Crustless Pumpkin Pie

I bought some canned pumpkin a while back because I had the urge to make some sort of pumpkin custard or pudding.  Ultimately, I decided to use the "famous pumpkin pie" recipe on the can, with a few tweaks.

Here's what I ended up doing:

Preheat oven to 425 F

Prepare sugar-and-spice mixture:  

                    ½ C sugar (reduced from original)*

                    ½ tsp salt

                    1 tsp cinnamon

                    ¼ tsp cardamom (substituted for ground ginger)*

                    ¼ tsp ground cloves

In large bowl:

                    Beat 2 eggs 

                    Stir in 15 oz can pumpkin

                    Stir in ¼ tsp vanilla extract*

                    Stir in sugar-and-spice mixture

                    Very gradually stir in 1 can (approx 12 oz) condensed milk*

Pour into 9" square glass baking dish

Bake for 15 minutes at 425 F

Reduce temperature to 350 F

Bake until knife inserted near center comes out clean (this was approx 50 minutes)

Let cool on metal rack for two hours 

Enjoy!

Verdict: It turned out well, except that it was actually a little sweeter than I expected.  It wasn't until I started writing this post that I realized why: I'd accidentally used sweetened condensed milk instead of evaporated milk!  So it might not be necessary to reduce the sugar further next time.  I'll just try using evaporated milk.

FN* Here are the alterations:

• no pie shell
• ½ C sugar instead of ¾ C sugar
• ¼ tsp cardamom instead of ½ tsp ground ginger
• original recipe did not call for vanilla
• condensed milk instead of evaporated milk