PUMPKIN DESSERT

JANE LOUISE

By
@lovinspoonful

Lots of pie pumpkins in the garden again. I LOVE pumpkin and nothing is better than a fresh pumpkin. Hope you enjoy this. It's super easy and you can use canned pumpkin, canned pumpkin pie filling or fresh,already cooked, pumpkin.
If you are going to use fresh pie pumpkins, cut in 1/2, take out seeds, place flesh down in about 1 inch of water in a 9x13 and bake for about 45 minutes at 350 degrees, or until tender. Spoon out baked pumpkin and let cool. Proceed with the rest of this recipe.


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Comments:

Serves:

15?

Prep:

10 Min

Cook:

55 Min

Ingredients

2 15oz. cans pumpkin or about 3 1/2 cups fresh
4 eggs beaten
2 12 oz. cans evaporated milk
2 cups sugar or splenda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
do not use seasonings or sugar if using pumpkin pie filling but remember, diabetics, you can't use pumpkin pie filling because of the sugar

Directions Step-By-Step

1
Place everything in a large bowl and whisk until blended thoroughly. Pour in greased 9x13 or 2.5qt. baking dish. Bake 350 degrees for 45-55 minutes, use toothpick in center for doneness.
2
NOTE: Not only do I eat this with just coolwhip, BUT I love to put several tablespoons in my hot oatmeal in the morning topped with a little granola. OH BOY!!!!
NOTE: GREAT FOR DIABETICS! NO FLOUR OR SUGAR~(:

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #pumpkin