Every year I think about making something a little fancier for the holidays than the traditional pumpkin pie. It's a phase that I go through each autumn; as the weather cools and I start using the oven regularly again I begin to fantasize about having all the time in the world to stand around in my kitchen whipping up marvelously delicious deserts while sipping on my favorite wine because I have absolutely nothing more pressing to do. I've even bookmarked a couple of impossibly high, lighter-than-air pumpkin cheesecakes that look absolutely decadent, and I've started to make a mental grocery list of what I'll need to buy.
But when it comes down to planning what I can prepare in the snippets of time I have in the days running up to Thanksgiving, these fantasies quickly dissipate and I return to my tried-and-true pumpkin pie custard recipe. And I'm never disappointed. With the first bite I am reminded again of just how good this simple recipe can be.
But What about the Pie?
Structurally, pumpkin pie is really just a custard with a crust, and this recipe is as easy as it gets. The trickiest part of making a pumpkin pie is getting the crust right. Because the filling contains so much moisture, you have to blind-bake (pre-bake) the crust first, or it will end up doughy and soggy.
I know how perfect and delicious a homemade all-butter pie crust can be. But it's finicky to work with and time consuming. All in, it takes about two hours prep time to get your crust ready to be filled. Then it's another 35-45 minutes in the oven to bake the filling. My days are so of full things demanding my attention that I rarely have the time to even blind-bake a store-bought crust, so I prefer to skip it altogether.
How Do You Feel about Crust?
When I was a kid the crust was my favorite part of any pie. But these days I'm always looking for ways to both reduce the time I spend in the kitchen and trim excess calories from my recipes without compromising on flavor. The kid in me would say that the crust is a must, but grown-up me loves her wine and can live without it. Besides, the filling is were it's at. While going crust-free does cut the calories in half, I'm not going to try to sell you on the idea that this is a "diet" desert. It isn't, but it's worth the extra steps you'll be counting in penance.
Another added benefit of going crustless is that it automatically eliminates any gluten from the recipe, which makes it the perfect desert for anyone at your table that is gluten intolerant. You can even take it a step further and replace the evaporated milk with full-fat coconut milk to make it dairy free.
INGREDIENTS
- 2 eggs
- 2 cups freshly cooked pumpkin purée* (squash or sweet potato can be used as well) (530 g)
- 1½ cups evaporated milk (full-fat coconut milk can be substituted here to make it dairy free)
- ½ cup sugar (80 g)
- ⅓ cup brown sugar (75 g)
- 2 tsp cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
*To prepare the pumpkin: Three kilos of fresh pumpkin should yield about four cups of purée. Cut pumpkin in half and clean. Roast pumpkin in the oven at 160°C (325°F) until it is very soft, about one hour. Once cooled, scoop pumpkin out of the rind. If the pumpkin seems wet or watery, line a colander with cheese cloth or kitchen paper, place pumpkin on it, cover with another cheese cloth or kitchen paper and weight with a heavy pan or dish; let drain for 30 to 60 minutes. I usually make mine a day or two before and tuck it into the fridge until I need it.
METHOD
Make sure your ingredients are at room temperature before you begin. Preheat oven to 190°C (375°F), with oven rack in the center.
- Whisk eggs in a large bowl.
- Add the rest of the ingredients to the bowl and whisk thoroughly.
- Pour the pumpkin mixture into a baking dish, or individual custard dishes.
- Place in the oven and bake for about 35-45 minutes. You'll want to begin checking it at around 30 minutes. The custard is ready when the center of the filling is starting to set, but still jiggles when the pan is nudged.
- Remove from the oven and allow to cool completely on a wire rack. The filling will continue to cook as it sits and will firm up as it cools.
Topping suggestions: pecans, walnuts, whipped coconut cream, whipped cream, meringue or hot brandy sauce.
NUTRITIONAL VALUE
Makes eight servings. Nutritional value, per serving (as written above using pumpkin and evaporated milk):
Calories: 177, Fat: 5 g, Saturated fat: 2.6 g, Cholesterol: 62.5 mg, Sodium: 361 mg, Potassium: 337 mg, Carbohydrates: 31.1 g, Fiber: 0.9 g, Sugars: 27.3 g, Protein: 5.2 g