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Crustless Pumpkin Pie

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3 Eggs
1/2 tsp Ginger
1/2 tsp Nutmeg
2/2 tsp Cinnamon
1/2 tsp Salt
1 1/2 cup Cooked pumpkin
1 cup Evaporated milk, undiluted
1/2 cup BeeMaid honey
1/2 cup Whipping cream
1 T Berry sugar
1/4 tsp Vanilla


If using uncooked pumpkin, cook down to 50% volume and puree.
Preheat the oven to 325F. Beat the eggs slightly. Add honey, ginger, nutmeg, cinnamon, salt and pumpkin. Mix well, then add evaporated milk and mix.  Bake for 50-60 minutes until an inserted knife comes out clean. Cool.
Add berry sugar and vanilla to the whipping cream.  Whip the cream and serve pie slices with the whipping cream.
Note: a pie crust is optional.