Crustless Pumpkin Pie

I wanted to use some of the pumpkin I baked the other day to make some pumpkin pie, but I decided to skip the crust. The pumpkin is my favorite part, so I decided to make a crustless pumpkin pie.

It turned out delicious so I thought I’d share the recipe here. We topped the pumpkin pie with some TruWhip, which I’ll be back with a review of in the next day or so.

Crustless Pumpkin Pie

• 3 cups cooked pumpkin
• 1 can (12 oz) evaporated milk
• 1 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 3 eggs (slightly beaten)
• 1 teaspoon salt

Mix all the ingredients together well. Spray 2 pie pans with no stick cooking spray. Preheat the oven to 425`F, then pour the pumpkin pie mixture into the pie pans. Bake at 425′F for 20 minutes, then turn the oven down to 325′F and bake the pie for another 40 minutes, or until a toothpick inserted into the middle comes out clean.

Image (c) L Gerlach