crustless pumpkin pie
Easy and delicious... kids helped me make this pie!
Blue Ribbon Recipe
This crustless pumpkin pie is rich and creamy. Trust us, you'll never miss the crust with this perfectly sweet pie. The spices create all the flavor you'd expect in pumpkin pie. Easy to make, a novice baker could bake this pie for a holiday meal. It can easily be made gluten-free by using gluten-free graham crackers.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 pound can solid pack pumpkin
- 12 ounces can evaporated milk
- 2 large eggs
- 2 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup graham cracker or vanilla wafer crumbs
- 1 cup whipped cream, optional
How To Make crustless pumpkin pie
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Step 1In a large bowl combine pumpkin, evaporated milk, eggs, and egg whites. Beat until blended and smooth.
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Step 2Mix in sugar, cinnamon, allspice, ginger, and salt. Blend well.
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Step 3Stir in crumbs.
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Step 4Spray high-sided 9-inch pie plate with nonstick cooking spray.
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Step 5Pour pie filling into pie plate.
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Step 6Bake in a preheated 325 F degree oven for 45-55 minutes or until a knife inserted near the center comes out clean.
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Step 7Cool pie on a wire rack and refrigerate overnight.
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Step 8Cut in wedges and serve with small dollop of whipped cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Tag:
#Quick & Easy
Keyword:
#Thanksgiving
Keyword:
#pumpkin pie
Method:
Bake
Culture:
American
Ingredient:
Sugar
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