Thanksgiving Day is around the corner, have you ever considered what to eat on that night?
Only turkey? Why not read this article to increase your flavor of Thanksgiving dinner?
No-Crust Pumpkin Pie
Crustless Pumpkin Pie Ingredients
Canned pumpkin: Like most pumpkin pie recipes, this one uses canned pumpkin. Make sure you don’t buy pumpkin pie filling, which contains added sugar and spices. You can also use fresh pumpkin puree, which is easy to make at home (but doesn’t produce as consistent results as canned pumpkins).
Eggs: Without the crust, this pumpkin pie is in essence a pumpkin custard. Eggs are integral to getting the custard to set into a creamy, smooth pie.
Evaporated milk: You need evaporated milk for pumpkin pie because it adds richness and makes the pie creamy. Shelf-stable evaporated milk has been cooked down to remove moisture, so it’s creamier than refrigerated milk. Heavy whipping cream is a good alternative texture-wise, but if you use thinner milk, like 2% or even half and half, the final result might be too runny.
Directions
Step 1: Make the custard
Preheat the oven to 350°F. In a bowl, combine the sugar and flour. Add the eggs and mix well. Stir in the pumpkin, milk, vanilla and cinnamon, and mix until well blended.
Editor’s Tip: Mixing the ingredients in this order helps prevent the flour from clumping in the liquids.
Step 2: Bake the pie
Pour the pumpkin mixture into a greased 9-inch pie plate. To make a water bath, which helps prevent the pie from cracking, place the pie plate in a 15x10x1-inch baking pan and add 1/2 inch of hot water to the pan. Bake the pie until a knife inserted in the center comes out clean, about 50 minutes. You can also check the temperature of the pie to see if it’s done: The internal temperature of pumpkin pie should be around 150°.
Step 3: Let the pie cool
This is one of the most important steps to making any pumpkin pie: Let the pie cool on a wire rack for at least two hours. If you don’t let it cool slowly, you could risk a pie with a big crack on top. If you’re not eating it right away, store the crustless pumpkin pie, covered, in the refrigerator.
Flour: While there isn’t a crust, this recipe still calls for all-purpose flour. Why? Without the crust, it needs something to help bind it together so it’s not just a soupy mess in a pie plate. The gluten in flour helps with that.
Sugar: You’ll use granulated sugar in this recipe, but you can replace some or all with light brown or dark brown sugar for molasses flavor.
Cinnamon: A scant amount of cinnamon is required for this crustless pumpkin pie, but feel free to add more if preferred.
Do you use canned pumpkin or fresh pumpkin puree?
Any pumpkin pie, whether made with fresh pumpkin or canned pumpkin, is a great pie. Our Test Kitchen recommends using canned pumpkin for most pumpkin pie recipes because it saves time and is a consistent product. Homemade pumpkin puree can vary depending on what type of pumpkin you use, how you cook it, and how much moisture you get out. That said, if you want to make pumpkin puree, you can substitute cooked, mashed pumpkin with the canned version for this recipe.
Can you use pumpkin pie filling instead of canned pumpkin?
You can’t use pumpkin pie filling instead of canned pumpkin in this crustless pumpkin pie recipe. Sugar and spice are already added to the pumpkin pie filling, and it will throw off the flavor of the pie. Canned pumpkin is just pumpkin, without other ingredients.
Double Peanut Pie
Total Time: 40 minutes
Main Ingredients: Creamy peanut butter, salted peanuts, pie shell
Level: Beginner
While pecan pies are plentiful this time of year, we suggest shaking up your Thanksgiving dessert routine a bit. This recipe uses plenty of peanuts and peanut butter for a treat that tastes amazing on its own or served with a scoop of chocolate ice cream.
“I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown in Virginia, and I always look for ways to use local products.” —Recipe contributor Vivian Cleeton, Richmond, Virginia
Spiced Butternut Squash Pie
Total Time: 1 hour
Main Ingredients: Pie crust, butternut squash, evaporated milk, ginger
Level: Beginner
Instead of serving baked butternut squash at dinner, incorporate it into dessert. Its texture is similar to that of sweet potato, so you can be sure it’ll make for a satisfying pie.
“My mom always made this dessert with her homegrown squash. It was my dad’s favorite after-dinner treat. I continue to make it to this day.” —Recipe contributor Johnna Poulson, Celebration, Florida.
Peanut Butter Pudding Pie
Total Time: 20 minutes
Main Ingredients: Vanilla pudding mix, peanut butter chips, graham cracker crust, milk chocolate chips
Level: Beginner
This pie is speedy to stir up. Use a packaged pudding mix as the base and a store-bought pie crust. In minutes, you’ve got a Thanksgiving Day (or any day) dessert to share.
“This peanut butter pudding pie is pretty enough to serve to company… if your family doesn’t get to it first! No one can resist a sweet piece of this creamy chocolate and peanut butter dessert.” —Recipe contributor Valerie Sisson, Norton, Ohio
Gingersnap Crumb Pear Pie
Total Time: 1 hour, 35 minutes
Main Ingredients: Pears, gingersnap cookies, dough for single-crust pie
Level: Intermediate
Don’t let apples steal the show at your table. This pear pie is wonderfully autumnal, especially with its gingersnap crumble on top.
“This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist.” —Recipe contributor Fay Moreland, Wichita Falls, Texas
Mom's Custard Pie
Total Time: 1 hour, 5 minutes
Main Ingredients: Eggs, sugar, vanilla, 2% milk
Level: Intermediate
“Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather, and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested.” —Recipe contributor Barbara Hyatt, Folsom, California