It's in the oven

I fixed a crustless pumpkin "pie" for Little Boy's sake. I reduced the sugar and substituted brown sugar Splenda. I was about to pour it into the baking dish and realized I had forgotten the eggs. Yikes. I was told I didn't need to bring anything, but I need to make sure LB has dessert.

Libby's Crustless Pumpkin Pie
Preparation Time: 10 mins
Cooking Time: 55 mins
Cooling Time: 2 hrs cooling

Servings: 8 servings

Ingredients
Nonstick cooking spray
3/4 cup granulated sugar (1/4 c. brown sugar Splenda & 1/4 c. granulated sugar)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Whipped cream, (optional)

Directions
PREHEAT oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

SPRAY with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.

PREPARE filling as directed on 15-oz. or 29-oz. can of LIBBY’S® 100% Pure Pumpkin. Pour into pan or dish.

BAKE as directed below or until knife inserted near center comes out clean.

COOL on wire rack for 2 hours. Serve immediately or refrigerate.


LIBBY’S® 100% Pure Pumpkin 15-oz. can recipe (Makes 8 servings)

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes
10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

8-inch-round cake pan: 350º F; bake for 45 to 50 minutes
9-inch-round cake pan: 350° F; bake for 35 to 40 minutes

8-inch-square baking pan: 350º F; bake for 45 to 50 minutes
8-inch-square glass baking dish: 325º F; 55 to 60 minutes

9-inch-square baking pan: 350º F; bake for 35 to 40 minutes

11 x 7-inch glass baking dish: 325º F; bake for 45 to 50 minutes

13 x 9-inch baking pan: 350° F; bake for 35 to 40 minutes
13 x 9-inch glass baking dish: 325° F; bake for 40 to 45 minutes