
While many of you may think that pumpkin pie without the crust is just plain heresy, I happen to like the idea. I love the crust on apple and berry pies but for years I have just eaten the pumpkin filling along with cream. This year I set out to make a change. I played around with the ingredients as well as baking method and found something that our guests seemed to enjoy. I asked friends their thoughts on making a pumpkin pie without the crust and many did not think it was possible. Well, here's proof that it is:
Joy's Pumpkin Pie without the Crust
1 15 oz can organic pumpkin
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 egg
1 14 oz can sweetened condensed milk
Bake @ 375 for 15 min to start and then bake at 350 degrees for one hour in ramekins with a bath filled half way. Baking times vary depending on the size of the ramekins you use and your oven. It's pretty hard to mess these up and if you just keep checking them every 10 minutes or so you should be fine. Test with a toothpick for doneness.
Let cool and serve with a dallop of fresh whipped cream!