We love pumpkin pie around here. Sometimes I make it (with store bought unroll crust) and sometimes I buy them at Costco. They seem to disappear overnight. I recently noticed that some members of the family scrape all the pumpkin filling out and leave the crust behind. I guess that’s an attempt to save calories?
I then remembered a recipe that my Mom used to make that was pretty much pumpkin pie without the crust. I scrounged around and found her recipe card – she called it Pumpkin Delight, I call it Crust-less Pumpkin Pie. You make it in a cake pan and cut it into squares – not the normal triangles. It has a streusel like topping that has only two ingredients: spice cake mix and a melted butter drizzle!! It’s easy to put together and no one will guess what’s in the crunchy topping.
Crustless Pumpkin Pie
Ingredients for the filling:
1 large can of canned pumpkin (29 ounce)
3 eggs
1 can of evaporated milk
1 cup sugar
1 teaspoon cinnamon
½ teaspoon ground clove
½ teaspoon nutmeg
½ teaspoon ground ginger
Pinch of salt
Ingredients for the topping:
1 Spice Cake Mix – dry do not add anything to it.
1 stick of butter – melted
Steps:
In a large mixing bowl blend all the filling ingredients until well incorporated. Then pour into a 9 x 13 baking pan, I lightly sprayed mine with Pam. Sprinkle about 2/3rd of the cake mix over the top of the filling. Drizzle with the melted butter and bake at 350° for about 1 hour and 15 minutes. Top with cool whip and a sprinkle of cinnamon if you like.
