Crustless Pumpkin Pie

Crustless Pumpkin Pie is a traditional American recipe for a classic pumpkin pie made with a pumpkin, evaporated milk and gelatine blend that's baked without a crust. The full recipe is presented here and I hope you enjoy this classic American version of: Crustless Pumpkin Pie.

prep time

120 minutes

cook time

20 minutes

Total Time:

140 minutes

Serves:

6–8

Rating:

Tags : Dessert Recipes Milk Recipes Baking Recipes Cake Recipes USA Recipes

This is a rather unusual pumpkin pie, set with gelatine and which is not cooked on a pie crust. Though this is a sweet dish meant to be served as a cake or a dessert, it actually hearkens back to the Roman origins of the original Patina de Cucurbitis (Pumpkin Pie).

Ingredients:

60ml water
2 x 7g envelopes of unflavoured gelatine
480ml evaporated milk, divided
150g brown sugar
450g cooked pumpkin, drained and puréd
2 tsp pumpkin pie spice mix
1 tsp vanilla extract

Method:

Add the gelatine to the water and allow to soak for 5 minutes. Meanwhile add half the evaporated milk to a pan and heat until almost boiling.

Remove from the heat and whisk in the gelatine mixture. Now add the remaining evaporated milk along with the sugar, pumpkin purée, spices and vanilla extract. Stir until well blended then pour the mixture into a lightly-greased deep 22cm pie dish. Place in the refrigerator and chill for at least 2 hours, or until completely set.

Cut into wedges and serve.

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