Pumpkin pie takes on a completely new form in this crustless, better-for-you version. This traditional pumpkin pie without a crust is a great new way to try an old favorite. It’s even more delicious topped with whipped cream, cinnamon, and nutmeg—for a more distinct twist, try hazelnut or pumpkin flavoring or a dash of espresso powder.
How to Make It
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan. Sprinkle with dry cake mix and nuts over top. Drizzle with butter; do not stir.
Bake at 350° for 45 minutes to one hour, or until a toothpick inserted in center comes out clean. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg, if desired.
Variation: Whipped cream is a wonderful addition to warm desserts. In a chilled bowl, use an electric mixer to beat 2 cups heavy whipping cream, gradually adding 1/4 cup sugar and beating until stiff. Make it even more special by adding 2 drops of pumpkin or hazelnut flavoring, or a dash of espresso powder.
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