Saturday, July 14, 2007

What do you think this is ?

Drum roll please... pumpkin pie or should I say pumpkin custard. How about crustless pumpkin pie ?

Crustless pumpkin pie

I used a 28 oz can of ALL pumpkin not the pie mix.I followed the recipe on the canned except for three modification.

1) I cut down the eggs down to 2 instead of 4. The pie is just to eggy with 4 eggs.

2) I cut the sugar in half and use brown sugar instead of white.

3) I use soy milk instead of evaporated Milk. Simply because I didn't have evaporated milk. I actually prefer using cream at Thanksgiving.
You can bake pie in a 9 by 13 or 2 pie plate. The 9 by 13 will just take slightly longer to bake

I top my Crustless Pumpkin Pie with whipped cream & sprinkled of cinnamon.

Verdict: Perfect as always.


Becca said...

mmmm...I bet you would love my carrot souffle as well. Your crustless pumpkin pie reminds me of it. Check my menu plan for last week to get the recipe. I like your menu plan. It sounds like what we usually eat as well!

Annie Elizabeth said...

Hi Becca,

I haven't had carrot soufflé before I'll have to check that recipe out. But do think I would like it . I have had carrot pie be for.