Crustless Pumpkin Pie Custard

Submitted by Kannwilson

"I haven't made this but my step mother makes it all the time. It is a very good pie."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 8

ingredients

• 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

directions

1. Beat eggs and mix in bowl with remaining ingredients.
2. Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.

Reviews

[Cathie in Florida]

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

 

[its_me_susan]

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!

 

[amy.cleaveland]

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.

 

[Elaine]

This hits the spot. I love anty thing pumpkin! I used Egg Beaters and Sugar Twin suger substitute and light soy milk and it turned out great. I also sometimes use Special Pumpkin Pie Seasoning for Hillvilla Pumpkin Pie Recipe #2174172 when I want a change. Excellent Recipe, thanks for posting!

 

[lea_petra]

Thanks for a low sodium pumpkin pie, that is just as good as one with a crust. That was one dessert my husband thought he was going to miss out on. I was worried that it was going to come out like a pudding, not like a pie, but it held it's shape very well.