crustless pumpkin pie

[emilycat]

electrons,

I've often just made the filling for a pumpkin pie, and then baked it in a dish like a custard. I have a recipe, though,for pumpkin pudding cake, that is WONDERFUL and very lowfat. Everyone I've served it to has loved it. It bakes into two layers, the top being kind of custardy, and the bottom being like a very moist, dense cake. Yum.
I can post it if you're interested.
Emily

[laden]

There is a WW recipe called Impossible Pumpkin Pie that you mix and pour into a pie plate and it makes its own "crust". I have made it several times but can't locate the recipe right now. Maybe someone else has it?

I'll keep looking.

[electrons]

Emily, I'd love to see the recipe. Thanks for sharing it with me!

[emilycat]

Here it is! I think you'll love it; even my incredibly picky sister asked for the recipe!

(From "Almost Vegetarian Entertaining by Diane Shaw)

Pumpkin Pudding Cake

1 cup unbleached all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/4 c. brown sugar
1 c. buttermilk
1 c. canned or fresh pumpkin puree

Heat the oven to 350 degrees. Lightly grease a 10-inch cake pan or baking dish.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg. In a separate bowl, combine the brown sugar and buttermilk, stirring until smooth. Add the pumpkin and stir well to blend. Pour the wet ingredients into the dry ingredients and stir to blend thoroughly. Pour into the prepared pan and bake until set, about 40 minutes. The cake should be soft but not runny. Serve warm, cold, or at room temperature, with whipped cream or vanilla ice cream.
Refrigerate, covered. Serve chilled or at room temperature. Do not reheat.

Some personal tips: I like this dessert best at room temperature or chilled with just a little whipped cream on top (Well, Cool Whip, I never make the real stuff). I think the spices are most apparent when it's not hot.
Make sure you don't bake it too long; my sister once left it in the oven after she had turned it off, and it was really dry. I say, the moister, the better.

Hope you like it!

[electrons]

Is there a recipe for crustless pumpkin pie? Or should I just do the usual and leave out the crust? Thanks!

[Ed]

Hi,

I don't have a recipe for you, but I do have a good idea. Actually it's my wifes idea not mine.

I really like the Pumpkin Pie my wife makes. I like it so much I want her to make it every once in a while. So years ago she decided she would do that, but she also decided I really didn't need the pie crust. The result was just fine.

She makes the Pumpkin Pie filling and puts in custard cups, about 1/2 cup servings, and bakes it that way.

This is a great way to have Pumpkin Pie year around and she thinks it's better for me this way. I don't argue with her about the pie crust, I'm real pleased with it in those custard cups, and when it's in those custard cups there's no limit on the Pumpkin like there would be on pieces of pie.

I think your own favorite Pumpkin Pie recipe will work for this, but if you would like Sharon's, I think I can get it for you.

Ed

[Marcie]

Ed,

I'd love to do pumpkin pie in custard cups but could use the baking instructions. Does your wife bake the custard cups in a water bath? Thanks!

[venus]

Ed,

My mom does this too! Every Thanksgiving there is a little pumpkin pie filling left over. My mom pours it into custard cups--the glass Pyrex kind--and bakes it. It originally started out as a treat for "

[Ed]

Marcie & Venus,

No, Sharon dosen't bake them in a water bath.

Here's how Sharon does it.

She sprays the custard cups with Pam on the inside, Yup- glass Pyrex tupe custard cups, then she fills the Custard cups to the half cup line -- puts the cups on a cookie sheet and bakes them in the oven for about 30 minutes or so until a knife inserted in the middle comes out clean.

Then she cools them on a wire rack.

Some people like their Pumpkin warm, I like mine cold so after they're cooked we put them in the refrigerator to have later.

Ed

[JulieAnn]

Emilycat,

Thanks for the Pumpkin Cake recipe. It wasn't quite what I had expected so I wasn't sure if I had cooked it right. I used a 11" x9" glass dish and took 5 minutes off the time. By itself at this point it seemed too mushy, but at the risk of drying it out too much I didn't put it back in the oven. I decided to eat it with Dreyer's Pumpkin ice cream that I had --- SUCCESS! They were a perfect combination. I had 3 servings. So much for the low fat grams when you eat 3 servings! This is definitely a keeper recipe because of taste and low fat (so that I can add more Dreyer's ice cream on top!)

[mightyh]

Emilycat - I just tried the pumpkin cake recipe last night, too. What a simple, but great dessert!! With fat free cool whip as a topping I don't have an ounce of guilt. http://www.cookinglight.com/bbs/smile.gif Thanks for sharing a great fall recipe.

I agree with you--I think I like it best cold cause that's when you really get the "pumpkin custard" layer.

[LP]

I make this all the time. It is fabulous, and easy, and low calorie (although you wouldn't know that unless I told you). In fact, we like it so much, we usually double the recipe and use four 8-pounce ramekins (instead of the 6-ounce ones) since we always end up eating a double serving anyway (plus a double recipe uses a whole can of pumpkin and milk, so there is less waste).

PUMPKIN CUSTARDS

2 egg whites
1 cup canned pumpkin
¾ cup evaporated skim milk
3 tablespoons sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
dash of salt
whipped dessert topping (optional)

1. In a medium mixing bowl beat egg whites until foamy. Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger, allspice, and salt.

2. Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into cups.

3. Place baking pan containing cups on oven rack. Pour boiling water around the custard cups in baking pan to a depth of 1 inch.

4. Bake in a 325º oven for 35-40 minutes or till a knife inserted near the center comes out clean. If desired, garnish with whipped dessert topping.

Makes 4 servings.

Nutritional Information per serving:
103 calories, 6 g protein, 20 g carbohydrate, 2,5 g fiber, 0 g fat, 2 mg cholesterol, 117 mg sodium, 311 mg potassium.

[emilycat]

mightyh and JulieAnn,

I'm so glad you guys liked it! http://www.cookinglight.com/bbs/biggrin.gif If you need any more recipes, just let me know!
Em

[Jeanne G]

This topic really has me thinking!

My mom brought me over some "mashed sweet potatoes" and they taste like sweet potato pie(similar to pumkin pie)!! For me, that means dessert only, not a side dish of a pie-tasting sweet potato mix. Don't get me wrong, it's delicious, but definitely dessert for me. So!! You all have me thinking that I can make it into little pies.

My question is... can I use muffin pans? Or do you have to use pyrex? I have the pyrex little glass dishes, but have never baked with them. Maybe I should just be brave and try it? Or do the cake idea like emilycat suggests. What do you think?