For a more detailed description and explanation on the history of pumpkin pie and how to make this recipe, please see my blog post from 25 November, 2021.
Crustless Pumpkin Pie
Preparation time 15 minutes
Cook time 35-55 minutes
Makes 8 servings
Ingredients
Method
Notes:
* You can use canned evaporated milk or make your own. If making your own, you need to simmer 885 milliliters or 30 fluid ounces of fresh milk for about 30 minutes until it's reduced by 60% and is creamier and slightly yellow in color. You also can substitute the evaporated milk with a combination of half heavy cream and half milk – which results in a richer and creamier pie and is my personal favorite substitute for evaporated milk. More information on evaporated milk substitutes can be found here.
** You can use canned purée, which usually consists of butternut, Dickinson or a combination of various winter squashes (cucurbita moschata, cucurbita pepp or cucurbita mazima). You can make your own by slicing a small pumpkin or squash (about 20cm / 8 in in diameter) in half, discarding the seeds and roasting it cut side down on a parchment-lined baking sheet at 200C (400F) until its tender – about 45-50 minutes. You know that its done when a small knife can be inserted easily into the side, with no resistance. When cool, scoop the pulp from the peel using a spoon and purée the pulp in a food processor or with a hand blender until smooth.
Published: 22 November 2021