Crust-less Pumpkin Pie

I’m not much of a piecrust lover, especially in pumpkin pie I think that for the most part it is soggy and bland and does nothing to enhance the pumpkin filling.  So the answer is to leave out the crust.  I also lighten this recipe up by substituting Splenda for sugar.  If you don’t want anything artificial or you don’t need to watch all those sugar calories go ahead and use the sugar.  What you do in your kitchen is your own decision.

3 eggs

1 15 oz. can of pumpkin puree

1 12 oz. can of evaporated skim milk

2/3 c. Splenda – for baking, measures the same as sugar

1 t. vanilla

2 t. grated fresh ginger

1 t. cinnamon

Dash of all spice, nutmeg & cloves

½ t. salt.

Preheat oven to 400º

I do this all in my stand mixer, but you can do it in a bowl with a hand mixer or whisk.

Beat the eggs first, add the pumpkin and the milk and mix well.  Add everything else and beat for 30 seconds.

Spray Pam in a Pie pan.  (If you are opposed to Pam, lightly grease the pan with anything you want, just keep it to your self.)

Pour the pie mixture in the pie plate and place in the middle of your preheated oven.  Bake for 15 minutes and then turn the oven down to 325º and continue baking for another 40 minutes.

Chill.  Serve and be happy you had a lighter dessert.