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No-Crust Pumpkin Pie

Name: No-Crust Pumpkin Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 servings.
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

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Total Time

Prep: 5 min. Bake: 50 min.

Makes

8 servings

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.

No-Crust Pumpkin Pie Recipe photo by Taste of Home

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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

Directions

In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 211 calories, 4g fat (2g saturated fat), 87mg cholesterol, 49mg sodium, 40g carbohydrate (35g sugars, 3g fiber), 5g protein.

No-Crust Pumpkin Pie

Total Time

Makes

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