Last week I talked about how everything lately is pumpkin spice flavored. So I had to bring you a recipe; I began the season with apples, and now that’s it’s crisp and dark outside, it’s time for the warmth of pumpkins!
The Eater of the House likes anything pumpkin: bread, pancakes, but his favorite is pumpkin pie. One year I said I’d make one, but in a fit of laziness, decided to make it without the crust and it became a new fall favorite! And without my beloved crust, it makes for a lot easier and healthier dessert.
The recipe, believe it or not, comes from the back of the condensed milk can! One bowl and five minutes, it takes longer for the oven to preheat than it does to actually mix it all together. I call it a pudding, because without a crust, cutting it into an actual pie slice is rather difficult. So I do my best, and put it in a serving dish. But of course, you can put it in an unbaked pie crust and serve it for Thanksgiving dessert!
Perfect Pumpkin “Pudding”
This recipe is adapted from the original Eagle Brand® recipe for Perfect Pumpkin Pie.
1 (15 ounce) can pumpkin
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. nutmeg
½ tsp. salt
1. Preheat oven to 375 degrees. Whisk all the ingredients in a mixing bowl until smooth. Pour into a greased pie pan. Cook for 40 minutes or until a knife inserted in the pudding comes out clean. Cool. Top with whipped cream.
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Excellent. Since the Eater in our house doesn’t do piecrust, this is perfect!
I hope you enjoy it, Mary! 🙂
Chris’s pumpkin treats are part of what make the Fall special! Colorful leaves, cool brisk air and Chef Cristina’s yummy pumpkin concoctions!
Thank you to the pumpkin eater! 🙂
I am so full right now, but that still looks so good – and like it would fit into the cracks.
I always save room for pie, Linda! 🙂
What a great idea. Love pumpkin, try not to eat crust, so this is right up my alley.
I love pie crust, but I try to save calories every chance I can get! 🙂