Wednesday, October 8, 2008

Pumpkin Pie, without the crust!

Well, sorta. This is something we LOVE to eat for breakfast or dessert. It's less sweet than the filling in pie, lower in fat, but still yummy, packed with vitamin A and pretty good on the fiber. Plus, I get a kick out of the thought that my daughter is asking for a vegetable at breakfast!

Here are the ingredients...and yes, even I think it's goofy that I'm using a can of pumpkin when we just harvested 157 pounds of pumpkin from the garden, but none of that is cooked or prepared yet, and we want some pumpkin custard now!


This is simple to put together. First, pre-heat the oven to 375 and spray a casserole dish with nonstick spray. Then, combine the following in a mixing bowl:
1 15-16 oz. can of pumpkin
1/3 - 1/2 cup sugar
a spoonful of molasses if you like it (we do!)
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
(Or, 2t. pumpkin pie spice)
2 eggs
2/3 c. milk
pinch salt (optional)

I didn't get a picture of all that in the mixing bowl, but I do this: I mix together everything but the eggs, then I taste it for sweetness/spiciness, adjust sugar/spices as needed, then add the eggs and mix them in. Easy peasy.

Then, you just pour it into the casserole dish, and it will look like this:

I baked ours for about 50 minutes. We are at high altitude - yours may cook a little faster! Here is the end result:

If it's dessert, we put a little whipped cream on top, but at breakfast, we just warm it up a little and eat it as-is. A piece of homemade toast on the side makes for a yummy, filling breakfast!


stacey said...

i just started jenny craig last week, you're killing me! lol!

tenthingsfarm said...

Oh, sweetie! You can use splenda to make this stuff - maybe just add another egg, K? And if you aren't supposed to have yolks, just use the whites. I used to make this when I was lowcarbing, with splenda, and it was really good!


Amy said...

Oh thank you!
I WILL be making this tomorrow!

Patricia Miller said...

That looks sooo good....will definitely be trying it out this week! Thank you!

Amy said...

One question... Just double checking.. the T is tablespoon and not teaspoon right? :)
I dont want to ruin it! LOL!

tenthingsfarm said...

You're right, Amy! A Big T is Tablespoon, and a little t is teaspoon.

I hope you like it! :)

tenthingsfarm said...

RUT ROH! AMY! I just looked at the recipe, and all the measurements for this recipe are little t - so they are teaspoons! I hope I haven't confused you!

(And I wish I knew if I could edit my last comment, but I can't figure out how!)

Fingers crossed that it'll turn out OK for you!

Amy said...

This came out of the oven a little earlier this morning. It is DELICIOUS. Another question though. Is it supposed to firm up at all?
I cooked mine over an hour and it did crisp up a bit around the edges but the center stayed soft. SO its basically like a pudding. You cant cut off a piece you jsut have to scoop it. Which is fine with me. Just wondering if it was supposed to firm up. :) THanks again for sharing! YUM!

tenthingsfarm said...

That sounds like what I get, Amy. I scoop it into bowls with a spoon, especially when it's warm. It's very similar to the consistency of pumpkin pie, just without the crust under it to support it. Once it's cold (refrigerate any leftover) it's a little more 'slice-able', but we just spoon it.

It is yummy, isn't it? :)

asnipofgoodness said...

This sounds wonderful, and I am going to try it!!!


Related Posts with Thumbnails