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 cup 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.