Crustless Pumpkin Pie

Since the time I was very young, my favorite pie has always been pumpkin.  The only thing is, I really only love the pumpkin filling and not the crust.  I remember in my younger years eating only the filling and leaving the crust sitting on my plate, and then asking for seconds.  Sometimes I got lucky and was given another piece! :)

I was craving pumpkin pie and decided that I was going to try to make one crustless - why not?!  So I mixed up the filling, poured it evenly into 4 custard dishes, and baked them.  They turned out perfectly!!!  Since my husband likes crust, I decided to cut out heart shapes from pie crust using my cookie cutters and baking them as if they were cookies.  They too turned out great!

Before serving I topped each dessert with whipped cream, and added the pie crust hearts.  Oh so yummy!!!

Crustless Pumpkin Pie recipe 

1 can (15 oz) pumpkin

1 can (12 oz) evaporate milk

2 eggs

3/4 cups sugar

1Tbsp flour

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Preheat oven to 450 degrees.  Blend all ingredients and pour evenly into 4 custard cups.  Bake 20 minutes.  Reduce temperature to 350 degrees and bake another 40 minutes or until knife inserted comes out clean.  Cool. 

                                                                            ENJOY!