Crustless Pumpkin Pie Recipe

It's that time 'o year again so I thought I'd share with you this awesome, melt in your mouth recipe that I found several years ago for a pumpkin pie. I got this recipe from a Gooseberry Patch cookbook.

Totally random sidenote: Gooseberry Patch books are so fun!

This is not your traditional pumpkin pie, mind you. Once you try this, you won't ever go back to the traditional recipe! And it's so easy to make. Just throw everything in the pan and bake.

Photo credit can be found here.

Crustless Pumpkin Pie

4 eggs, beaten

15-oz. can pumpkin
12-oz. can evaporated milk

1-1/2 c. sugar

2 t. pumpkin pie spice

1 t. salt

18-1/2 oz. pkg. yellow cake mix

1 c. chopped pecans

1 c. butter, melted

Garnish: whipped topping, chopped walnuts, cinnamon or nutmeg

Combine eggs, pumpkin, evaporated milk, sugar, spice and salt.

Mix well and pour into an ungreased 13"x9" baking pan.

Sprinkle cake mix and nuts over top. Do not stir; they should just sit on top.

Drizzle with butter; again, do not stir.

Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick.

Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg. A big 'ole dollap of Cool Whip is a must!

Makes 8 to 10 servings. I think it actually makes more than this. 10 servings at least.

Refrigerate leftovers (if you have any!)

 

We actually love this recipe the next day with vanilla ice cream on top. It's like the flavors have co-mingled overnight for an extra burst of flavor.

 

This recipe can easily be made ahead of time so that there's less stress in the kitchen on Thanksgiving day.

So yummy! You won't be disappointed.

I'd love to hear from you if you try this!