Crustless Pumpkin Pie

[apricot]

No one in my house likes pie crust but we like the "pumpkin" part of pumpkin pie. I've tried substituting graham cracker crust or just leaving off the crust and making a custard but it burned on the bottom and the graham cracker crust didn't go over any better than regular crust. My pie pans are glass. Does anyone have a recipe for cooking just the "custard" part of the pumpkin pie that will not burn?

[cat lover]

I just found your request, sorry it took so long, if you have a request for a recipe you are searching for; put it under the "ISO" forum and it can be found faster.This first one is the one I have used, but you may not want the egg substitute, and honey and wan a more traditional recipe so I found the second one;I have not made that one. You might also be able to use your ingredients and play around with these recipes for the baking instructions and it might turn out fine. Good Luck and I wouild be interested in knowing if either worked for you!

3/4 cup liquid egg substitute
3/4 cup honey
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp sea salt
1 3/4 cup pumpkin
1 cup evaporated milk

Beat egg substitute until frothy and add honey, spices, salt, and
pumpkin. Grease a deep 9" pie plate. Pourpumpkin mixture into plate. Bake at 325 degrees about 1 hour or till a knife blade comes out clean. Cool thoroughly.



Crustless pumpkin pie


1 can(15 oz) pumpkin
3 eggs, lightly beaten
1 can evaporated milk
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp nutmeg
pinch salt
almond flour or ground almonds for dusting the pie pan

Mix all ingredients but the almond flour in a large bowl. Butter the pie pan and sprinkle generously with almonds. Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake another 30 minutes or so, until set. Let cool before serving.