Friday, December 4, 2015

Grandma's Crustless Pumpkin Pie

One of Lila's favorite seasonal desserts by far is pumpkin pie. Savoring the spicy pumpkin filling she will usually scoop it all out and leave the crust. If she could just have a bowl pumpkin pie filling, she would be in heaven.

And so, Grandma's Crustless Pumpkin Pie was born! Taste-tested and approved by Lila, this light, simple pie is sure to remain part of the holiday tradition for years to come. From our kitchen to yours. Enjoy!

  • Butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons of pumpkin pie spice
  • 2 large eggs
  • 1 (15 oz) can of pumpkin
  • 1 (12 oz) can of evaporated milk
Be sure to use organic ingredients!

  • Preheat oven at 325 degrees.
  • Lightly butter a glass baking dish (preferably a 9 inch round pie dish).
  • Prepare filling by blending all of the ingredients. Scoop and smooth the mixture into the dish.
  • Bake for about an hour or until knife inserted in the center comes out clean.
  • Cool and refrigerate for at least 2 hours (The longer it stays in the fridge the better it gets!)


No comments:

Post a Comment