Crustless Pumpkin Pie
Pie crust is one of my least favorite things to make. Pumpkin pie is one of my favorite desserts though so I thought I would give this a try. I roasted a squash for dinner and it was good to eat by itself but it did have a pumpkin-y flavor so I used it. The pie turned out a little sweet, maybe because there was not a crust and maybe the sweetened condensed milk was too sweet.
2 cups pumpkin (I used some that squash that I had roasted)
1 can sweetened condensed milk
1/2 t salt
1 t vanilla
1 t pumpkin pie spice
Mix in food processor or blender until smooth. Bake in greased pie plate for 30 minutes.