Crustless Pumpkin Pie
photo by Outta Here
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
1 9 x 13 inch pan
- Serves:
- 8-10
ingredients
- 4 eggs, beaten
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 1 1⁄2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (18 1/2 ounce) package yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter, melted
- whipped topping, garnish (optional)
- walnuts, chopped, garnish (optional)
- cinnamon, garnish (optional)
- nutmeg, garnish (optional)
directions
- Preheat oven to 350 degrees.
- Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
- Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
- Bake for 45 minutes to one hour, testing for doneness with a toothpick.
- Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.
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Reviews
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I had been making a version of this for years, but gave it up because of all of the calories, etc. But decided to try it again for old time's sake. I used Splenda instead of sugar, egg substitute, and fat-free evaporated milk. Couldn't do anything about the butter, since I don't like cooking with lowfat margarine (too watery). So I managed to bring some of the numbers down. For a change I used a Spice Cake mix which really kicked the flavor up a notch! It was also the lowest fat and sugar packaged cake mix. I cut the recipe in half and baked in a 9 x 9 pan (use 1 1/2 cups of cake mix) Topped it with fat-free Cool Whip. Still a great dessert and one that I would make for company. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME.
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I recently received this recipe from a friend who also got the Gooseberry Patch email. It is excellent! The only change made was to use 1 c brown sugar instead of white sugar - adds a nice dimension to it. Even those who don't usually eat pumpkin pie gobbled up this wonderful treat! Thanks for sharing!
Tweaks
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I recently received this recipe from a friend who also got the Gooseberry Patch email. It is excellent! The only change made was to use 1 c brown sugar instead of white sugar - adds a nice dimension to it. Even those who don't usually eat pumpkin pie gobbled up this wonderful treat! Thanks for sharing!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey