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Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Found this while web surfing. I haven't tried this recipe yet. It sounded so good that I thought I had better post it before I lost it. This sounds like a wonderful way to have your pumpkin pie without the hassle of making a crust.

Ingredients Nutrition

Directions

  1. Melt the butter and pour into a 9 x 11 inch baking pan.
  2. In a medium size mixing bowl, mix ingredients for the crust together and pour slowly and evely over the melted butter.
  3. Beat all ingredients for the filling together in another bowl and pour slowly and evenly over the batter.
  4. Bake at 350 degrees for 1 1/4 hours.
Most Helpful

5 5

I've been making this recipe for years. My family loves it. It is so rich and lush. Although nothing repalces a traditional pumpkin pie, my favorite, this is an awesome fall dessert!

5 5

This is wonderful. Serve it warm with vanilla ice cream and yummy. I made this at thanksgiving. Talk about a hit. It is so very simple and great tasting. I added another stick of butter to the top and sprinkled a little cinnamon sugar on top.

3 5

Quite nice. Have to agree that it's a good twist on the conventional pumpkin pie. I cut down on the sugar for the filling by almost half a cup and it was still very sweet. The sugar in the crust could probably be cut down as well. The butter didn't seem to play a particularly important role so that could also be reduced. I made mine in a 9x9 pan and I would not recommend it because there was a bit of overflowing during the baking process. With a couple of tweaks here and there, I think this has a lot of potential!