Pumpkin Pie (Without the crust)

A few years ago I started making my favorite pie (pumpkin) without the crust to kinda cut the calories a bit. It tastes so good and even better after it has been in the fridge. The flavors just get more intense or something.


What you will need is:
A pie dish or 8X8 glass baking dish, greased
2 eggs
1 can pumpkin (15 oz)
1/4 tsp salt
1/2 C. sugar
1 tsp. ground cinnamon (I just add cinnamon, I don't add the other spices)
1 can evaporated milk

Preheat oven to 375 degrees. Mix ingredients in order with a whisk. Pour into pan and bake for about 30-40 minutes or until moisture has seemed to thicken and knife inserted comes out clean. Let rest and cool for 10 minutes after getting pie out of the oven.
Tastes best topped with Ready Whip or Whipped Cream

Recipe by: Becky