Crustless Pumpkin Pie
By asbetts
This pumpkin pie is so tasty you won't even miss the crust.
(photo shows optional crust). The concept of this pie is to be a healthy alternative to fat laden pies.
1 Picture
Ingredients
- Filling:
- 1 15 oz can of pumpkin
- ½ cup of sugar (or sweeten with a little Splenda to taste)
- 3 large eggs
- 3 tablespoons of honey
- 2 teaspoons of cinnamon
- ½ teaspoon of ground ginger
- ¼ teaspoons of cloves
- ½ teaspoon of allspice
- ½ teaspoon of nutmeg
- ¼ teaspoon of salt
- Streusel:
- ½ cup of unbleached flour
- ¼ cup of brown sugar
- 1 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- ½ cup chopped pecans
Details
Servings 12
Level of difficulty Average
Preparation time 10mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
In a large mixing bowl, blend together all the ingredients for the filling till frothy. (I add the eggs last so I can taste the pumpkin seasoning's to get them how I like them, then add egg).
Step 2
Pour into pie pan and bake 45-50 minutes or until the middle of the pie is still wiggly and the edges have set. About 30 minutes if you're using mini pie pans. (While that wondrous pie is baking mix up the streusel.)
Step 3
The streusel: Whisk together the flour and spices. Stir in the pecans and ginger, then sprinkle on the pie and bake as directed.
Step 4
In the last 10 minutes of baking the pie, sprinkle the streusel topping on it.
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