Crustless Pumpkin Pie from Aarp Magazine 12/93 |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The absolute tastiest pumpkin pie! It's been a family favorite since 1993 when my Mom found it in the AARP Magazine. Salt is necessary but I don't use nearly 1/8t. Don't use condensed milk it's awful. I've always successfully used graham cracker crumbs. Ingredients:
1 (16 ounce) can pumpkin puree |
1 (12 ounce) can evaporated skim milk |
2 whole eggs |
2 egg whites |
3/4 cup sugar |
1/4 teaspoon ground ginger |
1/4 teaspoon allspice |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/2 cup graham crackers or 1/2 cup vanilla wafer crumbs |
1 cup whipped cream (optional) |
Directions:
1. Pre-heat oven to 325ºF oven.
2. In a large bowl, add pumpkin, evap skim milk, eggs & egg whites. Beat until blended smooth.
3. Mix in sugar, cinnamon, allspice, ginger and salt; blending well.
4. Spray high-sided 9 pie plate with non-stick cooking spray.
5. Pour filling in pie pan. Pie will rise some with baking.
6. Bake in pre-heated oven 45-65 min, until knife/toothpick inserted in center comes out clean. Baking time will depend on your oven.
7. Serve cooled pie with optional: whipped cream, frozen vanilla yogurt or vanilla ice cream.
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