Crustless Pumpkin Pie

O.K.  I posted not-so-light Cheesy Chicken Rollups, so now I will post a lighter dessert, Crustless Pumpkin Pie. 

Picture courtesy of Lisa Prater

This pie (or dessert, if you will) will show your family you hadn't  slaved in the kitchen for them all day.

In a large bowl, beat together the following ingredients:


15-ounce can of unsweetened pumpkin
12-ounce can of evaporated milk (fat-free works fine!)
 2 eggs, or 3 egg whites
 1/2 tsp. salt
 3 tsp. pumpkin pie spice
 1 tsp. vanilla extract
 2/3 cup sugar (you can use baking-friendly granular artificial sweetener to save calories)

Beat the ingredients until smooth and pour into a 9″ pie plate sprayed with non-stick cooking spray.
Bake at 400 degrees F. for 15 minutes, then lower the temperature and bake at 325 degrees F. for 45 to 55 minutes, or until a knife inserted in the center of the pie comes out clean.

If you have some refrigerated crescent dough around, you can use it to make rolled-out mini maple leaf embellishments. These went on the pie about 20 minutes before it was finished baking. So there’s a little crust after all! Believe me, though, you don’t need a bottom crust on this pie. It holds together great, and the pumpkin flavor is phenomenal!

This pie is good as soon as it’s cool enough to eat, but it’s even better right out of the fridge the next day.

ENJOY!