Crustless Pumpkin Pie
Pumpkin pie is a seasonal favorite that is loved by almost everyone. Crustless Pumpkin Pie tastes just like the kind Ma used to make, but with no crust. Since the filling is now the star of the show, you can enjoy the sweet center more than you ever could before. If you're dieting during the holidays, this is a good way to keep off some extra calories. No "crust calories" for you! With cinnamon, allspice, and ginger, this pumpkin pie's warm, sweet flavor is perfect for your Thanksgiving dessert table.
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- 1 pound can solid pack pumpkin
- 1 (12-ounce) can evaporated milk
- 2 eggs
- 2 egg whites
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon teaspoon salt
- 1/2 cup graham-cracker crumbs or 1/2 cup vanilla wafer crumbs
- 1 cup whipped cream (optional)
Preheat oven to 325 degrees F.
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth.
Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs.
Spray high-sided 9-inch pie plate with nonstick cooking spray.
Pour pie filling into pie plate.
Bake for 45 to 55 minutes, until a knife inserted near center comes out clean.
Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
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Oct 10, 2014
The crust is my favorite part of pumpkin pie, so I missed it in this recipe. But the pie part was still very good and pumpkin-y, which made up for it
Oct 09, 2014
This was the first pumpkin pie I ever tried, and I loved it! It was a lot creamier than I expected it to be, and I liked that about it.
Oct 09, 2014
I usually love the crust on pie, but I was surprised by how much I enjoyed this dessert without it!
Oct 07, 2014
I like it with no pie crust. Easy to make. Tastes great. Easier to cut. I added whipped cream and it was yummy:)
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