Crustless Pumpkin Pie

[Nicki]

Ingredients

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)

Directions

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.

[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.

[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

[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.

[Nicki]

Yeah, I use Ener-G egg replacer
http://www.ener-g.com/egg-replacer.html

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!!