No-Crust Pumpkin Pie
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Ingredients
- 1-1/4 cups sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 2 cups canned pumpkin
- 3/4 cup evaporated milk
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon, optional
Reviews
I certainly wouldn’t make this again. It is entirely too sweet.
I replaced suger with honey only 1cupand added nitmeg . This was so good. A must do again.
This took way longer to cook and the flavor was kind of bland...My daughter who loves Pumpkin pie will not even eat it. I thought is was ok but not some thing I would make agine.
My daughter is allergic to wheat. Could you substitute cornstarch, potato starch or some other non- wheat thickener?
I like this pie
I increased the spices and because my husband and I are diabetic, I substituted Splenda for the full amount of sugar and used lo-fat evap. milk. Next time I will try Splenda Blend White, but I WILL make it again!
This was very bland. would use a whole lot more spice and maybe more sweetener if I made it again.
Peg ~Did you use condensed milk or evap'd? Other substitutions? I'd like to try this recipe & want my pie to be as tasty as yours:)
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