How to Make Crustless Pumpkin Pie from Scratch

Or, as affectionately known in my household, Pumpkin Goo.

I came across this recipe this past Thanksgiving. My husband and I are both trying a new, healthier eating plan and we have cut out high fructose corn syrup (or fa-lu-gala-hoggin as my husband calls it) and anything made with white flour - including pie crust, drats! There went the chances of having pumpkin pie for Thanksgiving. My husband was crushed. So I promised him I would mess around with baking the pumpkin pie "goo" in a dish without the crust. I tried it a couple weeks before Thanksgiving so that I would have time figure out a plan B if plan A failed.

On a side note, you really do have to mix and combine the ingredients in the order stated or the Pumpkin Goo comes out too lumpy and does not bake as well. I learned this the hard way.

Large mixing bowl

Small mixing bowl

9x13 baking dish

1 and 1/2 C sugar or sugar substitute

2 tsp. ground cinnamon

1 tsp. ground ginger

4 large eggs

1 can (29 oz) pumpkin

2 cans (12 fl oz each) evaporated milk (I use fat-free)

Preheat oven to 425 degrees F

In the small mixing bowl combine the sugar substitute, cinnamon, and ginger

In the large mixing bowl beat the 4 eggs

Add the pumpkin and sugar-spice mixture to the eggs and mix well - your mixture will look like this

Slowly stir in the evaporated milk

Pour the mixture into the ungreased 9x13 baking dish

Bake the Pumpkin Goo for 15 minutes at 425 degrees F

Then bake the Pumpkin Goo at 350 degrees F for another 55 minutes or until a knife inserted near the center comes out clean

Cool on a wire rack for 2 hours

Serve immediately or refrigerate

(Baker's note : I prefer my Pumpkin Goo a little drier, rather than a little wet, so I bake mine until I see it pulling apart slightly from the edges of the baking dish.)