Name: Crustless Pumpkin Pie
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 1-1/4 cups sugar -; 3 tablespoons all-purpose flour -; 3 large eggs -; 2 cups canned pumpkin -; 3/4 cup evaporated milk -; 1-1/2 teaspoons vanilla extract -; 1/4 teaspoon ground cinnamon, optional -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Crustless Pumpkin Pie

1. 1-1/4 cups sugar -

2. 3 tablespoons all-purpose flour -

3. 3 large eggs -

4. 2 cups canned pumpkin -

5. 3/4 cup evaporated milk -

6. 1-1/2 teaspoons vanilla extract -

7. 1/4 teaspoon ground cinnamon, optional -

How to cook deliciously - Crustless Pumpkin Pie

1. Stage

Preheat the oven to 350°F. In a bowl, combine the sugar and flour. Add the eggs and mix well. Stir in the pumpkin, milk, vanilla and cinnamon, and mix until well blended. Editor's Tip: Mixing the ingredients in this order helps prevent the flour from clumping in the liquids.

2. Stage

Pour the pumpkin mixture into a greased 9-inch pie plate. To make a water bath, which helps prevent the pie from cracking, place the pie plate in a 15x10x1-inch baking pan and add 1/2 inch of hot water to the pan. Bake the pie until a knife inserted in the center comes out clean, about 50 minutes. You can also check the temperature of the pie to see if it’s done: The internal temperature of pumpkin pie should be around 150°.

3. Stage

This is one of the most important steps to making any pumpkin pie: Let the pie cool on a wire rack for at least two hours. If you don’t let it cool slowly, you could risk a pie with a big crack on top. If you’re not eating it right away, store the crustless pumpkin pie, covered, in the refrigerator.