Recipe Name Mom's Crustless Old Fashioned Pumpkin Pie Submitted by TrishPatty Recipe Description This is the recipe my mother used since 1946. To save fat, carbs and calories, I omitted the crust, reduced the sugar and use fat free evaporated milk. I called it one serving so you can divide the nutrition information by the number of servings you divided it into. (If you made the 2 pie plates you should get 8 servings per pie for a total of 16 servings per recipe.) Quantity 2 Quantity Unit 8 inch pies Prep Time (minutes) 15 Cook Time (minutes) 43 Ready In (minutes) 58

Ingredients Amount Measure Ingredient 3 large eggs 2 cups pumpkin (canned, organic) 1/3 cup granulated sugar 1/2 teaspoon salt 1 1/4 teaspoon cinnamon, ground 3/4 teaspoon ground ginger 1/4 teaspoon cloves, ground 1 1/3 cup Fat free evaporated milk 1/3 cup molasses 1/4 teaspoon nutmeg, ground Steps Sequence Step 1 Preheat oven to 375 degrees. 2 Combine eggs and pumpkin. (I use a hand mixer or stand mixer.) 3 Stir in sugar, salt and spices. 4 Stir in evaporated milk. 5 Add molasses and blend. 6 Place 2 pie plates on a cookie sheet and pour 1/2 of the mixture into each. (You can also pour into individual custard cups or ramekins.) 7 Bake on cookie sheet 40-45 minutes or until knife inserted in the center of each container comes out clean.