Thursday, November 25, 2010

Crustless Pumpkin Pie

Happy Thanksgiving! Here is what I made this year:

Crustless Pumpkin Pie

1 can(15 oz) pumpkin puree
3/4 c sucanat (or white sugar if you prefer)
3/8 c all purpose flour
1/2 c coconut milk (or whole milk if you do dairy)
3 eggs
6 T oil (or melted butter)
pumpkin pie spice

Blend and pour into pie pan. Bake at 350 for 60 minutes.

Easier to not have to make a crust, and I don't enjoy the crust much on pumpkin pie anyway. This was so fast and easy I will be making it again soon. Sorry, I was going to take a picture, but most of it is gone already.

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