This year I'm in charge of making the pumpkin pie to bring to the neighbors'. It's a small gathering, so I only need to bring one pie, and the thought of making an entire batch of crust that will likely go unused is just a waste. (And I am not a fan or store-bought crust!) So here I am, trying out the crustless pumpkin pie.
1 can (15 oz.) pumpkin purée
1 can (12 oz.) evaporated milk
3 eggs
½ tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
2/3 cup powdered sugar
1. Combine all ingredients and beat until smooth.
2. Pour into a 9" sprayed pie pan.
3. Bake at 4oo° for 15 minutes, then at 325° for 2 hours, or until a knife is inserted in center and comes out clean.
What I liked about the crustless pie:
It's a whole lotta pumpkin and a lot easier to make when you don't have to roll out a crust!
The advantage of a crust-free pie:
Your calorie intake is significantly lower without the flaky bedding!
While I enjoyed this pie and it tasted almost as good as its crusted cousin, it just isn't the same without Grandma's special recipe for flaky goodness. It was a big hit with our neighbor, Olivia, who isn't a fan of the crust to begin with. I'm giving this 4 out of 5 pumpkins; although it is good, it doesn't quite live up to the original.
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