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Ingredients
| granulated sugar: 1 1/4 cups |
| all-purpose flour (unsifted): 3 Tbl |
| eggs: 3 |
| canned pumpkin: 2 cups |
| evaporated milk: 3/4 cup |
| vanilla extract: 1 1/2 tsp |
| ground cinnamon: 1/4 tsp |
Crustless Pumpkin Pie
Credit: AllRecipes
User rating:
"Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash."
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Prep Time
5 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
Directions
- In a mixing bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350 degrees F for 50-55 minutes or until a knife inserted near the center comes out clean.