Page 1 of 1

Crustless Pumpkin Pie

Posted: Sat Oct 25, 2014 8:10 am
by Nicki

1 can pumpkin (15 oz.)
1 can evaporated milk (12 oz.)
1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
2 large eggs (or egg substitute - I use EnerG brand)


Preheat oven to 325 degrees. Spray baking dish with nonstick cooking spray. Combine all ingredients and mix until smooth. Pour into baking dish. Bake 45-50 minutes. Cool on wire rack for 2 hours.

Re: Crustless Pumpkin Pie

Posted: Sat Oct 25, 2014 11:54 am
by millipede
hmmm... this has me curious as to how it would turn out. I LOVE pumpkin pie. Wouldn't it be difficult to serve without a crust holding it together?

Which has me remembering I need to look something up. The electric cooperatives here in Arkansas have a monthly magazine called Rural Arkansas(I think) and they have trivia every month. This month it mentioned that back in the colonial days people used pumpkin to make the crust, not the filling. I need to find out what that was about as it sounds good to me. :)

Re: Crustless Pumpkin Pie

Posted: Sat Oct 25, 2014 11:59 am
by Nicki
It does fall apart some without the crust, but this recipe is good if someone is allergic to gluten/wheat (like my husband). This is the only kind of pumpkin pie I can make for him. He's also allergic to chicken, beef, and egg whites :roll:

Re: Crustless Pumpkin Pie

Posted: Sat Oct 25, 2014 10:01 pm
by millipede
Wow, that's a few allergies.
My wife has an egg substitute recipe that uses flax seeds... to substitute for eggs in recipes, not for something that actually tastes like an egg... ha.

Re: Crustless Pumpkin Pie

Posted: Sun Oct 26, 2014 11:03 am
by Nicki
Yeah, I use Ener-G egg replacer

It's for substitution in recipes too, it doesn't taste like eggs at all LOL. It works in most things, but I can't get it to work right in brownies!! :roll: