Okay, it's not really crustless or anything, but how would you like a pie from scratch that you didn't have to roll out a crust? I'll get back to that.
When I think of Thanksgiving I always think of pumpkin pie first. Since I was little, I always tried to snitch a piece before the meal. I don't remember ever succeeding, but I did try. And I would always save room at dinner to make sure I could shovel in the pumpkin pie.
When I went out into the world on my own, I knew I had to learn how to make one. I've never been big on store bought crusts, but at that point in my life I wasn't so good at making my own. Then I stumbled across this amazingly simple crust for my pumpkin pie. (I've never tried it on any other pie so I'm not sure if it would work on anything else)
It's a pie crust that you just press into the pan. Similar to a graham cracker I guess, but without all the crumbs. It won't give you one of those picture perfect pies with pretty fluted pie crust edges, but it will taste spectacular and you can tell everyone you made it from scratch!
1 1/3 cups flour
1/3 cup vegetable oil
1/2 tsp. salt
2 tbls. cold water
Mix flour, oil and salt with a fork until flour is moistened. Add cold water slowly until all is absorbed. Press dough into 10" pie pan. (Your fingers work great for this, but I have also used a flat bottomed glass to get an even crust)
1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 can (16 oz.) 100% pure pumpkin
1 can (12 oz.) evaporated milk
Beat eggs in a large bowl. Beat in remaining ingredients until blended. Pour filling into crust. Bake 15 minutes at 450*. Reduce temp (without opening oven!) and bake for an additional 45 minutes. Let cool before serving.
For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.