Saturday, December 3, 2011

Moist , fresh Pumpkin pie. Crustless.

There is one thing I do not like in a pie. Crusts. Mostly I eat around them. Or discard them altogether! I had good fresh pumpkins left over from Halloween! So this recipe choice was a no brainer! Lol.

Here's what went into our pumpkin pie:
21/2 cups of fresh pumpkin purée
1 cup sugar
1/2 cup condensed milk
3 eggs
4 tbsp. flour
1/2 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. pumpkin pie spices

How we made it:
Cook/ steam pumpkin slices, peel and blend to yield 2 1/2 cups purée.
To this add the eggs, milk, sugar and blend some more. Add the salt, flour, spices, vanilla and cinnamon. Blend to make a puffy dough.
Preheat oven to 350f. Bake in greased pie pan for 50 mins.

The pie had no crust but the flour mixed in gave it the needed crunch!

Serve warm with whipped topping.
We tried ours with a serving of vanilla ice-cream.

Ps:I used a handheld electric mixer at low power for all the blending.
I used a regular pumpkin. You can reduce the sugar a little if you use a pie pumpkin or even a butternut squash.
Substitute 1 cup regular milk for 1/2 cup condensed.
If the purée is too watery, let stand and drain the extra water.
You can add an extra pinch of cloves and nutmeg if you feel like!

Turned out very very yummy!
Tell me how yours turns out.

Until then...Bon appetite.

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