Pies wouldn't be so evil if it weren't for the flaky buttery, crunchy crust. Sigh. I stalk those people who eat only the pie and leave their crusts. "Are you going to eat that?" I will ask....No?....Nom, nom, nom!But this year I wanted to enjoy some of the things without all the bad stuff. Crust won't disappear forever....just eating it later on I tell myself.
I found a recipe for pumpkin custard on another food blog and that was my inspiration of pumpkin pie without the crust.
Harmless Crustless Pumpkin Pie
inspired by Lynn's Kitchen Adventures
1 cup of hot water
1 can fat free evaporated milk
1/4 cup splenda
1 1/2 cups egg substitute
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 can pumpkin
extra water for water bath
Whisk together ingredients. Take one 9×13 pan and fill with about 1/2 inch of hot water, creating your water bath. This is necessary to get the correct texture of the custard.
Place 8x8 pan in 9×13 pan filled with water. Pour custard mixture into the 8x8 pan. Bake at 325 for 1 hour. Eat warm or cold.
We ended up serving this as cold side dish with our dinner. Shockingly, we really loved slathering it on our rolls like pumpkin butter!
Pumpkin is still being used for the fall....whether you use Lynn's version or my guilt-free harmless version.....won't you give this a try?
As Lynn noted....don't be afraid of the lackluster picture. It is really tasty!
By the way, how do you turn pumpkin into squash?
Throw it in the air and there you have it.....squash. Hahahahahaahaha
Enjoy!
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2 comments:
I actually prefer my pie with now crust (should I run and hide now?) :0) I'm one of those who would eat the filling and leave the crust. I think your attitude is right about being able to have some later. That is how I get thru my cravings for the most part. I also allow myself to have just a little bit and then get rid of the rest as a way to have what I want and not overdo it!
Yummm... it's looks really good.
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