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This crustless pumpkin pie was very good, and happy with everyone's blood sugar. And I get to have leftover for breakfast, of which pleasure I felt sore deprived after our pieless (but delicious) Thanksgiving.
1 can pumpkin
3 eggs, lightly beaten
1 can evaporated milk
1/2 c. brown sugar
1 t. cinnamon
1/4 t. ground ginger
1/4 t. ground cloves
a little nutmeg
pinch salt
almond flour or ground almonds for dusting the pie pan
Mix all ingredients but the almond flour in a large bowl. Butter the pie pan and sprinkle generously with almonds. Bake at 450 for 15 minutes, then reduce heat to 350 and bake another 30 minutes or so, until set. Let cool before serving. This made just a little too much for my not-so-deep 9" pie pan, so I used a couple of ramekins for the overflow.
Posted by redfox at December 27, 2003 01:55 PM (recipes)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
