- 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 forNo-Crust Pumpkin Pie
"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!"
"This was very bland. would use a whole lot more spice and maybe more sweetener if I made it again."
"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:)"
"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."