November 30, 2011

Crustless Pumpkin Pie

It was almost end of this year's pumpkin season... I realized it was high time I made good or some use of the pumpkin cans I had bought whimsically from Trader Joe's when the season started ! So looked up recipes and modified them to make my own EASY pumpkin pie protocol with in-house ingredients :)

Ingredients :
Mixing all ingredients
  • 1 can pumpkin  puree ( NOT pie-mix)
  • 1 cup buttermilk pancake mix ( Trader Joe's)
  • 1/2 cup sugar
  • 1 cup evaporated milk
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • whipped topping ( optional)
Directions :

  • Preheat oven to 350 F and grease well a 9 inch pie plate .
  • Stir all ingredients ( no need to worry about order)  except whipped topping until well blended and pour into pie plate.
  • Bake for ~ 40 minutes or knife inserted comes out clean.
  • Cool in room temperature for ~ 30 minutes.
  • Refrigerate 3 hours or until chilled.
  • Serve with whipped topping .
  • Store in refrigerator covered .
Oven-fresh Pie ( Before chilling)
You can sprinkle cinnamon on top of pie for the festive feel ...I also tried heating it a little and had it with vanilla iceream !! Yummmmmm....

Slice of Pumpkin Pie with whipped cream

Happy Baking :)
Ajanta from Amherst

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