I confess, it’s always been the pie filling, not the crust, that I’m after. I’d say that this is especially the case with pumpkin pie, the quintessential fall dessert. The good news is that skipping the crust makes it so much lighter in the calorie department! Pumpkin is rich in fibre, carotenoids and Vitamin A, which may help improve night vision. And hey, who doesn’t need better night vision at Halloween?
- 1/2 large can of pumpkin (796 ml can)
- 3/4 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. each ground ginger and nutmeg
- pinch of cloves
- 1/4 tsp. salt
- 2 well beaten eggs
- 1 can of evaporated milk (370 ml) or full-fat canned coconut milk
- Preheat oven to 325F and grease a 9×12 ceramic oven-safe baking dish.
- Mix all of the ingredients together with a whisk until smooth.
- Pour the mixture into the greased dish and bake for approximately 30 minutes or until the centre of the pie is set.