NO-CRUST PUMPKIN PIE

No-Crust Pumpkin Pie image

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.

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

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

Steps:

In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.

Nutrition Facts : Calories 211 calories, Fat 4g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 49mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.