Pumpkin is the ultimate fall flavor. Its sweet and slightly spicy taste just goes perfectly with the season. Tonight, to go with my pie-themed dinner, I pulled out an old recipe from my archives. This pie has no crust, so right off the bat you’re saving a ton of fat and calories … this way you can have two slices! My husband refuses to call this pie since it doesn’t have a crust, but he loves my “baked pumpkin dessert.”
This pie (or dessert, if you will) couldn’t be easier. In a large bowl, beat together the following ingredients:
15-ounce can of unsweetened pumpkin
12-ounce can of evaporated milk (fat-free works fine!)
2 eggs, or 3 egg whites
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla extract
2/3 cup sugar (you can use baking-friendly granular artificial sweetener to save calories)
Beat the ingredients until smooth and pour into a 9″ pie plate sprayed with non-stick cooking spray.
Bake at 400 degrees F. for 15 minutes, then lower the temperature and bake at 325 degrees F. for 45 to 55 minutes, or until a knife inserted in the center of the pie comes out clean.
I had a little bit of refrigerated crescent dough left after cutting around the edges of my chicken pot pie casserole dish, so I rolled it out and used my mini maple leaf cookie cutter to make a few embellishments. These went on the pie about 20 minutes before it was finished baking. So there’s a little crust after all! Believe me, though, you don’t need a bottom crust on this pie. It holds together beautifully, and the pumpkin flavor is phenomenal!
This pie is good as soon as it’s cool enough to eat, but it’s even better right out of the fridge the next day. When packing up our leftovers, I filled two single-serve containers, so my two sons who are taking their lunch tomorrow will have a tasty dessert courtesy of Mom!