Crustless Brown-Sugar Pumpkin Pie

Prep Time
Cook Time
Ready In

Recipe: #30869

November 04, 2018

"This is out of the November 2018 Sunset magazine...this is by Angela Pinkerton, the pastry chef at San Francisico's new Theorita...don't worry if you forgot to pick up the pie crust...prep time includes cooling time..."

Original is 8 servings


  • Serving Size: 1 (103.8 g)
  • Calories 130.4
  • Total Fat - 5.8 g
  • Saturated Fat - 3 g
  • Cholesterol - 91.9 mg
  • Sodium - 180.1 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 14.3 g
  • Protein - 3.5 g
  • Calcium - 35.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 425°F. Whisk spices and salt in a small bowl. Slit vanilla bean lengthwise, then scrape out seeds; add them to a large bowl. (Bury vanilla pod in sugar for future baking, if you like.) To seeds, add pumpkin, eggs and sugar and whisk to blend, using a sideways stirring motion so as not to beat in air (pie will be smoother). Whisk in spice mix, then whisks in cream and creme fraiche. Strain into another bowl. Pour custard into a 10-inch quiche pan or a 9-inch pie pan. Bake 15 minutes , then lower heat to 350° (325° if pan is glass) and bake until center is almost set, 15 to 20 minutes.

Step 2

Cool on a rack 2 hours, then sprinkle with pecans. Serve with a spoon and dollop with whipped cream if you like.


No special items needed.

3 Reviews


Very good and we topped ours with vanilla ice cream --- as I forgot the cool whip. I was not able to find creme fraiche, so used sour cream in it's place. Without crusts it is more like a pudding which was very much enjoyed! Thanks for sharing!


review by:
(25 Nov 2022)

dienia b

More like a pudding mr picky happy good for those not eating gluten


review by:
(17 Dec 2020)


Made this as written and the only thing I would try next time is a little ground ginger, as I love it in pumpkin pie. You suggested eating this with a spoon and I went further and served it with a spoon, because I couldn't get it out of the quiche pan easily. Might work better in a slope-sided pie plate. It is delicious no matter how it is served.


review by:
(15 Oct 2019)

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