No-Crust Pumpkin Pie
Frozen pie crusts are hard to fit in RV refrigerators and RVs really don’t have enough counter-space to roll out dough for homemade crusts. So, I discovered a way to make Pumpkin Pie (Frank’s favorite) while avoiding the crust (that I always manage to burn) altogether!
Ingredients:
1 large can pumpkin puree (about 2 cups)
1/2 cup milk
1 package cream cheese
2 tsp Pumpkin Pie Spice
3/4 cup Splenda (or sugar)
3 eggs
Allow cream cheese to soften. Mix the pumpkin, milk, and cream cheese until smooth. Add Pumpkin Pie Spice and the Splenda (or sugar). Mix well and then taste to ensure it’s sweet (if you want it sweet) or has enough spice (if you prefer more of a kick). Add more Splenda/sugar or Pumpkin Pie Spice if needed. Beat eggs separately and then add them to the mixture.
Pour into a well-greased (I use vegetable oil) metal pie pan and bake at 350 for about 45 minutes. Check after 30 minutes. The top will start to crack/separate nicely just like regular pumpkin pie. It’s done when a knife inserted comes out mostly clean (it won’t come out completely clean). It should slice nicely into pie pieces. Use a spatula when removing slices from the pan. Serve with whipped cream on top. The entire family LOVED this easy recipe!