicious dessert, all you need to do is mix 3 ingredients and press in a pan to make the crust.This is my no fail recipe for my delicious shortbread, which is also perfect as a crust for these bars.If using unsalted butter, make sure to add a pinch of salt to the crust.If using unsalted butter, make sure to add a pinch of salt to the crust.Evaporated milk actually acts as a thickener in pumpkin pie filling so you don’t end up with a runny mess.Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.Opt for a side of vanilla ice cream, warm caramel sauce, or even make a crumble on top.If not serving immediately, I like to store the whipped cream separately until ready to use.Use my homemade Pumpkin pie spice, it’s cheaper and can be used in a variety of baking.Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve.Unthaw in the fridge and when ready to eat, make the whipped cream. .
Pumpkin Pie Bars
Who is ready for Sweet Potato Casserole, Cranberry Sauce and Pecan Pie Bars?Today I’m bringing you a pumpkin pie recipe that is perfect for the busy holiday season.How to make pumpkin pie bars Step 1: Shortbread crust: Beat butter, brown sugar, flour, and salt until crumbly.Recipe tips Bake the pie until the outer edges are set and the very center is still a little bit jiggly.Cool to room temperature (on a wire rack), then place in the refrigerator until chilled.The thickness of the bars will vary quite a bit based on pan size (see photo below).SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM.▢ 1 ½ teaspoons pumpkin pie spice , increase to 2t for stronger flavor.▢ 1 teaspoon vanilla extract Pecan topping (optional): ▢ ½ cup light brown sugar , packed.▢ ½ cup chopped toasted pecans Instructions Crust: Preheat oven to 350°F.Line an 8×8 or 9×9 pan with foil, leaving overhang on at least two sides so that the bars can be easily removed.The bars should bake until the filling is mostly set, but the very center still jiggles just a bit.Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.Pecan topping (optional): In a small saucepan, combine the brown sugar, butter and salt.Notes I highly recommend Libby’s pumpkin puree and name brand spices. .
Not only are pumpkin pie bars the perfect way to feed your hungry crowd on Thanksgiving, they are also so much easier to make than a traditional pie.Just a quick press into the pan and your crust will be ready to go. .