Crustless Pumpkin Pie

[unicornduke]

This pumpkin pie is a little different than standard pumpkin pies. It is delicious and tasty and it was developed as a crustless pie. I think it's probably best to make in a pie plate that is not aluminum. The recipe is from Carol Deppe's The Resilient Gardener.

Makes 2 pies in 10 inch pie plates

Ingredients
6 cups cooked mashed winter squash - sweeter non-stringy squash is better for this
2 cups eggs
2 cups heavy cream
1 to 3 cups brown sugar, to taste depending on how sweet the squash is
4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Pinch cloves
1 tsp vanilla extract
1/4 tsp salt

Directions
Measure and combine squash, spice mix, vanilla, sugar, salt in a very large stainless steel bowl.
Add eggs and beat for a few seconds
Add cream and blend into a smooth batter
Pour into two pie plates
Bake 350 for 45-60 minutes (should be risen almost in a dome, it will be done baking when it no longer jiggles)
Remove pies from oven and cool on rack (will sink to flat)
Cover pies and refrigerate for a day

The hardest part is the last step. You can eat it immediately but it tastes better the longer it sits. You can make this recipe without a stand mixer or hand mixer, just be ready to do some vigorous beating.

Comments

[panisdead]

This looks good. Does it call for two eggs or two cups of egg?

[unicornduke]

It is 2 cups

[jesse_the_k]

Mmmm, this looks good.

I want to try this with coconut cream/milk -- have you any experience with that?

Tragically, I'm the only squash fan in the house -- do you think halving the recipe would work?

(I'm planning on using Kabocha squash, which has a deeper, more complicated taste than pumpkin.)

[unicornduke]

I've never done it with a milk substitute so you could give it a try and see what happens. I've done a half recipe frequently, because in it's current form, it makes two pies.

I've made it with a bunch of different varieties. It tastes best with moschata and maxima varieties but I've also done it with pepos like acorn and my most recent batch was a trial with a dual purpose hulless seed, pie flesh variety which was decent.

[jesse_the_k]

Thanks for these tips, and for new horizons in squash!

[unicornduke]

You're welcome! I've used a lot of different things for squash recipes because my parents have a pumpkin farm and they have a section every year that is just random, so they take a ton of different edible and strange squashes and stick them in one section. I end up raiding them around the end of October and having a lot of fun making squash things. Enjoy the pi!

[jesse_the_k]

Wandering around a field of random winter squashes sounds like my idea of heaven.