Sunday, November 14, 2010

Perfect Pumpkin Pie





I love pumpkin pie and I really love crustless pumpkin pie. It isn't about the crust for me. It is about the fabulous pumpkin filling. This recipe has great flavor and with a dollop of whipped topping on top, you won't even miss the crust.  Great for Thanksgiving or anytime!


Perfect Pumpkin Pie - Crustless


1 (15 oz) can pumpkin (2 cups)

1 (14 oz) can sweetened condensed milk (NOT evaporated milk)

2 eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt


Preheat oven to 425 degrees F. With wire whisk or mixer, beat all ingredients. Pour into a pie pan (that has been sprayed with a no stick spray). Bake 15 minutes. Reduce oven heat to 350 degrees F. Continue baking 35-40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store covered in refrigerator.


Note: To cut more fat, I've made this with fat free sweetened condensed milk and with egg whites. (1/4 cup egg whites = 1 egg)

1 comment:

T said...

Terri (and hello to Jim!):
I've never before considered crustless pumpkin pie, as it seemed the filling would not be stable to hold firm without a foundation. But this adaptation is so SMART! It includes a new fan base for you: those with gluten allergies and yolk intolerance. Also, because the dairy component is only a cup of condensed milk, those with slight dairy allergies can partake (it IS a dessert, so one shouldn't eat the whole thing anyway... :-)).

Great blog. Thanks for opening up this new opportunity to eat well!
Therie Cutchlow