Crustless Pumpkin Pie from Aarp Magazine 12/93

Submitted by AngelGabriel

"The absolute tastiest pumpkin pie! It's been a family favorite since 1993 when my Mom found it in the AARP Magazine. Salt is necessary but I don't use nearly 1/8t. Don't use condensed milk it's awful. I've always successfully used graham cracker crumbs."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 1 Pie
• Serves: 8

ingredients

• 1 (16 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated skim milk
• 2 whole eggs
• 2 egg whites
• 3⁄4 cup sugar
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1⁄8 teaspoon salt
• 1⁄2 cup graham crackers or 1/2 cup vanilla wafer crumbs
• 1 cup whipped cream (optional)

directions

1. Pre-heat oven to 325ºF oven.
2. In a large bowl, add pumpkin, evap skim milk, eggs & egg whites. Beat until blended smooth.
3. Mix in sugar, cinnamon, allspice, ginger and salt; blending well.
4. Spray high-sided 9" pie plate with non-stick cooking spray.
5. Pour filling in pie pan. Pie will rise some with baking.
6. Bake in pre-heated oven 45-65 min, until knife/toothpick inserted in center comes out clean. Baking time will depend on your oven.
7. Serve cooled pie with optional: whipped cream, frozen vanilla yogurt or vanilla ice cream.

Reviews

[michjohns]

Good but a little soggy. My 20 month old daughter is eathing it by the fist full.