Crustless Pumpkin Pie From Aarp Magazine 1293 Recipes

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Steps:

• Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.
• Spray with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.
• Prepare filling as directed on 15-ounce or 29-ounce can of LIBBY'S® 100% Pure Pumpkin. Pour into pan or dish.
• Bake as directed below or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours. Serve immediately or refrigerate.
• LIBBY'S® 100% Pure Pumpkin 15-ounce can recipe (Makes 8 servings)9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes 8-inch-round cake pan: 350º F; bake for 45 to 50 minutes 9-inch-round cake pan: 350° F; bake for 35 to 40 minutes 8-inch-square baking pan: 350º F; bake for 45 to 50 minutes 8-inch-square glass baking dish: 325º F; 55 to 60 minutes 9-inch-square baking pan: 350º F; bake for 35 to 40 minutes11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes 13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes 13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes
• LIBBY'S® 100% Pure Pumpkin 29-ounce can recipe (Makes 16 servings)13 x 9-inch baking pan: 350° F; bake for 40 to 50 minutes 13 x 9-inch glass baking dish: 325° F; bake for 60 to 65 minutes

CRUSTLESS PUMPKIN PIE

Steps:

• Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
• In small bowl, mix all Brown Sugar Topping ingredients; set aside.
• Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
• Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

EASY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.

CRUSTLESS PUMPKIN PIE FROM AARP MAGAZINE 12/93

Steps:

• Pre-heat oven to 325ºF oven.
• In a large bowl, add pumpkin, evap skim milk, eggs & egg whites. Beat until blended smooth.
• Mix in sugar, cinnamon, allspice, ginger and salt; blending well.
• Spray high-sided 9" pie plate with non-stick cooking spray.
• Pour filling in pie pan. Pie will rise some with baking.
• Bake in pre-heated oven 45-65 min, until knife/toothpick inserted in center comes out clean. Baking time will depend on your oven.
• Serve cooled pie with optional: whipped cream, frozen vanilla yogurt or vanilla ice cream.

CRUSTLESS PUMPKIN PIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
• Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
• Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
• If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

CRUSTLESS PUMPKIN PIE (LOW-CALORIE)

Steps:

• Combine all ingredients and beat until smooth.
• Pour into 9-inch pie pan sprayed with cooking spray.
• Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
• Pie is done when knife inserted into center comes out clean.

CRUSTLESS PUMPKIN PIE

Steps:

• In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.

CRUSTLESS PUMPKIN PIE

Steps:

• Butter a deep pie plate.
• Beat eggs in a medium bowl.
• Thoroughly stir in honey, spices, salt and pumpkin.
• Add evaporated milk, mixing well.
• Pour into prepared pie plate.
• Bake at 350, 40 mins.
• or until set.
• May garnish with whip cream.

NO-CRUST PUMPKIN PIE

Steps:

• In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.