Compensation for this crustless pumpkin pie post was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Crustless Pumpkin Pie
Welcome to the official start of my holiday season! Today I’m joining with Sunday Supper and Gallo Family Vineyards to bring you one of my newly developed recipes just in time for your holiday table: Crustless Pumpkin Pie.
Along with this delectable treat, I have two Gallo Family wines to share with you. I recently sampled one wine from their collection of red wines, and one from their collection of rose wines.
Gallo Family Merlot is dry and medium-bodied with smooth fruit flavors of black cherry and ripe plum. A hint of oak gives this wine additional character for pairing with robust foods such as roasted or grilled meats and vegetables. Gallo Family White Zinfandel is lightly sweet and medium-bodied, with flavors of fresh, bright fruit such as strawberry and white peach. It’s a refreshing wine to serve chilled, and can even be served alongside desserts.
Speaking of desserts, during the holiday season I become possessed by the urge to bake. When the mood strikes, I might bake the same type of dessert over and over, testing different ingredients, methods of combination, baking temperatures, and baking vessels. This crustless pumpkin pie is the product of one of those experimental sprees.
Originally, I started out with a spare can of pumpkin leftover from my whole wheat pumpkin muffins. Lacking evaporated milk, I tested the classic pumpkin pie recipe on the back of the pumpkin can using a combination of milk and half-and-half. The texture was not ideal, so I bought a can of evaporated milk and read about how to produce the ideal texture in baked custard. (Pumpkin pie is simply a custard with a lot of pumpkin in it.)
I learned that there are several factors to making a successful custard. First, you must not overcook it. My original recipe baked at 350 F, which is a bit high and can cause the egg proteins in the custard mixture to firm up too much. I dialed the baking temperature back to 300 F to solve this problem.
I also discovered that too few egg yolks can prevent emulsification, which helps with creating that smooth texture you want in pumpkin pie. So, I added an egg yolk to the two whole eggs called for in the first recipe.
Finally, I found that custard has an exact temperature at which it should be removed from the oven: 175 F. I laid out my handy instant read thermometer next to my oven mitt so that I’d be ready when the time came.
Since I find pie crust making to be tedious (and the quantity of butter involved to lack the appropriate payoff in flavor) I left off the crust completely and poured the custard mixture for the crustless pumpkin pie directly into a springform pan. This has several distinct advantages. It saves about a thousand calories, and it saves a lot of time. How do you beat that?
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 2 large eggs plus 1 large egg yolk
- 15 ounces canned pureed pumpkin
- 12 ounces evaporated milk
- Zest of one orange (use the finest grater you have)
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar
- Preheat the oven to 400 F. Mix the sugar, pumpkin pie spice, and salt together in a small bowl. In a large mixing bowl, beat the eggs and yolk lightly. Add the sugar mixture to the beaten eggs and whisk together.
- Whisk in the pumpkin. Gradually whisk in the evaporated milk. Pour into a 9 inch springform pan.
- Bake for 15 minutes at 400 F, then reduce heat to 300 F and continue baking for 20 to 35 minutes, or until an instant read thermometer reads 175 F when inserted in the middle of the pie.
- Remove the pie from the oven and let cool for 90 minutes. Place in the refrigerator to cool completely.
- Place the zest and whipping cream together in a mixing bowl. Stir together, then cover the bowl and let sit in the refrigerator for an hour or more.
- Strain the cream through a fine mesh strainer to remove the zest. Whip the cream with a whisk until soft peaks form, then add the powdered sugar and whip a little more. Garnish slices of pie with the whipped cream and serve immediately.
You can easily find these wines by using the Gallo Family Vineyards store locator. Make sure you save your corks, because Gallo is donating $1 to Meals on Wheels America for every cork submitted through the mail and through their website. Be a part of the Every Cork Counts program to help end senior isolation and hunger!
- Bacon Pineapple Jalapeño Cheese Ball from Renee’s Kitchen Adventures
- Baked Brie with Cranberries & Almonds from Peanut Butter and Peppers
- Best Bar Nuts from Shockingly Delicious
- Lamb Seekh Kebabs from Soni’s Food
- Mediterranean Turkey Pita Bites from Magnolia Days
- Roasted Garlic Onion Dip from Food Done Light
- Roasted Cranberry Crostini from Recipes, Food and Cooking
- Slow Cooker Queso Blanco with Salsa Verde from Bobbi’s Kozy Kitchen
- Spicy Shrimp and Roasted Pepper Cheese Crostini from Fearless Dining
- Italian Hoagie Flatbread from Family Foodie
- Roast Duck with Mole Sauce from Curious Cuisiniere
- Seafood Cannelloni from Palatable Pastime
Desserts and Sweets:
- Caramel Bread Pudding from Cosmopolitan Cornbread
- Chocolate Cups Filled with Cinnamon Pastry Cream and Berries from Hezzi-D’s Books and Cooks
- Chocolate Dipped Cheesecake Bites from That Skinny Chick Can Bake
- Chocolate Hazelnut Mousse from Life Tastes Good
- Cranberry Orange Walnut Truffles from Desserts Required
- Cranberry Panna Cotta from The Freshman Cook
- Crustless Pumpkin Pie with Orange Scented Whipped Cream from Recipe for Perfection
- Dark Cherry Chocolate Cheese Danish from Cindy’s Recipes and Writings
Plus don’t miss the Seasonal Wine Pairing Tips by Sunday Supper Movement.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.