Crustless Pumpkin Pie

A couple of my kids don’t appreciate homemade pie crust (or any pie crust), because it’s “too flaky.” 🙄

So, this is what I sometimes make for them instead of pumpkin pie.

Pumpkin

4 eggs, beaten

2 c roasted. pumpkin purée

12 oz. evaporated milk

1½ c. sugar

2 t. pumpkin pie spice

1 t. salt

Topping

1 c flour

¾ c sugar

1 ½ t. baking powder

½ t. salt

1/2 c. chopped pecans

1 stick butter, melted (in liquid measure cup)

Garnish

2 c COLD heavy cream

6 T. sugar, ground in coffee grinder 3x

cinnamon

nutmeg

ginger

½ c. toasted, chopped pecans

Preheat oven to 350˚.
Combine all pumpkin ingredients in large mixing bowl; mix well. Pour nto an ungreased glass 13x9” casserole dish.
Combine all topping ingredients, except butter, in a separate mixing bowl. Sprinkle over top of pumpkin mixture. Drizzle with butter; do not stir.
Bake for ~45 minutes; checking every 15 minutes until fork tests clean.
Chill stand mixing bowl and whisk attachment. Whip together cream and ground sugar until whipped cream is formed.
Top each HOT serving with whipped cream, cinnamon, nutmeg, ginger and toasted, chopped pecans. .

Southern Mama Homestead