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Cakes, Tarts and Pies


Crustless Pumpkin Pie

 1 can (15 oz.) Libby’s Pumpkin Puree

1 can (12 oz.) evaporated milk

2 large eggs

½ cup sugar

½ cup all-purpose flour

¼ cup packed light brown sugar

2 teaspoons pumpkin pie spice

¾ teaspoon baking powder

¼ teaspoon salt


Streusel Topping

¼ cup brown sugar

¼ cup uncooked oats

¼ cup all-purpose flour

2 tablespoons butter, melted


Preheat oven to 350 degrees.  Spray a 9” or 10” pie plate with non-stick cooking spray. 


In a blender, combine pumpkin, evaporated milk, eggs, sugar, flour, brown sugar, pumpkin pie spice, baking powder and salt.  Mix on high until smooth. 

In small bowl, combine brown sugar, oats, flour and butter, until well mixed.  Sprinkle over pie filling.


Bake 50-55 minutes or until knife inserted into center comes out clean.  Cool and refrigerate until well chilled.

To make this really healthy, use Fat Free Evaporated Milk and replace the sugars with Splenda Granulated for the regular sugar and Splenda Brown Sugar Blend for the brown sugar, omit the Streusel Topping and bake as directed.

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