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Recipes Fresh From The Farm

Crustless Pumpkin Pie

Libby's Pumpkin Cook Book

Makes one 10" pie

Do you have members in your family that eat the filling out of the pumpkin pie and leave the crust! Please don't tell me I'm the only one that has people that do that! Well, this is the pie for you! Pumpkin, pure and simple!

  • 2 envelopes unflavored gelatin
  • 2 T. cold water
  • 2 1/4 C. CARNATION Evaporated Low Fat Milk, divided
  • 1 3/4 C. LIBBY’S pumpkin or fresh – cleaned, cooked and mashed
  • 6 T. packed dark brown sugar, or sugar substitute
  • 1 t. pumpkin pie spice (or a bit more if you like it spicy)
  • 2 t. vanilla

In medium bowl, sprinkle gelatin over cold water to soften for 1 min.,; set aside. In saucepan, heat 1 cup evaporated milk to just boiling. Slowly stir hot milk into gelatin. Mix in remaining evaporated milk, pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside. Spray 10” glass pie plate with no-stick cooking spray. Pour mixture into plate; chill until set, about 2 hours.