From Kitchen in the Shire.

A crust-free, pantry-only pumpkin dessert that mixes like a custard, gains body from bread crumbs, and gets lift from folded egg whites. No condensed milk. No corn syrup. Just ridiculous flavor and a spoonable, cloud-soft texture that might retire pumpkin pie at your house.

Recipe Card:
https://kitchen-in-the-shire.kit.com/9f929667df

Homemade Pumpkin Purée (Video):

How to Make Whipped Cream (Video):

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Renee walks you through the exact method (fast), why it works (nerdy but simple), and how to plate it rustic or fancy.

What you’ll get:
Faster than pie, zero pastry stress
Real-ingredient recipe (no canned milk products)
Light, warm, spiced texture with no “wet bread” yuck.
Make-ahead friendly; reheats beautifully!

Narrated by Damon Webb

Timestamps:
00:00 – Intro
01:12 – First steps
05:48- Poll Question and the important next step
09:13 – How to serve and taste test.

Ingredients:
15 oz (425 g) Pumpkin Purée.
1 cup (200 g) Granulated Sugar.
½ Tbsp (9 g) Salt.
1 tsp (2.6 g) Ground Cinnamon.
¼ tsp (0.5 g) Ground Ginger.
¼ tsp (0.5 g) Ground Cloves.
2 Large Eggs, whites separated.
1 cup (100 g) Dry Bread Crumbs.
2 cups (480 ml) Whole Milk.

Tell us in the comments:
What’s the one dish that absolutely has to be on your holiday table?
Cooked it?
Tag us @KitchenInTheShire so we can brag about you in the next episode.
#pumpkin #holidaydessert #nocrust #fromscratch #easierthanpie #pudding