I am not a fan of pastry crusts, much to the dismay of many around me. It doesn't seem to matter just how delicious it is, I would much rather scoop out the inside of the pie rather than eat the crust with it. I know, it's silly. But never once have I claimed to be normal.
A few years ago my mother found this delicious recipe (I don't know where from) that I now make every Autumn Season to celebrate the harvest, Thanksgiving, and even into Christmas. It's pretty much the only way I get my pumpkin pie without the pastry crust.
This recipe has a crust, a filling and a topping. All are easy to do, and fairly fool proof.
First of all, preheat your oven to 350 F.
1 Spice Cake Mix (reserve one cup)
1/3 cup melted butter
Mix crust with a fork, pat lightly into a slightly greased 9x13 cake pan.
1 30 oz can of seasoned Pumpkin Pie
5 oz can of evaporated milk
Mix all three ingredients together and pour over the crust.
1 Cup of the reserved spice cake mix
2 Tablespoons butter (I put in whatever was left of the stick of butter used in the crust)
Cut in the butter (I just smoosh it all together by hand) until crumbly, and sprinkle over the filling.
Bake it for 1 hour. It can be served with whipping cream or a lovely scoop of ice cream.
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