crustless pie

This Bourbon Chocolate Pumpkin Pie is the BEST pumpkin pie recipe - it's a crustless pumpkin pie that's EASY to make! Gluten free, dairy free and paleo!

Bourbon Chocolate Pumpkin Pie (Crustless)

oz canned pumpkin purée

almond or coconut milk (almond milk will cook faster)

eggs

tbsp refined melted coconut oil

tsp vanilla extract

bourbon (substitute 1 to 2 tsp almond extract

maple syrup

coconut flour

arrowroot

tsp kosher salt

tsp pumpkin spice – optional

tsp baking powder

dark chocolate baking bar (I love this brand)

crushed nuts – optional.

Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.

Next combine your milk, eggs, maple syrup, vanilla, bourbon, and butter in a mixing bowl. Add your pumpkin puree and mix with hand mixer or stand mixer on medium until smooth.

In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.

Mix your dry batter with your blended egg/pumpkin batter. Stir together until smooth.

Place chocolate in microwave safe bowl. Heat it on medium high for about 45 seconds to start with. Remove from the microwave and stir. Repeat heating in smaller intervals, 15 to 20 seconds, stirring in between, until the dark chocolate is completely melted. You can also do this on the stove top on medium to medium high. Just make sure chocolate has smooth consistency for end result.

Two options here to add the chocolate. Fold chocolate into pumpkin batter OR our pumpkin batter into the prepared pie pan and then swirl your chocolate on top.

Sprinkle a handful of crushed nuts on top. optional

Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.

Check the middle to make sure it’s no longer liquid. (see notes for more baking times)

Remove from oven. If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle.

I don't have bourbon but I do have spiced rum.  How do you think that would taste?

You should be selling this recipe to all the Restaurants... I can't even put into words how amazing this is. So much flavor but not overly sweet! LOVE IT

Oooh, I love the addition of chocolate! Such a delicious twist to the classic pumpkin pie!

This is amazing! It sounds so incredibly tasty!

YUM! Looks so delicious and perfect for holiday season!

Perfect addition to the Thanksgiving dessert spread!

I'm saving this to make for the holidays! I love that this is crustless and I love you use maple syrup for sweetening.

Looks like heaven, I will have to try this.

This pie was no more difficult than any other pumpkin pie and the flavor and texture were outstanding. I used almond  flour,  the bourbon, swirled the chocolate into the pie, but didn't allow the edges to get brown. This recipe will be on the menu every Thanksgiving.

Made it for Thanksgiving. Never again. 

Did everything to the letter. The texture was like Tiramisu instead of pumpkin, had zero flavor and was like trying to eat bread that had been soaked in water. 

The predominant flavor was the dark chocolate...and that's it. The pumpkin was barely perceptible. You couldn't taste bourbon, vanilla, maple syrup or much of anything else. 

Tossed both pies we made into the trash, went to the store and bought a regular classic apple pie with ice cream and called it a day.

My wife and I like healthy but "healthy" shouldn't mean "flavorless" and "inedible". 

Sorry.

I had flagged this recipe around the holidays and bought the ingredients, including the little bottle of bourbon, but never got to it, so now in June, I decided to make it (without the pumpkin spices) and it turned out absolutely wonderful.  Easy to make and wonderfully tasty.  Creamy but not too sweet.  I didn't line the pan and didn't have problems serving the slices.

This list covers every vegetarian pie recipe you will ever need, from sweet apple pie to delicious vegan shepherds pie!

40 Sweet And Savory Vegetarian Pies – Bake Your Weekend Away

spinach

cheddar cheese ((1.5 cup = 185 grams))

tomatoes

garlic powder ((or garlic salt))

tsp nutmeg

onion powder

tbsp basil ((dried is also fine))

oregano ((dried is also fine))

Salt and pepper

olive oil ((for greasing the tray))

40 Sweet and Savory Vegetarian Pies – Bake your weekend away

Preheat the oven to 200°C/390°F.

Beat the eggs in a large bowl.

Add the garlic, nutmeg, onion powder, salt and pepper.

Grate the cheese.

Give it all a stir then mix in the spinach and cheese.

Make sure everything is thoroughly coated in egg and spice mix.

Pour into a 9 inch pie tin (grease with a little oil first), spread it evenly and get it in the oven!

Slice the tomatoes.

After about 20 minutes of cooking, take out the pie and layer the tomatoes on top.

Cook for another 15-20 mins.

When ready, sprinkle on the basil, oregano and a little more salt and pepper.

Done! Serve, and enjoy.

Perfect vegetarian keto recipes for breakfast, lunch and dinner! Get vegetarian ketosis started right away with these quick ideas.

