Crustless Pumpkin Pie
1 1/4 cups sugar
3 tablespoons all-purpose flour
3 eggs
2 cups canned pumpkin
3/4 cup evaporated milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon, optional
1. In a mixing bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and cinnamon if desired; mix until well blended. Pour into a greased 9" pie plate. Place pie plate in a 15" x 10" x 1" baking pan; add 1/2" of hot water to pan.
2. Bake at 350F for 50-55 minutes or until a knife inserted near the center comes out clean.
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