VeryBestBaking.com | Crustless LIBBY’S® Famous Pumpkin Pie

Crustless LIBBY’S® Famous Pumpkin Pie

Level: Easy

Rating:

Prep Time: 10 min

Cook Time: 55 min

Cooling Time: 2 hrs

Yields: 8 servings

For some pumpkin pie lovers, the most important part of the pie is the creamy, pumpkin filling. Try this crustless version of Libby's Famous Pumpkin Pie, without the crust, and enjoy more of what you love about this pumpkin holiday tradition.

See LIBBY’S® Famous Pumpkin Pie recipe for filling ingredients and mixing directions. Then, see below for baking directions.

Ingredients

Nonstick cooking spray
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Whipped cream, (optional)

Directions

PREHEAT oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

SPRAY with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.

PREPARE filling as directed on 15-oz. or 29-oz. can of LIBBY’S® 100% Pure Pumpkin. Pour into pan or dish.

BAKE as directed below or until knife inserted near center comes out clean.

COOL on wire rack for 2 hours. Serve immediately or refrigerate.

LIBBY’S® 100% Pure Pumpkin 15-oz. can recipe (Makes 8 servings)

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

8-inch-round cake pan: 350º F; bake for 45 to 50 minutes
9-inch-round cake pan: 350° F; bake for 35 to 40 minutes

8-inch-square baking pan: 350º F; bake for 45 to 50 minutes
8-inch-square glass baking dish: 325º F; 55 to 60 minutes

9-inch-square baking pan: 350º F; bake for 35 to 40 minutes

11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes

13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes
13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes

LIBBY’S® 100% Pure Pumpkin 29-oz. can recipe (Makes 16 servings)

13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes
13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Milk: calories 170; calories from fat 40; total fat 4.5g; saturated fat 2.5g; cholesteral 65mg; sodium 210mg; carbohydrate 28g; fiber 2g; sugars 25g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Lowfat 2% Milk: calories 150; calories from fat 20; total fat 2g; saturated fat 1g; cholesteral 60mg; sodium 220mg; carbohydrate 28g; fiber 2g; sugars 25g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

Nutritional Information for 1 serving -- 15-oz. can recipe made with CARNATION® Evaporated Fat Free Milk: calories 150; calories from fat 15; total fat 1.5g; saturated fat 0g; cholesteral 55mg; sodium 230mg; carbohydrate 29g; fiber 2g; sugars 27g; protein 5g; Vitamin A 130%; Vitamin C 0%; Calcium 15%; Iron 4%

Recipe Reviews

LOVE IT!!!!!

by j. jennifer , pa on Nov. 2011

This is soooooo good! I didn't even miss the crust! I just made it a few hours ago an I've already eaten a fourth of it!!!! It is very easy and YUMMY!!! It is perfect for anyone who can't have wheat - I will make again and again! Thanks!!!

Gluten Free!

by B. Barb , Wisconsin on Nov. 2009

My son was recently diagnosed that he is gluten intolerant. So I'm happy to see he will still be able to enjoy pumpkin pie for Thanksgiving because I can still make this crustless without change the original recipe too much!

Flawless Pumpkin Goodness!

by B. Bee , on Nov. 2009

I am an expert pie crust baker but HATE soggy crusts with custard pie! I never heard of a crustless pumpkin pie, did a search, found this, and made it. Flawless! Exactly what we like! I added pie crust cut-outs like leaves, to the edge. They were nice and crispy so it was the best of all worlds.

My favorite pumpkin pie

by A. Alicia , Largo, FL on Feb. 2009

This crustless recipe is a favorite in my family, adults and children alike, because we love the pumpkin but don't need the crust. Very simple to make since you leave out the messy crust-making step!

Yummy in the Tummy

by V. Vickey , Oklahoma City, OK on Dec. 2008

My daughter and grandson's favorite pie is pumpkin & my mom used to make them one each year. This year that task was up to me & since neither of them like the crust, I used this recipe. It was a huge hit. I guess I should have made two!!

Lowered Carbs Even More

by B. BRENDA , on Nov. 2008

I love this pie. I always believed, "if only pie didn't have a crust, it would be so good." Here it is. I used Splenda, no salt and used 'pumpkin pie spice' in same quantity. Lite & Awesome.

Easy, yummy crustless pie....

by R. Rosemary , FOWLER, OH on Aug. 2008

Our families have been making this crustless pumpkin pie since it was introduced years ago...not a holiday goes by that we don't have several ready for those 'pumpkin pie lovers'. Believe me...try it and you will love it!!!!

Yummy!

by L. L , ANAHEIM, CA on May. 2008

I am a big fan of pumpkin pie but, I LOVE this recipe because you have nothing but the BEST part of the pie. I will make it again ( often ).

This is the best pumpkin pie EVER

by T. Tilda , HOTCHKISS, CO on Mar. 2008

I live with a bunch of pumpkin pie lovers but I hate the crust. I gave this recipe a try and not only is it as pie to make, no pun intended it is delicious. Once the pie cooled to room temperature, I wished I had made several, it's the first time I've seen a pie disappear so quickly. The pie plate was empty in under 10 minutes.

great without crust

by p. patricia , YORKTOWN, VA on Feb. 2008

this is wonderful.I do not care for the high calorie crust.This makes more sense for more pie with less calories and fat.