Crust-less Pumpkin Pie

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.

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Lindsey Clair
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This is a brilliant idea. I notice quite a few people on my end do the same thing with the crust. Definitely will have to try this recipe! Thanks Kathy.