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
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.
2 comments:
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!
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.
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