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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.
Nutritional Facts 1 serving (1 piece) equals 211 calories, 4 g fat (2 g saturated fat), 87 mg cholesterol, 49 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Crustless Pumpkin Pie in Country Extra November 2003, p49
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Reviewed on Nov. 25, 2011 by barbraw@comcast.net
I like this pie
Reviewed on Nov. 16, 2011 by srsuing@hotmail.com
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!
Reviewed on Oct. 16, 2011 by przybycw
This was very bland. would use a whole lot more spice and maybe more sweetener if I made it again.
Reviewed on May. 03, 2011 by ctmom05
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:)
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:)
Reviewed on Nov. 18, 2009 by pegamyheart
Excellent. I used egg substitute and no fat condensed milk to reduce calories. At the last minute I sprinkled some pecans on top before baking. We loved it warm and loved it cold the next day.
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