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Crustless PUMPKIN PIE---YUM!
crustless pumpkin pie
        CRUSTLESS PUMPKIN PIE? Well, if you eliminate that flakey custard holder, you get a holiday slice that WEIGHS IN at AT A VERY RESPECTABLE 160 CALORIES, instead of 350. That's cutting the count pretty much BY HALF! And, it leaves a little GUILT-FREE WIGGLE ROOM for some WHIPPED CREAM on top.
        Now it is THANKSGIVING, so if you want to go for the whole mogilla, I say go for it. But, if the stuffing and the mashed potatoes have already packed on a lot of FAT POTENTIAL, then why not SATISFY YOUR SWEET TOOTH FINALE with A LITTLE LESS MORNING AFTER REGRET.
        Plus there's AN ADDED BONUS for those of us who might have a ton to cook for Thanksgiving, or for those of us who just want to take it easy. This whips up in a flash IN A BLENDER! No mixing, rolling, chilling, worrying that the edges will burn or that the bottom will be soggy. Just pure pumpkin pie flavor. It's ALL REWARD, and NO RISK.
        Being the Libby's fan that I am, you just CAN'T BEAT Libby's official pumpkin pie recipe. It's THE QUINTESSENTIAL VERSION in my book.


LESSONS Learned:
1. Use pure canned pumpkin--in a lot of cases the "pumpkin" in those cans is actually some kind of large sweet squash such as hubbard or butternut. And forget the whole fresh pumpkin thing--steaming, mashing, and draining---I've done it and it's never worth all that effort. Stick to the can.
2. You could gild the lily by changing up the spices, or adding 2 Tablespoons of brandy, rum, or an orange liqueur. But at my holiday table, I never want any of my flavors to change or it doesn't officially feel like Thanksgiving.
3. This doesn't have to be a pie. You could make it in a square pan and cut it into square servings, or bake them in single portions in ramekins.
4. The whipped cream is mandatory for me.

2 cups canned pumpkin or 1 15oz. can Libbys pure pumpkin
1 12 oz. can evaporated milk
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
whipped heavy cream (optional)

Make the Pie:
        Preheat the oven to 350 degrees. Coat a 9 inch round glass pie plate with cooking spray or melted butter. Set aside.
        Add all of the ingredients into a blender. Blend until smooth about 1 minute, and pour into the prepared dish.
        Place the dish onto a baking sheet and bake in the center of the oven for 55-6o minutes until a knife inserted close to the center comes out clean.
        Cool completely. Top with a dollop of whipped cream.

Makes 8 servings. YUM!

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