- 1-1/4 cups sugar
- 3 tablespoons all-purpose flour
- 3 eggs
- 2 cups canned pumpkin
- 3/4 cup evaporated milk
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon, optional
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Reviews for No-Crust Pumpkin Pie
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"I replaced suger with honey only 1cupand added nitmeg . This was so good. A must do again."
"This took way longer to cook and the flavor was kind of bland...My daughter who loves Pumpkin pie will not even eat it. I thought is was ok but not some thing I would make agine."
"My daughter is allergic to wheat. Could you substitute cornstarch, potato starch or some other non- wheat thickener?"
"I like this pie"
"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!"