A classic American pumpkin pie, but this time without the crust so it’s so much easier and faster to whip up. With a mouth-watering souffle-like texture, this dessert is a winner every time.
I usually like to make the pumpkin puree from scratch, however, when I’m in a pinch and need a dessert quickly, the puree from a can does just as well.
Serve this beautifully sweet and spicy pie with fresh dollops of whipped cream.
Directions
Mix sugar, salt, spices in a small bowl. Beat eggs in a large bowl, add the pumpkin puree, add the sugar and spice mixture, then gradually stir in evaporated milk. Pour into a pie shell or ramekins.
Preheat oven to 190 degrees. Place pie or ramekins in the oven for 15 mins. Then turn down the heat to a moderate oven 170 degrees. Cook for another 40 mins and test to see the pie is firm and set in the middle. You can check this by seeing if a large knife comes out clean when inserted into the centre of the pie. Continue to cook for a few extra minutes if not set.
