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?
Ingredients:
- 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
Directions:
- 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.
This was amazing and so so so easy! I substituted the milk for cashew cream that you shared (wow!) and I roasted butternut squash and blitzed it for the pumpkin filling. The cashew cream made it a bit denser in taste if that makes sense. This reminded me of home so much as you guest it, it’s me the Canadian who lives in Australia at it again trying your recipes! lol The Aussies weren’t so sold on the concept but my husband who is an honorary Canadian loved it just as much as I did!
My daughter is obsessed with pumpkin pie and has had a serious craving for it this week so I decided to try out this recipe. I used a can of coconut milk in place of the evaporated milk and it turned out amazing and so easy. Currently having a piece for breakfast haha!
What a great idea, I will add that as a substitution! Love it thanks or sharing Allison!