When it comes to food, I’m a volume eater.

Meaning, I’m more psychologically (and often physically) satisfied when I can eat a LOT vs. when I have to sit down to a tiny plate of food that’s rich in calories.

Even if it’s delicious, I feel cheated if it’s only a few bites.

So if I have the option to eat a plate full of food for the same or fewer calories than the usual, and assuming that this option actually tastes good, it’s almost invariably the one I’ll choose.

While I enjoy pie crust in savory dishes like pot pie, I’m not as crazy about it in desserts. More than anything, it seems to get in the way of the filling, which in my opinion is the best part.

The crust is also calorically dense. And while I try not to be militant about it, I’m generally aware of my calorie intake to keep myself in check. And if I know that I can eat twice or three times as much filling & whipped cream if I skip the crust, that’s what we like to call a no brainer.

So a few years ago, I ditched the crust and made my own variation of the old Libby’s pumpkin pie recipe.

Because you don’t have to worry about making a crust, it’s also a heck of a lot easier to pull together. On average, it only takes a few minutes to prep, which includes pre-heating the oven. Then it’s just a matter of letting the oven work its magic.

Crustless Pumpkin Pie

1 (15 oz) can 100% pure pumpkin
1/4 sugar cup sugar
2 large eggs
1 cup low-fat milk
1 teaspoon ground cinnamon
1 to 1.5 teaspoons pumpkin pie spice
(depends on your personal tastes & how strong you like the flavors)
1/2 teaspoon salt

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl, bullet, or food processor. Pour into 9″ x 9″ pan, place in oven & bake at 350 degrees for 35 to 50 minutes or until knife inserted in center comes out clean.

If baking in individual dishes, depending upon their size, bake for 25 to 40 minutes.

If you plan to bake it in a classic 9″ glass pie dish, bake at 325 degrees for 50 to 60 minutes or until a knife inserted in the center comes out clean.

*the original recipe calls for 3/4 cup sugar, but I add closer to 1/4 cup. I don’t like my desserts super sweet, so you might prefer it a bit sweeter. But I can’t imagine how sickeningly sweet a full 3/4 cup sugar would be for such a small amount of filling! So tread with caution.