Pumpkin Pie Crust Recipe Without Butter
I made 6 crusts 3 in the freezer for later on and made 3 pecan pies last night.
Pumpkin pie crust recipe without butter. Stir in the pumpkin milk vanilla and if desired cinnamon. This naturally gluten free crustless pumpkin pie is a cinch to make. In a large bowl mix the eggs with sugar until light in color.
I found this recipe here yesterday and decided to be bold and give the recipe a try. Allow the no crust pumpkin pie to cool at room temp for about 30 minutes then cover and allow pie to chill in the fridge for about 3 to 4 hours. Using clean hands press mixture into pie plate coming just up the sides of the pie plate but do not cover the outer rim of the pie plate.
Add the eggs and egg yolks and whisk until combined. Beat the eggs and egg yolk in a large bowl. Dollop with whipped cream and dig in.
All ingredients are mixed together and baked for about 1 hour to form a custard pie without a crust. The bulk of the total time is due to the 2 hours cooling time. Add spices and mix.
Bake the pie until the center is almost set about 55 60 minutes give or take. This will help prevent the top of the pie from becoming cracked. With its rich flavor butter typically comes to mind when making a pie crust.
In a bowl mix pumpkin sugar eggs and vanilla. Mix until well blended. Pre heat oven to 425 f.