Crustless Pumpkin Pie

As a fan of crustless pies, this is my go-to recipe for pumpkin pie, and I use it frequently and year round. I generally cut the sugar to about 3/4 cup and add some nutmeg. I've also found that the recipe is very tolerant of alterations in the ratio of canned pumpkin to evaporated milk, so I'm not too rigid about those.

I think the secret to the fine texture and easy removal from the pan is baking in the waterbath. It really works!

Excellent with a big dollop of bourbon whipped cream.

I liked this with the following adjustments - added more cinnamon, cloves ginger and nutmeg, decreased sugar to about 3/4 cup using half granulated and half dark brown. I cooked this in individual ramekins for about 45-50 minutes.