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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Basically, take your favorite pumpkin pie recipe and make it without a crust. Then spread or pipe on the cake or cupcake of choice. The consistency and texture is great for this! This would also be a great cake filling to compliment your cake. Ingredients:
3/4 cup sugar |
1/2 teaspoon salt |
1 1/2 teaspoons pumpkin pie spice |
2 large eggs |
15 ounces canned pumpkin (not pumpkin pie filling) |
12 ounces evaporated milk |
Directions:
1. Preheat oven to 425°F.
2. Beat eggs in a large bowl.
3. Stir in sugar, salt, and pumpkin pie spice.
4. Add pumpkin and mix.
5. Add evaporated milk and mix.
6. Pour into 9 pie plate. Yes, NO crust!
7. Bake for 15 minutes.
8. Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
9. Cool before you use it to pipe or spread on your cake.
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