If you love pumpkin pie and want to make it with less calories and ingredients, I suggest you give this recipe a try. It eliminates the salty calorie-laden crust that many people do not enjoy. This recipe tastes great and involves less time, ingredients, and calories. It goes well with some store bought whipped cream.

Things You Will Need

a 15 ounce can of pureed pumpkin, 12 ounce can of evaporated milk, 2 tablespoons flour, 3/4 cup sugar,
2 eggs, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and a dash of cloves

Step 1

Preheat your oven to 350 degrees. Combine the pumpkin puree, evaporated milk, flour, sugar, eggs, cinnamon, nutmeg, ginger, and cloves in a medium sized bowl. Use a whisk to stir just until combined. You can skip the crust part! Yay! You don't have to purchase one or make one.

Step 2

Spray a glass pie pan with some non- stick spray. Pour the mixture into a glass pie pan or other glass pan that is about 9x9 in. Place the pan in the oven. Bake for 40-45 minutes or until the middle is no longer wobbly when shaken gently. In other words, bake until the middle is set. Remove from oven and turn off the oven.

Step 3

Eat the pie with some whipped cream if desired. Store the finished pie in the refrigerator covered with some plastic wrap. It is good for about one week if stored in the refrigerator.
This is a variation of traditional pumpkin pie that is made in almost the same way. It can be baked sans the crust and turn out very well. This is for anyone who ever loved the pie but not the crust or did not want all the extra calories.

Tips & Warnings

Do not use a metal pan to bake the crustless pie. The pumpkin pie reacts with some metal pans to produce brown or black coloration and bad taste.