Crustless Pumpkin PiePosted by: Lauren Parker-Gill on November 16th, 2012
One thing you may not know about me is that I L-O-V-E love pumpkin. Pumpkin lattes, pumpkin cake, pumpkin cookies, pies … I love and obsess about all of it. In fact, this is my favorite time of year because it’s PUMPKIN SEASON! Which brings me to this to-die-for recipe, called Crustless Pumpkin Pie. Let me warn you…if you do attempt to make this, be sure to taste it whilst sitting. It will make you weak in the knees. True story.
4 eggs, beaten
15 oz can pumpkin
12 oz can evaporated milk
1.5 cups of sugar
2 tsp pumpkin pie spice
1 tsp salt
18.5 oz box yellow cake mix (unprepared)
1 cup chopped pecans or walnuts
1 cup of melted butter
Optional: whipped topping, *chopped nuts, cinnamon
Note I make it without nuts. Nuts aren’t my thing.(That’s what she said. Heh.)
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Pour pumpkin mixture into an ungreased 13″x9″ baking pan. Sprinkle dry cake mix and nuts (if that’s your style) over top. Drizzle topping with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Allow to cool a bit but serve warm with whipped topping and cinnamon. Now sit back, relax and enjoy. When you have recovered from your pumpkin coma, please cover and refrigerate, so you can have some for breakfast the next day. Pumpkin is a super food, so it’s totes allowed.
This dessert makes 8 to 10 servings, unless you tend to serve larger portions of the pumpkin-y deliciousness … then it’s more like half of what it should be. (Hangs head in shame.)
Are you trying out any new Thanksgiving recipes this year?
[Image via Gooseberry Patch]