I am one of those who leave a part of the pie crust uneaten—because it’s either too hard or it tastes burnt. This crustless pumpkin pie is something that I really appreciate. I get to enjoy the pie without feeling guilty about leaving crust pieces on the plate. I am kind of getting addicted to this crustless pumpkin pie. The sweetness is just subtle, balanced by the right amount of spices. It’s not overwhelming; it’s not too rich.
This dessert will be loved by anyone, even by those who are not that fond of pumpkins.
Ingredients
1 pound can Libby’s solid pack pumpkin
1 (12-ounce) can Borden evaporated milk
2 Eggland’s eggs
2 Eggland’s egg whites
3/4 cup Domino sugar
1 teaspoon McCormick ground cinnamon
1/4 teaspoon McCormick ground allspice
1/4 teaspoon McCormick ground ginger
1/8 teaspoon Morton salt
1/2 cup Keebler graham-cracker crumbs or 1/2 cup vanilla wafer crumbs
1 cup whipped cream (optional)
Instructions
Preheat oven to 325 degrees F.
In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth.
Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs.
Spray high-sided 9-inch pie plate with nonstick cooking spray.
Pour pie filling into pie plate.
Bake for 45 to 55 minutes, until a knife inserted near center comes out clean.
Cool pie on wire rack and re-fridge overnight.
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Quick Tip: Serve with a small dollop of whipped cream.
Thank you to So Good Blog for this great photo.
