Crustless Pumpkin Pie with brown sugar-pecan crumble

Rose McAvoy

Crustless Pumpkin Pie with Pecan Crumble is one of my favorite quick Thanksgiving desserts. Start with an easy pumpkin pie filling lightly sweetened with brown sugar, cinnamon, and spices, flecked with fresh ginger, then top the crustless pie with a brown sugar-pecan crumble topping. Double the recipe to fill a larger 13x9 dish or bake the crustless pies in individual ramekins for an extra special presentation.

5 from 1 vote

Print Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dessert

Cuisine American

Servings servings

Calories 137 kcal

Ingredients

4 cups pumpkin canned, without salt
½ cup packed dark brown sugar
2 eggs lightly beaten
1 teaspoon cinnamon ground
¾ teaspoon nutmeg ground
½ cup milk 1%
¼ cup flour white*
¼ teaspoon Kosher salt
2 tablespoon butter unsalted - cut into small cubes
½ cup pecan halves, finely chopped

Instructions

Preheat the oven to 350F
In a medium bowl mix together: pumpkin, ¼ cup brown sugar, eggs, ¾ teaspoon cinnamon, nutmeg, and milk. Once combined pour the mixture into a 1.5 qt casserole dish.
In a second bowl: combine the flour and salt, add the butter and use a fork or your fingers to work the butter into the flour until it resembles lumpy coarse sand. Stir in pecans remaining ¼ cup brown sugar and ¼ teaspoon cinnamon. Sprinkle mixture evenly over the pumpkin mixture.
Bake for 60 minutes. The top will be dark golden brown and the pumpkin will still be loose when jiggled. Allow the casserole to cool completely before serving. The pumpkin will firm as it cools.

Notes

*substitute almond meal or brown rice flour for gluten free

Nutrition

Serving: 1gCalories: 137kcalCarbohydrates: 22gProtein: 3gFat: 6.4gSodium: 73mgFiber: 3gSugar: 16g

Tried this recipe?Let us know how it was!