Prep 10 mins
Cook 50 mins
I haven't made this but my step mother makes it all the time. It is a very good pie.
- 2 eggs
- 1⁄2 cup sugar
- 1 1⁄2 cups skim milk
- 1 (15 ounce) can pumpkin
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- Beat eggs and mix in bowl with remaining ingredients.
- Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.
Great recipe. Changes I made were for special dietary reasons: Better'n Eggs instead of eggs and Splenda instead of sugar. All else in the recipe were the same and it was DELICIOUS. Thanks for sharing this recipe. KCATHIE
Good & easy to make (I let my 2 & 4 year old help make this)! I reduced the sugar to 1/3rd cup, and we used Readi-Whip on top. A good way to get pumpkin in young children!
I love the idea of crustless pumpkin pie, but this one seemed watery and granular. I might switch back to evaporated milk (and maybe switch brands of pumpkin) to make a smoother consistency. Also, I'd probably use just 1/4t of nutmeg next time since the flavor was overpowering. I enjoyed it overall, but my husband couldn't eat more than a bite.