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Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.




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How would you rate this recipe?
  • Tara_V
    15 AUG, 2014
    I made this last night and was so pleased with it! I had to use full fat evaporated milk as that was all that I had on hand and I added 1/4 teaspoon of mace. Made as recipe lists other than those two small changes. I plan to make it again very soon!
  • lilpunkinbutt
    24 NOV, 2012
    This was great! Made it using real cream and maple syrup instead of brown sugar and evaporated milk as we only eat real whole foods and not processed or refined foods. Turned out amazing!
  • jimstoichotmai
    5 JUN, 2012
    Fantastic! I subbed 3/4 c heavy whipping cream and 3/4 c half-and-half for the evaporated milk (which I don't keep on hand) and used half muscovado and half Demerara sugar for the brown sugar. Served warm topped with a scoop of double-vanilla ice cream they were about as good as a dessert can get.
  • sugarfreebabe
    8 DEC, 2010
    Yay! Delicious pumpkin pie flavors without the high fat of the crust! Thanks!
  • Halbert
    16 OCT, 2009
    This sounds fabulous, especially with the non-fat milk. What a cholesterol relief! Caro

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