I know. I know. Crustless pumpkin pie? Really? Yes, that’s what I mean. My daughter has always preferred the pumpkin pie filling and it turns out, so does my future stepson. His birthday party was several weeks ago and he asked me to make him a crustless pumpkin pie for his birthday. I know it’s not a birthday cake, but that’s what he wanted, so I made two of them today. (I doubled the recipe.)
If you are someone who doesn’t like crust also, then you’ll love this crustless pumpkin pie recipe. (And I must say, it smelled HEAVENLY while it cooked.)
Ingredients for a single pie:
One 9-inch unbaked pie shell
3 large eggs, slightly beaten
1 cup evaporated milk
1 cup granulated white sugar
1 cup unsweetened canned pumpkin puree
1/8 teaspoon salt
1/2 cup (1 stick) salted butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Directions:
1- Preheat oven to 375 degrees.
2- Blend together the eggs, milk and sugar in a large bowl with an electric mixer. (Don’t use too high of a setting or you will have a mess on your hands.)
3- Add the remaining ingredients to the bowl: pumpkin puree, salt, butter, cinnamon, nutmeg and allspice. Blend thoroughly.
4- Pour mixture into the pie plate and bake for 40 to 45 minutes. To check if the pie is done, stick a butter knife or toothpick into the center of it. If it’s done, it will come out clean. (It was also have a bit of a jiggle to it.)
5- Let the pie cool on the counter.
6- Keep refrigerated until ready to serve. May be made one day ahead.