Crustless Pumpkin Bake

WHAT?????  Middle of October already? How can that be???!! Well, I have a serious Pumpkin Thing going on so I am whipping up a crustless  “Pumpkin Bake” as I type this. I didn’t want all the crust of a Pumpkin Pie and actually didn’t want any KIND of crust…just the pumpkin part!

So……I simply whipped up my favorite recipe for Pumpkin Pie—using only the “innards” (that sounds nasty) and poured it into a  square glass pan which I sprayed with a non-stick spray. I preheated the oven to 325 degrees and baked for about 43 minutes. (when a knife comes out clean, it is cooked through).

You can double this and bake in a larger pan as well…Baking time will be much longer…at least 80-90 minutes depending on your oven and pan. Just bake until done then remove from oven. Serve warm, cold, plain, with whipped cream or with ice cream.

***HINT…I go heavy on the spices in my pumpkin pie. I always add a pinch or two more than what the recipe calls for…and I always add about 1/4 tsp freshly ground black pepper…you can’t taste it but it gives it a great flavor!***

What do I love about this recipe? It is PUMPKIN, PEOPLE!!!! EVERYTHING!

What don’t I love about this recipe? It is PUMPKIN, PEOPLE!!! NOTHING!

3 Comments on “Crustless Pumpkin Bake

  1. I thought I was the only crazy one to do this !! ❤️❤️❤️
    I need a autumn squash soup recipe … got one ????

    Liked by 1 person

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