Ingredients for Crustless Pumpkin Pie From Aarp Magazine 12 93
- 1 (15 ounce) can Pumpkin Puree
- 1 (12 ounce) can Evaporated Skim Milk
- 2 Eggs
- Egg Whites
- ¾ cup Sugar
- ½ teaspoon Ground Ginger
- Allspice
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- Graham Cracker Crumbs, as needed
- Whipped Cream, for garnish (optional)
- ¼ teaspoon Ground Cloves
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How to Make Crustless Pumpkin Pie From Aarp Magazine 12 93
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, pumpkin pie spice, and salt (start with a pinch and add more to taste).
- Stir in the heavy cream until well combined.
- Fold in the graham cracker crumbs gently.
- Pour the mixture into a greased 9-inch pie plate.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The center may still jiggle slightly.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
104g
Fat
2g
Carbs
10g
