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Pumpkin Pie--Crustless

in digest 258 Debbie asked for:
>a year or so ago someone posted a recipe for "Crust less Pumpkin Pie" that

I found this pumpkin pie in my database.


                     *  Exported from  MasterCook  *

                          PUMPKIN PIE-Crustless

Recipe By     : FF List  (Gretchen Gregory)
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastry                    Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           liquid egg substitute
     3/4  cup           honey
     1/2  teaspoon      ginger
     1/2  teaspoon      nutmeg
     1/2  teaspoon      cinnamon
     1/2  teaspoon      sea salt
   1 3/4  cups          pumpkin
   1      cup           evaporated skim milk

The original recipe was called Quick Pumpkin Pudding, but the texture
doesn't resemble pudding, but more like pumpkin pie filling, thus the
rename.  I cooked and processed my own pumpkin, so perhaps that's why it
wasn't as creamy as pudding.  The flavor was excellent--very sweet, so
next time I make it I'm going to try reducing the honey to 2/3 cup and I
also  had to cook it longer than an hour, so I'm going to use a bit less
milk.  The original recipe called for "evaporated milk" which is probably
thicker  than the skim variety.  Nevertheless, this recipe turned out very
good,  as written here.

     Beat egg substitute until frothy;  add honey, spices, salt, and
pumpkin.  Grease a deep 9" pie plate or use a non-stick plate.  Pour
pumpkin mixture into plate.  Bake at 325 degrees about 1 hour, until a
knife blade comes out clean.  Cool thoroughly.  Serve with a topping, if

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