No-Crust Pumpkin Pie
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.
Taste of Home
|Servings||Prep Time||Cook Time|
- 1-1/4 cups sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 2 cups canned pumpkin
- 3/4 cup evaporated milk
- 1-1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon optional
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the centre comes out clean, 50-55 minutes. Cool on a wire rack.
1 piece: 211 calories, 4g fat (2g saturated fat), 87mg cholesterol, 49mg sodium, 40g carbohydrate (35g sugars, 3g fibre), 5g protein.