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Pumpkin Pie {Crustless}

I’m back to share another delicious Pumpkin recipe, although this one doesn’t lay claims to be guilt-less.  I came upon this recipe in a Gooseberry Patch Halloween cookbook last year, tweaked it a bit and made it for my monthly MOPS meeting.  Good thing I ate a piece during the meeting because there wasn’t a single piece left over.  Darn if the same thing didn’t happen again this year.  If you are looking for a crowd pleasing recipe to take to your Thanksgiving festivities, look no further…

This Crustless Pumpkin Pie is sinful!

Ingredients:

4 eggs, beaten

 1 (15 oz.) can pumpkin

1 (12 oz.) can evaporated milk

1/2 – 1 c. sugar (depending how sweet you like it- 1 c. is really sweet!)

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 box yellow cake mix

1 or 2 sticks butter, melted ( I use 1)

1 c. chopped pecans or walnuts, optional (I leave them off so the rest of my family will eat it too. It is delicious with nuts!)

How To:

Combine eggs, pumpkin, evaporated milk, sugar, and spices.  Mix well and pour into an ungreased 13×9 baking dish. Sprinkle dry cake mix and nuts over the top. Drizzle with the melted butter, but DO NOT STIR.

Bake at 350 for about 45 minutes to an hour or until a toothpick inserted into the center comes out clean.

Serve with whipped topping or vanilla ice cream.

Tip: I sprinkle cinnamon or pumpkin pie spice into my tub of whipped topping. You can also add a teaspoon of vanilla to make it taste less packaged (although if you ask my boys, the whipped topping is delicious as is!)

That’s it for Pumpkin recipes from my kitchen…till next year! I’d love to know what you think…

Happy baking for Thanksgiving!

Ariean

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