Custard Pumpkin Pie - crustless

4
Pat Duran

By
@kitchenChatter

My family lovess this crustless pie..so easy and delicious!
Note: this can be poured into a casserole dish too.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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  • 1/2 c
    brown sugar, not packed
  • 1/4 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 1 tsp
    pumpkin pie spices
  • 2 large
    eggs
  • 15 oz
    can 100% solid pumpkin
  • 12 oz
    evaporated milk ,like carnation

How to Make Custard Pumpkin Pie - crustless

Step-by-Step

  1. Spray an 8 or 9-inch pie plate with non-stick butter spray;set aside. Preheat oven to 425^.
  2. In your large mixer bowl add the brown sugar, salt.cinnamon, cloves and pumpkin pie spices and eggs. Beat well until well blended.
  3. Add the pumpkin until well mixed. Slowly pour milk into pumpkin mixture;until well blended. Pour into prepared pie plate; put a ring of chopped pecans around the outside edge of the filling.
    Place in oven and bake for 15 minutes.
  4. Turn oven temperature down to 350^ and bake for 45 more minutes or until silver knife inserted in the center comes out clean.
    Cool on wire rack. Serve with whipped cream topping. Store uneaten pie in refrigerator

Printable Recipe Card

About Custard Pumpkin Pie - crustless

Course/Dish: Pies, Puddings
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids




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