This recipe was born from the fact that my pastry techniques are so poor. My greatest frustration at Thanksgiving is making the Pumpkin Pie, which is my absolute favourite part of the whole meal. Have you ever seen a patchwork pie crust so tough its bullet proof? I try to eat wheat-free as much as possible, so while making a pie crust from Spelt is a great option, and the spelt flour that our miller supplies us makes a fabulous pastry, my ability (or should I say lack of skills) to make a perfect pie crust is so stressful, that I decided to skip that step all together. So, I pulled out a bunch of ramekins and created individual, crustless pumpkin pies. What with a topping of Crumbled Candied Pecans and a nice optional dollop of freshly whipped organic Whipped Cream….Pure Heaven.
CRUSTLESS PUMPKIN PIE WITH CARAMELIZED TOASTED PECANS
If choosing to make this recipe dairy-free, omit the milk and use rice milk or almond milk and omit the whipped cream. Simple and tasty I promise!
- 1 pie pumpkin, or 2 3/4 cups cooked pumpkin or (one large can of pumpkin purée if you don’t have a pumpkin. I have been known to use butternut squash..and even sweet potatoes)
- 3 farm fresh eggs
- 3/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 to 3/4 tsp salt
- 1 2/3 cup rice milk, almond milk or 1 can of low or any fat evaporated milk
Cut pumpkin in half, scoop out seeds, place cut side down on a cookie sheet and bake for at least 1 1/2 hours at 350 degrees. Let cool.
Scoop out flesh from the baked pumpkin, and purée in a food processor. Add rest of the ingredients to the purée and process well. Pour into individual, small greased ramekins. Bake 15 minutes at 425 degrees, then turn down oven to 350 and continue to bake until the custard begins to come away from the side of the ramekin or a toothpick inserted comes out clean, approximately 45 minutes. (if making a regular crust pumpkin pie, the baking time seems to be the same)
CARAMELIZED TOASTED PECANS
- 1 1/2 cups Pecan pieces
- 1/4 cup brown sugar
- 2 tbsp light tasting olive oil or butter
- 1 tbsp pure maple syrup
Preheat oven to 350 degrees. Spread pecans on a cookie sheet or other baking pan and toast for 5 minutes, stirring often.
Combine brown sugar, butter and maple syrup in medium sized saucepan over medium heat. Cook about 2 minutes, stirring often or until sugar dissolves. Add toasted nuts and stir until coated. Place on buttered foil and put back in oven for 1 to 2 minutes or until sugar starts to bubble. Cool well and crumble into pieces.
When ready to serve, make sure everything is cold. Sprinkle the pecan crumble around the top of the crustless pies just before serving. Prepare the whipped cream, and put a generous dollop on top in the middle. Enjoy!
Do not make this if you are choosing the dairy-free option. The pies are amazing without it. I guarantee!
- 1 – 250 ml sized container of whipping cream 35%, chilled well
- 2 tbsp sugar
- 1 tsp vanilla optional
Put in the freezer, one stainless steel deep bowl, and beaters from your mixer for one hour or more. When ready to make the whipped cream, remove the bowl and beaters from the freezer, pour the well chilled cream into the frozen bowl and begin to whip at high speed. Slowly add sugar, sprinkling a little at a time, as you incorporate it. You may add pure vanilla at this time slowly as well. Whip the cream vigorously until stiff peaks form. You will be able to know when it is complete. A good test is this; hold the bowl upside down over the top of your friend’s head. If the whipped cream is ready, it will stay in the bowl firmly and not fall out. I dare you to try it!