I have always been a big fan of pumpkin pie, but I have to be honest that my least favourite part is the crust. It doesn’t help that the pie crust is also where most of the work is. So I wondered…can you make pumpkin pie without the crust?
What you’ll need:
2 cups canned Pure Pumpkin Puree (Not Pumpkin Pie Filling)
1 can (12 oz.) Evaporated Milk
1/2 cup Sugar
1/2 cup All Purpose Flour
1-1/2 tsp pumpkin pie spice (OR 1 tsp Cinnamon and 1/8 tsp each of Allspice, Cloves, Nutmeg, and Ginger)
3/4 tsp Baking Powder
1/4 tsp Salt
1/4 cup Brown Sugar
1/4 cup Quick Cooking Oats
2 tsp Butter
Preheat oven to 350° F.
In a large bowl, combine pumpkin, milk, eggs, sugar, flour, spices, baking powder, and salt. Mix until smooth.
Pour into greased 9-inch pie plate. Combine brown sugar and oats, and cut in butter. Sprinkle over pie filling.
Bake 50-55 minutes or until knife inserted into center of pie comes out clean.
This was all that was left of it by the time Garrett took photos for me the next day (yes, he was the photographer for me because it was still dark when I left for work. Thanks honey!)
Needless to say, this is all gone by now. And he is already asking me to make another one for Thanksgiving this weekend. No need to twist my arm on that one!