No-Crust Pumpkin Pie

Name: No-Crust Pumpkin Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6-8 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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 Facts

1 piece: 211 calories, 4g fat (2g saturated fat), 87mg cholesterol, 49mg sodium, 40g carbohydrate (35g sugars, 3g fiber), 5g protein.

Originally published as Crustless Pumpkin Pie in Country Extra November 2003

Reviews

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Average Rating:

David-559

Aug 21, 2014

I replaced suger with honey only 1cupand added nitmeg . This was so good. A must do again.
pinkiepie

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.
lesleyb101

Nov 6, 2012

My daughter is allergic to wheat. Could you substitute cornstarch, potato starch or some other non- wheat thickener?
barbraw

Nov 25, 2011

I like this pie
srsuing

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!
przybycw

Oct 16, 2011

This was very bland. would use a whole lot more spice and maybe more sweetener if I made it again.
ctmom05

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:)
pegamyheart

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.