Friday, September 14, 2012

Crustless Pumpkin Pie:

Now, I know that it's not "officially" fall yet, but it's my favorite time of year and I'm all for starting a few days (or weeks) early! And what better way to usher in fall, than with a Pumpkin Pie? 
This recipe couldn't be easier and it's so yummy! Give it a try! 

1 (30 oz.) can Libby's Pumpkin Pie Mix
2/3 cup evaporated milk
2 eggs
Chopped walnuts or pecans, optional
Cool Whip, optional (optional amount, that is!!)

In a large bowl, whisk together the pumpkin, milk and eggs until well combined. Fill 8-oz. custard cups 3/4 full with pumpkin mix (you can also put it all into one serving dish, if you prefer). If you want, sprinkle the top of the pumpkin mix with chopped nuts. Place cups on a baking sheet. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 50-60 minutes longer, or until knife inserted in the center comes out clean. Let cool completely. Serve with Cool Whip!

-Cover and rrefrigerate leftovers
-Adding the nuts is great to give that crunch that you might miss from the crust. Plus it's healthier!

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