Crust-less Pumpkin Pie

We all love pumpkin (especially around this time of year) and what better way to welcome the approaching season of autumn than with a delicious (a bit untraditional) Crust-less Pumpkin Pie! So simple yet so delicious and only takes a few minutes to whip up! Hope you all enjoy making and eating it as much as us!

4 eggs, beaten
29-oz. can pumpkin
12-oz. evaporated milk (or half and half)
1 and 1/2 c. sugar
2 t. pumpkin pie spice
1 t. salt
1/4 t. nutmeg
18-1/2 oz. pkg. butter (or yellow) cake mix
1 and 1/2 sticks butter, melted
Optional: Chopped pecans sprinkled on top of the cake mix.

Combine eggs, pumpkin, evaporated milk (or half and half), sugar, pumpkin pie spice, nutmeg and salt. Mix well; pour into a 13"x9" baking pan very lightly sprayed with baking spray. Sprinkle dry cake mix and nuts over top. Drizzle with melted butter; do not stir. Bake at 350 degrees for 45 minutes to 1 hour and 10 mins (just whatever you think, I cook it closer to an hour and 10 mins cause I like it where it was just starting to brown on top, but every oven is different). Let cool before serving. Serve with whipped topping (or its just as good without). Makes 8 to 10 servings.

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