My Rendition – Crustless Pumpkin Pie
a recipe that serves 8 that @ verybestbaking.com
Ingredients:
Nonstick cooking spray
3/4 cup Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 teaspoon pumpkin spice
2 large eggs
1/2 teaspoon of vanilla extract
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk or 2% Milk
Directions:
1. Preheat oven for a 9-inch-round cake pan to 350° F; sprayed with pam or lightly grease bottom of the baking pan.
2. Mix sugar, salt, cinnamon and pumpkin spice in a small dish. Beat eggs and vanilla extract and stir in pumpkin and sugar mix. Slowly pour in evaporated milk while mixing once again.
3. Pour entire mix into cake pan. Bake for 40 to 45 or until knife inserted near the center comes out clean. Cool the pie on a wire rack for 2 hours. Serve immediately or refrigerate.