Self Crusting Pumpkin Pie Recipes

SELF-CRUSTING PUMPKIN PIE

Self-Crusting Pumpkin Pie image

The crust and filling of this pumpkin pie cook together to create a simply delicious dessert for your holiday table, no rolling, chilling or prebaking required. A sweet batter wraps over the edge of the filling and bakes into a golden-brown crust with a cake-like texture. The filling uses a pumpkin pie spice blend to cut down on the number of ingredients required without skimping on the warm flavor and aroma. Serve slices with a dollop of fresh sweetened whipped cream for extra richness and a beautiful presentation.

Provided by Food Network Kitchen

Categories dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
1 large egg, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter, melted and cooled slightly
One 15-ounce can pure pumpkin purée
3 large eggs, at room temperature
1 cup packed light brown sugar
1 tablespoon cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups half-and-half
Whipped cream, for serving, optional

Steps:

Position a rack in the middle of the oven and preheat to 350 degrees F. Lightly spray a glass 9 1/2-inch deep-dish pie plate with cooking spray.
For the crust: Whisk the flour, granulated sugar, baking powder and salt together in a medium bowl. Whisk the half-and-half, egg and vanilla together in a measuring cup or small bowl. Add the wet ingredients to the dry ingredients. Add the melted butter and whisk just until combined. Pour the batter into the prepared pie dish and set aside while you make the pumpkin filling.
For the filling: Whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice and salt together in a large bowl, preferably one with a pour spout, or in a very large glass measuring cup with a pour spout (see Cook's Note). Pour in the half-and-half and whisk until the mixture is completely combined and smooth.
Carefully pour the filling into the center of the pie dish over the crust batter. When all of the filling has been added there should be a 1 1/2- to 2-inch ring of batter still visible around the edges. Use a rubber spatula or spoon to slightly pull in around the edge where the crust batter and the filling meet so that the edges have a slightly fluted appearance.
Bake until the center of the pie is almost set but is still slightly wobbly and the crust is golden brown, 60 to 65 minutes. Cool the pie on a wire rack to room temperature, about 2 hours, then refrigerate for 4 hours or overnight. Serve sliced with a dollop of whipped cream if using.

IMPOSSIBLE PUMPKIN PIE

Impossible Pumpkin Pie image

This is my mom's recipe that makes its own crust. It's very easy and extremely good!

Provided by Betsy

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

¾ cup white sugar
3 tablespoons butter, softened
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons vanilla extract
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside.
Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 34.7 g, Cholesterol 71.7 mg, Fat 9.5 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 309.2 mg, Sugar 25.6 g

SELF-CRUSTING PUMPKIN PIE

Self-Crusting Pumpkin Pie image

A lower carb version of the holiday staple.

Provided by Mikekey * @Mikekey

Categories Pies

Number Of Ingredients 12

Ingredients

1/2 cup(s) egg substitute (or two eggs)
1 can(s) (15 ounce) pumpkin puree (not pumpkin pie mix)
1/3 cup(s) granulated sugar
1/3 cup(s) brown sugar, firmly packed
1/4 teaspoon(s) salt
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) ground cloves
1/2 teaspoon(s) ground ginger
3 tablespoon(s) all purpose flour
1 cup(s) dry milk powder
1 cup(s) water

Steps:

Preheat oven to 350F. Coat a 9-inch pie pan with nonstick cooking spray.
Mix all ingredients except water together in a large bowl.
Gradually stir in water until well mixed.
Pour batter into pan.
Bake 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
Cool on wire rack.
Refrigerate leftovers.

SELF-CRUST PUMPKIN PIE

Self-Crust Pumpkin Pie image

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

Provided by Sages Mom

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup fat free egg substitute
15 ounces pumpkin puree
1/3 cup white sugar
1/3 cup packed brown sugar
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3 tablespoons white flour
1 cup dry milk
1 cup water

Steps:

Mix all ingredients except water together in a large bowl.
Gradually stir in water until well mixed.
Spray a 9-inch pan with cooking spray.
Pour batter into pan.
Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
**Keep pie chilled after cooking.

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