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

3 eggs

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.