in digest 258 Debbie asked for:
>a year or so ago someone posted a recipe for "Crust less Pumpkin Pie" that
was
>wonderful...
I found this pumpkin pie in my database.
Kathleen
* Exported from MasterCook *
PUMPKIN PIE-Crustless
Recipe By : FF List (Gretchen Gregory)
Serving Size : 6 Preparation Time :0:00
Categories : Pies & Pastry Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup liquid egg substitute
3/4 cup honey
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 3/4 cups pumpkin
1 cup evaporated skim milk
The original recipe was called Quick Pumpkin Pudding, but the texture
doesn't resemble pudding, but more like pumpkin pie filling, thus the
rename. I cooked and processed my own pumpkin, so perhaps that's why it
wasn't as creamy as pudding. The flavor was excellent--very sweet, so
next time I make it I'm going to try reducing the honey to 2/3 cup and I
also had to cook it longer than an hour, so I'm going to use a bit less
milk. The original recipe called for "evaporated milk" which is probably
thicker than the skim variety. Nevertheless, this recipe turned out very
good, as written here.
Beat egg substitute until frothy; add honey, spices, salt, and
pumpkin. Grease a deep 9" pie plate or use a non-stick plate. Pour
pumpkin mixture into plate. Bake at 325 degrees about 1 hour, until a
knife blade comes out clean. Cool thoroughly. Serve with a topping, if
desired.
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