Easy Crustless Pumpkin Pie

This is for lazy people who love pumpkin pie, who also love to cut calories and fat while eating copious quantities of holiday-themed dessert.

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Yes, it’s great that it’s a gluten free option. And yes, it’s great that without a crust it’s way, way, way healthier (or at least way, way, way less bad for you). But the best thing is that it’s totally and entirely freaking easy. Picture this: get a big bowl and dump all of the ingredients into it. Whisk away while watching your favorite TV show, or reading even more of your favorite blog (More Sweets, Please). Then pour into some sort of baking vessel and pop into an oven for a little bit. V o i l a. Nothing like gobbling up the holiday spirit on the cheap & easy.

Just so’s you knows, this is a “rustic” dessert (code for “sloppy” and “not at all impressive-looking at a formal dinner”)- so grab a giant serving spoon and slop the pumpkin pie gruel into the bowls of your happy loved ones. Or eat out of the baking dish all to yourself.

Adapted from my original Pumpkin Pie recipe…

1 can (15 oz.) pumpkin puree (not pumpkin pie filling)

1 can (12 fl. oz.) evaporated milk

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg (freshly ground)

2 eggs

1/2 cup pecans, chopped
1. Preheat oven to 375° and grease a large casserole dish; set aside.
2. In a large bowl, whisk all ingredients until well combined. Pour into prepared casserole dish and sprinkle chopped pecans over top.
3. Bake for 25 minutes (until still a tad jiggly in center). Cover pie lightly with foil if top crust starts to brown while baking. Cool on a wire rack for a couple of hours to set. (Store in the fridge if not serving right after it cools.)
Tips:
- Feeling especially lazy? Switch the spices for a heaping tablespoon of ‘pumpkin pie spice’, which will save you 40 seconds out of your life.
- Prefer smaller baking dishes? Yes, little ramekins are very cute. Just bake them for less time… and hide a few spares for yourself.
- Garnish the pie slop with whipped cream… or vanilla ice cream. Or both. (And a sprinkling of cinnamon sugar wouldn’t kill you either.)
- Freezer friendly! Wrap well, freeze, then thaw when you need/want. How totally convenient.
- Enjoy!
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November 27th, 2013 | More Sweets Please | No Comments | Tags: Goopy, Pies