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photo Crustless Pumpkin Pie Recipe | Say Mmm

Crustless Pumpkin Pie

Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
6 Servings - 55 min - allrecipes.com
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Servings:6  | Calories:316 | Total Fat:5g  | Chol:91mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 2g
10 %
Total Carb 64g
21 %
Fiber 5g
20 %
Sugars 52g
---
Cholesterol 91mg
30 %
Sodium 73mg
3 %
Protein 7g
14 %
Calories:
53% Sugar
18% Canned pumpkin
15% Others combined
12% Evaporated milk
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 1/4 cups sugar
3 tablespoons all-purpose flour
3 eggs
2 cups canned pumpkin
3/4 cup evaporated milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

 Directions : View recipe directions on allrecipes.com
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