No-Crust Pumpkin Pie
Total TimePrep: 5 min. Bake: 50 min.
- 1-1/4 cups sugar
- 3 tablespoons all-purpose flour
- 3 large 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, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes.
Nutrition Facts1 piece: 211 calories, 4g fat (2g saturated fat), 87mg cholesterol, 49mg sodium, 40g carbohydrate (35g sugars, 3g fiber), 5g protein.
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Aug 21, 2014
I replaced suger with honey only 1cupand added nitmeg . This was so good. A must do again.
Nov 14, 2013
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.
Nov 6, 2012
My daughter is allergic to wheat. Could you substitute cornstarch, potato starch or some other non- wheat thickener?
Nov 25, 2011
I like this pie
Nov 16, 2011
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!
Oct 16, 2011
This was very bland. would use a whole lot more spice and maybe more sweetener if I made it again.
May 3, 2011
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:)
Nov 18, 2009
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.