Pumpkin Pie

This is my all time favorite pumpkin pie recipe!  It is delicious!  My family looks forward to it every year!  Recently, I tried to make it without a crust.  I didn’t want to spend the time to make a crust and didn’t have one on hand.  We also have some good friends that are on a gluten free diet, so I thought it would be a good experiment to try!  The recipes are the same, but you have to cook the crustless pie at a lower temperature and for longer.  When it first came out of the oven and we tried it, we were less than impressed.  But the next day, after taking it out of the fridge, it was quite tasty cold.  I hope you will give the recipe a try and enjoy its deliciousness!  This recipe is 1000 times better when you use real pumpkin, rather than pumpkin in a can!

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Ingredients:

  • 2 large eggs
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 16oz pumpkin (fresh pumpkin makes this recipe!!!)
  • 1 can sweetened condensed milk

Directions (with crust):

  1. Heat oven to 425
  2. Beat eggs slightly in medium bowl, beat in remaining ingredients
  3. Pour into pie crust
  4. Bake for 15 minutes, reduce temperature to 350 and bake 45 minutes longer

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Directions (without crust):

  1. Preheat oven to 325
  2. Beat eggs slightly in medium bowl, beat in remaining ingredients
  3. Pour into pie pan
  4. Bake for 60-70 minutes

 

 

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