I don’t know why I haven’t figured this out before, but it’s really going to be a life saver for me this year.
Every fall a bunch of cooking magazines come out with articles that boast new ideas for pumpkin pie. I get pretty excited about this because I love pumpkin pie, but then I also feel torn because what if I make it for the holidays and it’s not that good? Then I have bad pie plus no traditional pumpkin pie. And there’s just no way I have time to make full pies with crust before the holidays in addition to making the real thing.
Well, why don’t we eliminate the crust. It’s the most time consuming part and can also be the most variable. The pie filling is really the thing we want to test anyway.
If you have Corningware, and I really hope you do, you can combine all your ingredients, refrigerate it overnight if you don’t have time to bake it then and then the next day put the dish in the oven to bake. You can even serve it in Corningware.
Baking it in a dish instead of crust allows you to try more recipes faster so that you can plan ahead. It’s also a spectacular way to cut out calories. Pumpkin pie filling doesn’t have to be ridiculously fattening, but good crust usually does –
TheCalorieCounter.com lists one slice of crust only that has been prepared from a recipe contains 121 calories and 8 grams of fat. A whole 9″ pie crust contains about 949 calories and 62 grams of fat.
Enjoy more pumpkin pie filling varieties, save your favorite pair of pants!
I thought today’s recipe would be pretty sweet since it uses sweetened condensed milk instead of evaporated milk, however it really wasn’t that sweet. It is spicy, however. If you can’t get enough of pumpkin pie spice, then you’ll definitely enjoy this variety.
adapted from The Pumpkin Lovers Cook Book
1 15 oz. can pumpkin puree
1 12 oz. can of sweetened condensed milk, not evaporated
1 large egg
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3/4 teaspoon cinnamon
dash of cloves
Blend ingredients together and pour into large Corningware dish. Bake at 375F for 45-50 minutes or until cooked. Cool and refrigerate before serving.