Photo: Becky Luigart-Stayner
Yield
Serves 8 to 10

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

Step 1

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.

Step 2

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.

Step 3

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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Ratings & Reviews

sherilouisiana's Review

redpony
November 01, 2011
Served this for Halloween and it was fabulous - and very easy. Used a frozen whipped topping as I was short on time. Topped it off with just a drizzel of Frangelico hazelnut liquor and everyone loved it!

redpony's Review

sherilouisiana
November 07, 2011
Great new way to try an old favorite. I subbed the sugar with slenda and used fat free condensed milk to save on calories. still tasted great y