Crustless Pumpkin Pie

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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!

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.