A classic “Impossible Pie” that magically creates its own crust as it bakes. This version is a lighter, crustless pumpkin pie perfect for the holidays.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (16 oz) Can | Solid Pack Pumpkin |
| 1 (12 oz) Can | Evaporated Skim Milk |
| 2 | Whole Eggs |
| 2 | Egg Whites |
| ¾ Cup | Sugar |
| 1 tsp | Ground Cinnamon |
| ¼ tsp | Ground Allspice |
| ¼ tsp | Ground Ginger |
| ⅛ tsp | Salt |
| ½ Cup | Graham-cracker Crumbs or Vanilla Wafers Crumbs |
| For serving | Whipped Cream |
Instructions
- Preheat oven to 325°F (165°C). Spray a 9” pie plate with non-stick spray.
- In a large bowl, combine the pumpkin, evaporated milk, whole eggs, and egg whites. Mix until smooth.
- Stir in the sugar, cinnamon, allspice, ginger, salt, and graham cracker crumbs.
- Pour the mixture into the prepared pie plate.
- Bake for 45-55 minutes, or until a knife inserted near the center comes out clean.
- Cool completely before serving.
- Top with whipped cream, if desired.
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