Crust-less Pumpkin Pie and Pie Jars

Crust-less Pumpkin Pie & Mini Pie Jars

Karri Perry, Blue Ribbon Favorites

Baking temp: 375 degree oven 30 minutes

Yields: 9-inch pie or 8-12 mini Ball jars.

Filling

1 15-ounce can of pumpkin puree

1 14-ounce can sweetened condensed milk

2 1/4 teaspoons pumpkin pie spice

2 large eggs

Pinch of salt

Step 1: Spray 9-inch glass or ceramic pie plate with non-stick cooking spray.  If using mini Ball jars, set jars on a rimmed baking sheet.  

Step 2: Mix together the pumpkin, the sweetened condensed milk, the pumpkin pie spice, salt and the eggs, blend well.

Step 3: Fill the prepared pie plate evenly with the pumpkin mixture. Fill to just below the rim of the pie plate.  (Pumpkin filling will expand slightly while baking—then contract once it begins to cool) Do not overfill the pie plate, or the filling will bubble over the edges while baking.

If using mini Ball jars, ladle or pour pumpkin mixture into each jar—Be sure to leave one inch at the top of each jar.  Pumpkin filling will rise up during baking—and then contract when cooling.  Do not overfill the jars, or filling will bubble over.  

Wipe any drips away with a wet paper towel before baking. Cleaning the jar edges will make a pretty finished dessert.

Step 4: Bake in a preheated 375 oven for 30-35 minutes on the middle rack until pie filling is set. A knife will come out cleanly from the center.

Step 5: Remove pie from the oven. Allow pie to cool before refrigerating the pie.  

Refrigerate for at least 3 hours-overnight is best for good flavor.

Top with whipped cream and sprinkle with a dusting of cinnamon if desired.