She Strengthens

Effortless Pumpkin Pie Recipe: No Crust Required!

Are you intimidated by the thought of making a homemade pie crust? Do you wish there was a way to skip the hassle and still enjoy a delicious pumpkin pie? Look no further! This innovative recipe from Jansen Chan eliminates the need for a traditional crust, making it perfect for those short on time or lacking in pastry skills.

The Magic of a Pseudo-Crust

The secret to this crustless wonder lies in the liberal use of butter and sugar in the pie pan. By coating the pan with a thick layer of softened butter and sprinkling it with coarse raw sugar (or granulated sugar), you create a sweet and crunchy base for your pumpkin custard. It’s a game-changer for anyone who’s struggled with flaky crusts in the past!

A Creamy, Spiced Delight

The pumpkin custard itself is a masterclass in warm, comforting flavors. With a blend of milk, pumpkin puree, eggs, and spices, this filling is sure to become a new fall favorite. And let’s not forget the best part: it’s incredibly easy to make! Simply blend all the ingredients together until smooth, pour into your prepared pan, and bake until puffed and golden.

Easy as Pie (Literally!)

To make this crustless pumpkin pie, you’ll need the following ingredients:

• 1-2 tablespoons softened butter
• 2-3 tablespoons raw sugar (or granulated sugar)
• 3/4 cup milk
• 7 1/2 ounces pumpkin puree
• 4 eggs
• 1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1/3 cup flour
• 2 ounces melted butter
• 3/4 cup brown sugar

Step-by-Step Instructions

1. Preheat your oven to 300°F (for a glass pie pan) or 325°F (for a metal pan).
2. Rub the softened butter all over the inside of the pie pan, making sure to cover every inch.
3. Sprinkle the raw sugar into the pan, tilting it to coat the bottom and sides evenly.
4. In a blender, combine the milk, pumpkin puree, eggs, salt, pumpkin pie spice, flour, melted butter, and brown sugar. Blend until smooth and creamy.
5. Pour the mixture into your prepared pan and bake for approximately 30 minutes, or until puffed and risen.
6. Remove from the oven and let cool. When pressed gently, the pie should feel firm and slightly resistant. If it’s still soupy, return it to the oven for a few more minutes.

That’s it! This crustless pumpkin pie recipe is a true showstopper, perfect for impressing friends and family at your next fall gathering. So why wait? Get baking and enjoy the ooohs and ahhhs!