{"id":6333,"date":"2025-10-28T23:07:12","date_gmt":"2025-10-28T23:07:12","guid":{"rendered":"https:\/\/lifeplusstylemag.com\/?p=6333"},"modified":"2025-10-28T23:48:48","modified_gmt":"2025-10-28T23:48:48","slug":"traditional-vs-crustless-pumpkin-pie-recipe","status":"publish","type":"post","link":"https:\/\/lifeplusstylemag.com\/tucson\/recipe-cocktails\/traditional-vs-crustless-pumpkin-pie-recipe\/","title":{"rendered":"Traditional vs Crustless Pumpkin Pie"},"content":{"rendered":"\t\t
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Author:<\/strong> Kris Lodhi<\/p>

When it comes to pumpkin pie, the debate runs deeper than just spices and sweetness, it\u2019s 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\u2019re team crust or crust-free, each version has its own charm and a place at the holiday table.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Traditional\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pumpkin Pie Recipe<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients:<\/b><\/h4>

For the crust (or use store-bought):<\/b><\/p>

  • 1 \u00bc cups all-purpose flour<\/span>
    <\/span><\/li>
  • \u00bd tsp salt<\/span>
    <\/span><\/li>
  • 1 tbsp sugar<\/span>
    <\/span><\/li>
  • \u00bd cup (1 stick) unsalted butter, cold and cubed<\/span>
    <\/span><\/li>
  • \u00bc cup ice water<\/span>
    <\/span><\/li><\/ul>

    For the filling:<\/b><\/p>

    • 1 (15 oz) can pumpkin pur\u00e9e (or 2 cups homemade)<\/span>
      <\/span><\/li>
    • \u00be cup brown sugar (granulated sugar or sugar substitute)<\/span>
      <\/span><\/li>
    • 2 large eggs + 1 egg yolk<\/span>
      <\/span><\/li>
    • 1 cup heavy cream (or evaporated milk for a lighter texture)<\/span>
      <\/span><\/li>
    • 1 tsp cinnamon<\/span>
      <\/span><\/li>
    • \u00bd tsp ginger<\/span>
      <\/span><\/li>
    • \u00bc tsp cloves<\/span>
      <\/span><\/li>
    • \u00bc tsp nutmeg<\/span>
      <\/span><\/li>
    • \u00bd tsp salt<\/span><\/li>
    • 1 tsp vanilla extract<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Instructions:<\/b><\/h4>
      1. Prepare the crust<\/b>
        • Combine flour, salt, and sugar. Cut in butter until crumbly.<\/span><\/li>
        • Add ice water until the dough just holds together.<\/span><\/li>
        • Shape into a disk, wrap, and chill for 1 hour.<\/span><\/li>
        • Roll into a 12-inch circle, fit into a 9-inch pie dish, trim edges, and chill while making filling.<\/span><\/li><\/ul><\/li>
        • Make the filling<\/b>
          • In a bowl, whisk pumpkin pur\u00e9e, sugar, eggs, and yolk until smooth.<\/span><\/li>
          • Add cream, spices, salt, and vanilla; whisk until combined.<\/span><\/li><\/ul><\/li>
          • Assemble & bake<\/b>
            • Preheat the oven to 425\u00b0F.<\/span><\/li>
            • Pour filling into the prepared crust.<\/span><\/li>
            • Bake 15 minutes at 425\u00b0F, then reduce the temperature to 350\u00b0F and bake another 40\u201350 minutes, until the center is just set (slightly jiggly in the middle).<\/span><\/li><\/ul><\/li>
            • Cool & serve<\/b>
              <\/b>
              • Cool completely before slicing (about 2 hours).<\/span>
                <\/span><\/li>
              • Serve with whipped cream or vanilla ice cream.<\/span>
                <\/span><\/li><\/ul><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Crustless Pumpkin Pie<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                (Pumpkin Custard Pie)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Ingredients:<\/b><\/h4>
                • 1 (15 oz) can pumpkin pur\u00e9e (or 2 cups homemade)<\/span>
                  <\/span><\/li>
                • \u00be cup brown sugar (or granulated sugar)<\/span>
                  <\/span><\/li>
                • 2 large eggs + 1 egg yolk ( egg substitute for vegan)<\/span>
                  <\/span><\/li>
                • 1 cup heavy cream (evaporated milk or non-dairy creamer of your choice for vegan)<\/span>
                  <\/span><\/li>
                • 1 tsp cinnamon<\/span>
                  <\/span><\/li>
                • \u00bd tsp ginger<\/span>
                  <\/span><\/li>
                • \u00bc tsp cloves<\/span>
                  <\/span><\/li>
                • \u00bc tsp nutmeg<\/span>
                  <\/span><\/li>
                • \u00bd tsp salt<\/span>
                  <\/span><\/li>
                • 1 tsp vanilla extract<\/span>
                  <\/span><\/li>
                • 2 tbsp flour (or almond flour for gluten-free) This will help it set.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  Instructions:<\/b><\/h4>
                  1. Prep the pan<\/b>
                    <\/b>
                    • Preheat the oven to 350\u00b0F.<\/span>
                      <\/span><\/li>
                    • Grease a 9-inch pie dish or springform pan with butter or cooking spray.<\/span><\/li><\/ul><\/li>
                    • Make the filling<\/b>
                      <\/b>
                      • In a bowl, whisk pumpkin pur\u00e9e, sugar, eggs, and yolk until smooth.<\/span>
                        <\/span><\/li>
                      • Add cream, spices, salt, vanilla, and flour. Mix until thoroughly combined.<\/span><\/li><\/ul><\/li>
                      • Bake<\/b>
                        <\/b>
                        • Pour mixture into prepared dish.<\/span>
                          <\/span><\/li>
                        • Bake for 45\u201355 minutes, until edges are set and center is slightly jiggly.<\/span><\/li><\/ul><\/li>
                        • Cool & serve<\/b>
                          <\/b>
                          • Cool at room temperature, then chill for at least 2 hours.<\/span>
                            <\/span><\/li>
                          • Slice and serve with whipped cream, and a sprinkle of cinnamon, or a drizzle of caramel.<\/span><\/li><\/ul><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                            In the end, pumpkin pie isn\u2019t 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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                            Author: Kris Lodhi When it comes to pumpkin pie, the debate runs deeper than just spices and sweetness, it\u2019s allabout the crust. For some, the buttery, flaky shell is the heart of tradition, giving each bite asatisfying contrast to the silky pumpkin filling. For others, crustless pumpkin pies steal the show, offering a lighter, creamier […]<\/p>\n","protected":false},"author":1,"featured_media":6335,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-6333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-cocktails"],"_links":{"self":[{"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/posts\/6333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/comments?post=6333"}],"version-history":[{"count":3,"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/posts\/6333\/revisions"}],"predecessor-version":[{"id":6339,"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/posts\/6333\/revisions\/6339"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/media\/6335"}],"wp:attachment":[{"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/media?parent=6333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/categories?post=6333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifeplusstylemag.com\/tucson\/wp-json\/wp\/v2\/tags?post=6333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}