25 Easy Vegetarian Keto Recipes for Vegetarian Ketosis

cheddar cheese ((1 cup = 125 grams))

tbsp basil, fresh ((dried is also fine))

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582227413/xgol8smevjihyghqie0p.mp4

The top ten ABSOLUTE BEST vegetarian keto recipes collected from around and compiled together in one easy place for your keto delight!

Top 10 Vegetarian Keto Recipes | Hurry The Food Up

Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!

Crustless Blueberry Pie

all-purpose flour

cinnamon

salt

(1 stick) unsalted butter, melted

vanilla extract,

almond extract,

Preheat oven to 350F. Spray a 9-inch round...

Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.

To a large bowl, add 1 cup sugar,...

To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.

To a medium microwave-safe bowl, add the butter...

To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.

Ad the eggs, extracts, and whisk to combine.

Pour the wet mixture over the dry and...

Pour the wet mixture over the dry and stir to combine; don’t overmix.

Add 2 cups blueberries and stir to combine;...

Add 2 cups blueberries and stir to combine; batter is very thick.

Turn mixture out into prepared pie dish, smoothing...

Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.

Evenly sprinkle 1/4 cup blueberries over the top.

Evenly sprinkle 2 tablespoons sugar over the top...

Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.

Allow pie to cool in pie dish on...

Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

All the deliciousness of a creamy rhubarb custard pie without any of the crust-fussing. This simple blender recipe forms its own crust on the bottom, with a delicate custard layer in the middle and tangy rhubarb on top . . . only 10 minutes to get this amazing pie into the oven! (Gluten-free version, too.)

Crustless Rhubarb Custard Pie

(115 gramsms) soft butter, salted (divided)

(375 grams) thinly sliced rhubarb ((¼-inch/.5cm slices))

(240 milliliters) milk

(150 gramsms) sugar (preferably natural evaporated cane sugar)

(70 gramsms) flour

vanilla extract

nutmeg (optional)

Preheat oven to 350°F (180°C).

Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly before adding it to the batter.

Thinly slice the rhubarb stalks (¼-inch/.5cm slices) and spread them evenly into the buttered pie pan.

Put the eggs, milk, sugar, flour, vanilla, and nutmeg into a blender canister. Add the slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.

Pour the batter over the rhubarb in the pie pan. Push down any floating pieces of rhubarb so they are coated with batter.

Bake for 45 to 50 minutes, until the top is nicely browned and evenly puffed up.

Allow the pie to cool completely before cutting into 6 (or 8) wedges. Serve at room temperature or chilled, with ice cream or softly whipped cream.

The pie will keep, covered, in the refrigerator for 3 to 4 days (if it lasts that long).

I just whipped 2 pies up! One for us and one for our elderly neighbors in exchange for the rhubarb they no longer can utilize! I can hardly wait to try it! I think this is going in my favorite list of desserts!

This recipe for crustless rhubarb custard was a real flop first of all, it's too sour. Not enough. Sugar probably need at least a quarter to another half cup. All of the rhubarb came up to the top. The butter was in the center all laying on top. It did form somewhat of a crust under it but overall this recipe did not work out for me and I followed it exactly. Sorry about that

Help!  I saw a comment on making this with coconut and lost it!  I remember there were a few changes to the milk and maybe the sugar. Can you help me?  Thanks!!

I have tried a few ‘crustless’ rhubarb pie recipes.  This is by far, the best.  The flour went to the bottom of the pan, just as you said it would.  My husband asked how I ‘created a crust.’  I quoted you!  The custard is wonderful.  I might try a few variations - milk/half &amp; half/cream, less flour but not much (I used whole wheat because that’s what I had).  More fruit, less sugar, maybe?  The butter makes all the difference.  It’s all well balanced.  Thank you very much.

Just made the Crustless Rhubarb Custard Pie and I really like it! I used regular AP flour, the optional nutmeg, and baked it in a 9×9 pan. I like that it's only mildly sweet in my opinion. I'm thinking one could make this recipe using strawberries, or raspberries as well. Thanks so much!

Top 5 crustless pie recipes from across the web

The most viewed crustless pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Bourbon Chocolate Pumpkin Pie (Crus...

40 Sweet And Savory Vegetarian Pies...

25 Easy Vegetarian Keto Recipes for...

Crustless Blueberry Pie

Crustless Rhubarb Custard Pie

Top 5 crustless pie recipes from across the web

The most viewed crustless pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bourbon Chocolate Pumpkin Pie (Crus...

40 Sweet And Savory Vegetarian Pies...

25 Easy Vegetarian Keto Recipes for...

Crustless Blueberry Pie

Crustless Rhubarb Custard Pie

The most viewed crustless pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine