The best delicious Crustless Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crustless Pumpkin Pie recipe today!
Hello my friends, this Crustless Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Crustless Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Crustless Pumpkin Pie.
What Makes This Crustless Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crustless Pumpkin Pie.
Ready to make this Crustless Pumpkin Pie Recipe? Let’s do it!
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1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat
until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and
salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with
nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated
325 degree oven 45-55 minutes, until a knife inserted near center comes out
clean. Cool pie on wire rack and refridge overnight. Cut in wedges and
serve with small dollop of whipped cream. Nutrients per serving: calories
166, protein 5g, carbohydrates 27g, total fat 9g (saturated fat 5g),
dietary fiber 1 g, cholesterol 70mg, sodium 125mg. Modern Maturity,
December/January 1994
From
Yields
10 Servings
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