I know it is a bit early to be posting fall inspired recipes. However, it is a rainy day and I have my cinnamon spice candle lite, so I figured it would be the perfect time to post one of my favorite fall inspired recipes.
This fall inspired recipe is for a crustless pumpkin pie. I made this recipe crustless for a number of reasons. Crusless pies have less recipe steps, are faster to prepare and, due to fewer ingredients, they are cheaper to make. The elimination of the crust also allows gluten and grain free followers to enjoy pie once again.
An added bonus of this recipe is that it substitutes some healthier ingredients over traditional pumpkin pie ingredients. Traditional pumpkin pie generally includes ingredients such as sweetened condensed milk and heavy amounts of sugar. This healthier pumpkin pie recipe is lower in sugar and uses honey instead of traditional granulated sugar. Furthermore, the sweetened condensed milk is replaced with evaporated milk and yogurt.
Crustless Pumpkin Pie
15 ounce can of pumpkin puree
12 ounce can of evaporated milk
1/4 cup yogurt (plain or vanilla)
1/2 cup honey
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F degrees. Spray a 9′ round pie pan with nonstick baking spray. In a large bowl mix the pumpkin puree, evaporated milk and yogurt. In a separate bowl, beat together the eggs, honey, cinnamon, vanilla, nutmeg, baking soda and salt. Stir the egg mixture into the pumpkin puree mixture and combine. Pour the combined mixture into the prepared greased pie pan. Place in the preheated over and bake the pie until set (about 35 to 40 minutes). The pie can be served chilled or at room temperature.