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Home Dish Healthy Crustless Pumpkin Pie for left over Halloween pumpkins

Healthy Crustless Pumpkin Pie for left over Halloween pumpkins

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Chef :

Healthy Crustless Pumpkin Pie for left over Halloween pumpkins

I love pumpkin and always feel sorry for all halloween pumpkins used only for decoration. I also love pumpkin pie but i try to avoid sugar and deserts in my diet. This recipe seems like a great middle ground that makes use of incredibly nutritious autumn vegetable in a sweet but healthy way :)

Ingredient

2 cups

pumpkin puree

eggs

1/4 cup

unsweetened milk, ideally plant milk like almond

1/4

maple syrup

1/4 cup

coconut (or other) sugar, or erythritol natural sweetner

1 teaspoon

vanilla extract

Teapoons cinnamon

1 teaspoon

ground ginger

1/2 teaspoon

Nutmeg

1/2 tea spoon

all spice

1/4 tea spoon

salt

Cooking instructions

* Step 1

Cut the pumpkin in half and remove seeds. Oil the pan and place the pumpkin cut side down in the pan. Pierce the pumpkin in several places with a sharp knife; this will help heat get in and pumpkin will cook faster. (Note: you can roast the seeds in the oven together with the pumpkin for #cookeverypart)

* Step 2

Bake the pumpkin, for 35-45 minutes, depending on the size. I like to cover the pumpkin so that skin doesn't burn and it's easier to scoop out the flesh once done.

* Step 3

Do not overcook. You will know when you are done if you can pierce the skin of the pumpkin with a fork, and the flesh will be soft to touch.

* Step 4

Let the pumpkin cool a bit. Scoop out the flesh with a spoon, leaving nothing behind and place it in a bowl. If you have used a very large pumpkin, you can freeze any extra flesh for future use.

* Step 5

Place all ingredients in the bowl. TIP: If you like me do not like your deserts to be too sweet, and because the pumpkin is naturally sweet, you can mix everything except eggs, maple syrup and sugar, and taste, and then gradually add maple syrup and/or sugar to taste. Once you are happy with the level of sweetness, you can mix in the eggs.

* Step 6

Make sure the mixture is well mixed and there are no large chunks of pumpkin remaining. I personally do not like pureeing the baked pumpkin as I like some real pumpkin texture, you can just cursh it wiht a fork if needed. If well baked, the pumpkin flesh will be so soft that simply stirring it may do.

* Step 7

Put the mixture in a greased pie pan smoothing the surface with a long spatula.

* Step 8

The recipe calls for the pie to be baked for 50-60 minutes, and I found that 50 was plenty. Make sure that you check on the pie every 20 minutes. if the edges start to brown, cover it with foil so that it does not burn. Once done, the pie will not be jiggly and will feel firm when you shake the baking pan.

* Step 9

Let it cool for at least an hour before serving.

* Step 10

You can serve it with ice cream, whipped cream or just plain. The pie can be frozen once made but before baking, and can last for a few days in a refrigerator...if it manages to make it that long! Enjoy :)