OT: Pumpkin Pie

[Guest guest]

(With apologies to Pat -- I know this is a stretch, but I'm thinking of the

spices in pumpkin pie<g>)

 

For the last couple of years I've been making crustless pumpkin pie, and I

thought I'd pass the technique along in case others want to do the same. I

don't need the extra fat in crusts, I have trouble rolling them out, and I

don't particularly like them. I finally called Libby's, the main company

in the States that makes canned pumpkin, and they told me how to make it

without a crust. This way it takes only a couple of minutes to prepare.

 

Make the regular custard pie recipe on the back of the Libby's can (eggs,

evaporated milk, spices, canned pumpkin, salt -- I can send you the recipe

if you don't have it or Libby's cans). (I mix the ingredients together in

my blender.) Pour into a greased glass bowl or large pie plate (I like to

use a 9 1/2 inch diameter flat bottomed glass Pyrex type bowl that has a

plastic lid). Bake uncovered at 325 degrees F for 1 hour and 15

minutes. It comes out perfectly. Cool a little, then cover and

refrigerate, or serve warm with whipped or ice cream.

 

I'm surprised at how frequently I make pumpkin pie now that it takes only a

couple of minutes.

 

Sherry in Oregon

[Guest guest]

Thanks so much for this tip Sherry. I will be trying it for sure.

-

Sherry Rose

 

Tuesday, October 11, 2005 1:15 PM

OT: Pumpkin Pie

 

 

(With apologies to Pat -- I know this is a stretch, but I'm thinking of the

spices in pumpkin pie<g>)

 

For the last couple of years I've been making crustless pumpkin pie, and I

thought I'd pass the technique along in case others want to do the same. I

don't need the extra fat in crusts, I have trouble rolling them out, and I

don't particularly like them. I finally called Libby's, the main company

in the States that makes canned pumpkin, and they told me how to make it

without a crust. This way it takes only a couple of minutes to prepare.

 

Make the regular custard pie recipe on the back of the Libby's can (eggs,

evaporated milk, spices, canned pumpkin, salt -- I can send you the recipe

if you don't have it or Libby's cans). (I mix the ingredients together in

my blender.) Pour into a greased glass bowl or large pie plate (I like to

use a 9 1/2 inch diameter flat bottomed glass Pyrex type bowl that has a

plastic lid). Bake uncovered at 325 degrees F for 1 hour and 15

minutes. It comes out perfectly. Cool a little, then cover and

refrigerate, or serve warm with whipped or ice cream.

 

I'm surprised at how frequently I make pumpkin pie now that it takes only a

couple of minutes.

 

Sherry in Oregon

 

 

 

 

 

 

 

 

[Guest guest]

> (With apologies to Pat -- I know this is a stretch, but I'm thinking of the

> spices in pumpkin pie<g>)

 

Wow thanks!

No apologies needed - it's food and vegetarian - perfectly okay here and is only

'OT' in

that it isn't spicy - but it's NOT 'disallowed' - there's a difference.

 

Now this is a great idea for those who, like me, love pumpkin pie but also avoid

pie crusts.

(Actually this is the second crustless pie today, isn't it - the other one being

savoury).

 

I suspect we'd all appreciate the recipe!! Could you . . . ???

 

Thanks. Best love, pat

[Guest guest]

At 01:34 PM 10/11/2005, you wrote:

>I suspect we'd all appreciate the recipe!! Could you . . . ???

 

Sure, Pat!

 

Oven 325 degrees F

 

Put in blender (or mix thoroughly):

 

1 can (12 or 13 oz US) evaporated milk (recipe says or 1 1/2 cups

half-and-half which would be light cream though I've never tried that -

the canned evap is more convenient for me)

 

2 eggs, slightly beaten (or just dump them in if you're using a blender)

 

1 can (16 oz) solid pack pumpkin (not pumpkin pie filling, which contains

sugar, etc.)

 

3/4 cup sugar (this time I tried 1/4 cup brown sugar since I really like

brown sugar, and 1/2 cup regular sugar -- it was really good but a bit too

sweet for me, so next time I'll do 1/3 cup sugar with the 1/4 cup brown

sugar -- using Sucanat instead of sugar works really well, too, and gives

that brown sugar flavor)

 

1/2 teaspoon salt

 

1 teaspoon ground cinnamon

 

1/2 teaspoon ground ginger

 

1/4 teaspoon ground cloves

 

(or you can use 1 3/4 teaspoons " pumpkin pie spice " instead of the 3 spices)

 

Blend or mix thoroughly. Pour into greased glass flat bottomed dish or

large pie pan. Bake for 1 1/4 hours, checking occasionally after 1

hour. (Check by inserting a knife near the center. If it come out clean,

the pie is done.)

 

Sherry

 

P.S. For pumpkin lovers near a Dairy Queen, many are now offering their

delicious seasonal pumpkin soft-serve ice cream. I checked the

ingredients, and it appears they've now substituted guar gum for gelatin as

a thickening agent. Guar gum is a vegetable product.