Works For Me Wednesday: Crustless Pumpkin Pie

According to Shannon over at Rocks In My Dryer, today's post for "Works For Me Wednesday" should be on the topic of kitchen organization. That's a topic right up my alley. Or, right up my kitchen, so to speak.

However, I've had several requests for my crustless pumpkin pie recipe that I've been wanting to post. The recipe is so simple, only dirties one bowl and is really yummy. So, follow my thinking here...

Crustless pie = not making crust = no kitchen mess from making pie crust = organized kitchen.

Therefore, this post totally fits the subject requirement, right? (That's a rheutorical question... you didn't need to answer.)

Crustless Pumpkin Pie
(Makes 6 servings)

1 (15 oz.) can solid-pack pumpkin puree (not pumpkin pie filling)
1 cup milk
1/3 cup packed brown sugar
1 large egg
2 egg whites (Note: I've used 2 large eggs, total, and skipped the whites and it works fine.)
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Spray an 8-inch square baking dish with nonstick spray. (Or, I like to use six 1/2 cup ramekins for individual servings.)

With an electric mixer on medium speed, beat all the ingredients until smooth. Pour the mixture into the dish(es). Bake, uncovered, until the filling is set and a knife inserted into the center comes out clean, about 40 minutes for the 8-inch square baking dish, about 30 minutes for the individual ramekins. Cool completely on a rack. Refrigerate, covered, at least 3 hours before serving.

Serve topped with whipped cream.

Want more recipes that use pumpkin? Visit Steph for her Pumpkin Dip recipe. Then go see Prairie Chick for her homemade Pumpkin Spice Latte recipe.

And that Works For Me this Wednesday!