Author: Kris Lodhi
When it comes to pumpkin pie, the debate runs deeper than just spices and sweetness, it’s all
about the crust. For some, the buttery, flaky shell is the heart of tradition, giving each bite a
satisfying contrast to the silky pumpkin filling. For others, crustless pumpkin pies steal the show, offering a lighter, creamier experience that lets the custard shine on its own. Whether you’re team crust or crust-free, each version has its own charm and a place at the holiday table.
Pumpkin Pie Recipe
Ingredients:
For the crust (or use store-bought):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup ice water
For the filling:
- 1 (15 oz) can pumpkin purée (or 2 cups homemade)
- ¾ cup brown sugar (granulated sugar or sugar substitute)
- 2 large eggs + 1 egg yolk
- 1 cup heavy cream (or evaporated milk for a lighter texture)
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
Instructions:
- Prepare the crust
- Combine flour, salt, and sugar. Cut in butter until crumbly.
- Add ice water until the dough just holds together.
- Shape into a disk, wrap, and chill for 1 hour.
- Roll into a 12-inch circle, fit into a 9-inch pie dish, trim edges, and chill while making filling.
- Make the filling
- In a bowl, whisk pumpkin purée, sugar, eggs, and yolk until smooth.
- Add cream, spices, salt, and vanilla; whisk until combined.
- Assemble & bake
- Preheat the oven to 425°F.
- Pour filling into the prepared crust.
- Bake 15 minutes at 425°F, then reduce the temperature to 350°F and bake another 40–50 minutes, until the center is just set (slightly jiggly in the middle).
- Cool & serve
- Cool completely before slicing (about 2 hours).
- Serve with whipped cream or vanilla ice cream.
- Cool completely before slicing (about 2 hours).
Crustless Pumpkin Pie
(Pumpkin Custard Pie)
Ingredients:
- 1 (15 oz) can pumpkin purée (or 2 cups homemade)
- ¾ cup brown sugar (or granulated sugar)
- 2 large eggs + 1 egg yolk ( egg substitute for vegan)
- 1 cup heavy cream (evaporated milk or non-dairy creamer of your choice for vegan)
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp flour (or almond flour for gluten-free) This will help it set.
Instructions:
- Prep the pan
- Preheat the oven to 350°F.
- Grease a 9-inch pie dish or springform pan with butter or cooking spray.
- Preheat the oven to 350°F.
- Make the filling
- In a bowl, whisk pumpkin purée, sugar, eggs, and yolk until smooth.
- Add cream, spices, salt, vanilla, and flour. Mix until thoroughly combined.
- In a bowl, whisk pumpkin purée, sugar, eggs, and yolk until smooth.
- Bake
- Pour mixture into prepared dish.
- Bake for 45–55 minutes, until edges are set and center is slightly jiggly.
- Pour mixture into prepared dish.
- Cool & serve
- Cool at room temperature, then chill for at least 2 hours.
- Slice and serve with whipped cream, and a sprinkle of cinnamon, or a drizzle of caramel.
- Cool at room temperature, then chill for at least 2 hours.
In the end, pumpkin pie isn’t about choosing sides so much as celebrating the variety it brings. Crust lovers get their flaky, golden edge; crust-free fans savor the pure custard bliss. Both serve up comfort, tradition, and a slice of seasonal joy. It reminds us that no matter the form, pumpkin pie remains the ultimate symbol of fall indulgence. Each slice reminds us of warm cozy nights with our loved ones.
