Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters butter, melted; 425 grams pumpkin; 4 eggs, beaten; 340 grams evaporated milk; 517 grams pkg. yellow cake mkix; 237 milliliters chopped pecans; 2 teaspoons pumpkin pie spice; 1 teaspoon salt; 355 milliliters sugar; 8 servings Optional: whipped topping, chopped walnuts, cinnamon or nutmeg

Crustless Pumpkin Pie is a gluten free recipe with 8 servings. One serving contains 740 calories, 11g of protein, and 40g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. If you have sugar, evaporated milk, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt.

Ingredients you will need

Evaporated Milk

Pumpkin

Sugar

Egg

Salt

Mix well and pour into an ungreased 13"x9" baking pan.

Equipment you will use

Baking Pan

Sprinkle with dry cake mix and nuts over top.

Ingredients you will need

Cake Mix

Nuts

Drizzle with butter; do not stir.

Ingredients you will need

Butter

Bake at 350 for 45 minutes to one hour, or until a toothpick inserted in center comes out clean.

Equipment you will use

Toothpicks

Oven

Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg, if desired.

Ingredients you will need

Whipped Topping

Cinnamon

Nutmeg

Nuts

Variation: Whipped cream is a wonderful addition to warm desserts. In a chilled bowl, use an electric mixer to beat 2 cups heavy whipping cream, gradually adding 1/4 cup sugar and beating until stiff. Make it even more special by adding 2 drops of pumpkin or hazelnut flavoring, or a dash of espresso powder.

Ingredients you will need

Heavy Cream