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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.”
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This pie (or dessert, if you will) couldn’t be easier. In a large bowl, beat together the following ingredients:
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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)
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Beat the ingredients until smooth and pour into a 9″ pie plate sprayed with non-stick cooking spray.
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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.
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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!
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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!