Crustless Pumpkin Pie
Making a pumpkin pie without a crust is much easier than making one with a crust. By simply removing the pastry from the equation, the pumpkin pie filling bakes on its own and sets into a sliceable dessert.A piece of this confection is more like a slice of smooth pumpkin custard—topped with whipped cream and some freshly grated nutmeg. If we're honest, we genuinely think this crustless iteration may be just as good as the traditional pie slice. The only difference in baking a crustless pumpkin pie is that the pie plate with the pumpkin filling must bake in a water bath instead of directly on a rack in the oven. By setting the pie plate in a large roasting pan and filling the roasting pan with hot water, you ensure that the gentle heat of the hot water in the oven cooks the filling evenly without overcooking the edges. Spiced with a nostalgic blend of cinnamon, ginger, cloves, and nutmeg, you'll find that our crustless pumpkin pie tastes just like you want it to, but without the fuss of a pastry layer.