Crustless Pumpkin Pie

Crustless Pumpkin Pie

Ingredients:

  • 1 cup turbinado sugar
  • 3 tablespoons whole wheat flour
  • 3 eggs
  • 2 cups canned pumpkin
  • 3/4 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg

Recipe: Crustless Pumpkin Pie

Preheat your oven to 350 degrees. Prepare a water bath in a large baking pan which will surround your pie tin half way up. In a bowl, combine sugar, flour, eggs, evaporated milk, and pumpkin. Mix well. Add the vanilla as well as the spices to taste. Once ready, pour into the pie tin, and bake for an hour, or until top looks firm but not burnt or cracking. Carefully remove and let sit until the water cools and is safe to handle.

Recipe: Crustless Pumpkin Pie

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3 Responses to “Crustless Pumpkin Pie”

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I’ve been meaning to try this recipe. I love pumkin pie, but haven’t tried it without a crust – could be interesting!

Why do you need both stevia & regular sugar? Why not just go with the stevia…

Ditto to the question above about both?? And also isn’t there a microwave method you did before with pumpkin that was quick??…or what am I thinking of haha !!??


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