Best No-Crust Pumpkin Pie With Crunchy Streusel Topping

This wonderful no-crust pumpkin pie recipe comes out taller than most after baking and is so delicous that you will never miss the crust.
This wonderful no-crust pumpkin pie recipe comes out taller than most after baking and is so delicous that you will never miss the crust. | Source

Why Leave the Crust Off a Pie?

I first saw a recipe for a crustless pumpkin pie in a mystery novel about a club of overweight friends that went on diets together and solved murder mysteries. That was Carbs and Cadavers by J.B. Stanley and she now has a whole series of the mysteries on bookshelves everywhere, complete with diet-friendly recipes.

Stanley's recipe for crustless pie in her first book is very good, I must say, and it saves calories - but I began experimenting with ingredients and measures and came up with my own. This was after haunting my favorite book stores like Half Price Books and the discarded book sales at all of our libraries in Central Ohio.

Half Price Books also has expensive foodie magazines for 50¢ each and they often feature highly exotic recipes. I'll never have a chance to use some of the most exotic ingredients therein, but I will always gain good ideas as I read through the recipes.

Sometimes, you can get an idea for a dessert ingredient from a non-desert recipe. Competing professional chefs on television reality shows must have a wonderful time -- when judges or visiting chefs are not breathing down their necks and scowling at them! (Or worse yet, cursing over the food in the kitchen - I can see the food shrivel at every word.)

Don't let any visiting chefs curse or shout over this pie, please, and it should turn out well! My favorite way to enjoy it is to add a 3/4 Cup of Golden Raisins to the filling just before baking. You might like this as well.

Cook Time

  • Prep time: 20 min
  • Cook time: 40 min
  • Ready in: 1 hour
  • Yields: One 9-inch Pie

No-Crust Pumpkin Pie With Crunchy Struesel Topping

4.3 stars from 3 ratings of Crustless Pumpkin Pie

Ingredients: Crustless Pumpkin Pie

  • 1 15-oz. can Pumpkin puree
  • 3/4 Cup Granulated Sugar
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Baking Powder
  • 1/2 Cup All purpose Flour, Word has it that King Arthur's is the best brand for most baking.
  • 1 tsp each Cinnamon and Nutmeg, Add 1/2 tsp Ginger, if you like.
  • 2 Large Eggs, Well beaten, until light yellow in color.
  • 8 oz. Evaporated Milk, This is only 2/3 of a standard can of the milk and not the whole can.
  • 1/2 tsp Vanilla

For the Crunchy Topping:

  • 1/3 Cup quick-cooking Oats
  • 1/3 Cup packed Brown Sugar
  • 2 TBSP soft Butter

Stir the oats and brown sugar together until well blended and then cut in butter until a streusel consistency is gained. If too sticky, add a few more oats.

Instructions

  1. Set oven heat to 350 degrees F and prepare a 9-inch diameter pie pan by spraying with cooking spray.
  2. In a large bowl, mix the pumpkin puree, sugar, and spices (not the baking powder) until well blended.
  3. Carefully add in the beaten eggs and mix well.
  4. Stir in the flour, baking soda and vanilla; stir until mixed.
  5. Slowly add in the evaporated milk a little at a time still until evenly mixed.
  6. Pour filling into the pie pan and distribute the topping over the surface.
  7. Bake for 40 minutes or until a knife inserted into the center of the pie comes out clean. Remove from oven, cool for 15- 20 minutes and refrigerate. Serve with whipped topping or drizzle with chocolate sauce.

Does anyone remember Chef! with Lenny Henry as the shouting Chef du Cuisine of Chateau Anglaise?

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Comments 10 comments

KoffeeKlatch Gals profile image

KoffeeKlatch Gals 3 years ago from Sunny Florida

Patty, what a great recipe. I will have to make it. It's epecially good this time of year. It sounds delicious. Definately a five star rating. It kind of reminds me of cake pie.


carol7777 profile image

carol7777 3 years ago from Arizona

Sounds good enough to dig into right now. Lovely recipe..Voting up and pinning.


cclitgirl profile image

cclitgirl 3 years ago from Western NC

Oh my goodness! I have a serious, serious weakness for pumpkin. In fact, I just finished a piece of pumpkin cake that I made last week. I'm going to have to make this for sure. :)


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

Everyone try pumpkin in cheesecake as well - very smooth and creamy - thats what I like about this pie. It's almost a pudding kind of dish.


drbj profile image

drbj 3 years ago from south Florida

Although I am not the biggest fan of pumpkin pie, Patty, I do like your streusel topping. So it is a tribute to both your culinary and writing skill that I will try this topping on apple pie.


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

Thank you very much, drbj! I am working on a pie this week that combines pumpkin and banana, so you may see it on HubPages soon.


tillsontitan profile image

tillsontitan 3 years ago from New York

Aren't we lucky you like to experiement with recipes! This sounds scruomptious for all those pumpkin lovers. Loved your intro as well.

Voted up, useful, and interesting.


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

Thanks or the praise, tillsontitan; I do think this pie is particularly good. Some pies along the way to it were pretty odd. :)


sccanseco 3 years ago

I am always looking for new ways to experience old favorites - I will definitely give this a try! Sounds delicious! Thanks for the Hub - voted up and useful!


Patty Inglish, MS profile image

Patty Inglish, MS 3 years ago from North America Author

I hope you like it! - I just made another last week and it was still delicious as ever.

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