Idiot Proof (and Crustless!) Pumpkin Pie

I’m not a good baker, but since I’ve been home for a few days (perks of surgery!), my mom’s giant kitchen has got me thinking that all my past transgressions weren’t really true and I’m actually a fabulous cook. So the other day when I got a craving for pumpkin pie, I decided I would totally make one.

By Jess

Then of course I looked in the pantry and saw we had nothing in terms of pie crust ingredients. Could I make a crust-less pumpkin pie? I asked myself. Yes you can, the Internet answered, and in fact many people prefer crust-less pies because there’s way less carbs.

Part of the reason I’m not the best baker is because I don’t measure things real well and if I don’t have the right ingredients I substitute. This recipe is no different. I didn’t measure things perfectly and I made random substitutions. But guess what? It freaking tasted like pumpkin pie. Without the crust. Nice.

What You Need:

* 1 can of pumpkin

* 2 eggs

* around 2/3 cups sugar & sugar substitute combo (that’s all we had in the pantry)

* 1 cup half & half

* pumpkin pie spice / cinnamon

What To Do:

Mix your sugar and spices. I did about a half tablespoon of pumpkin pie spice and a few good shakes of cinnamon.

Mix your entire can of pumpkin, 2 eggs, and cup of half & half together with a fork (I’m not sure if the original recipe called for it being mixed with an beater…I didn’t do that), then add the sugar mixture.

Pour your mixture into a greased pie plate. I used Pam spray. It said “Pam for Baking” on it. It worked A-okay.

Bake your crust-less pie in a preheated oven at 425 for 15 minutes. Then turn the heat down to 300 and bake for 30-40 more minutes (I kind of forget the exact time and your oven will be different than mine).

Take your crust-less pie out and make sure it looks done. You can stick a fork in it like I did to check, but then you’ll have fork marks in your pie. If you don’t care, cool.

I recommend sticking your pie into the fridge for a while, and then cutting a slice and putting some whipped cream on it. You don’t have to feel guilty because there’s no crust, and pumpkin is a good source of fiber.

[If you make this, let me know how it goes!]