“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis
Pumpkin Custard Pies…perfect little things! I’m not a huge fan of pumpkin but the younger teen really loves this humble veggie in dessert. These pies changed my view on the humble pumpkin; I fell in love with the pies {if I may so myself}!
… & before I forget “Hello October! When did you sneak in?” Can’t believe it’s already nearing the end of the year. Glad to say goodbye to July and September; they were tiresome months. The weather here is still quite warm and muggy, with a spell of retreating monsoons thrown in. We didn’t complain about the petite pumpkin custard pies though!
Smooth, silky, delicious, full of autumn connect and flavours, they turned out really nice! It began with an experiment and turned into custard pies I will make often. I contemplated adding a crust to make a’pie-ish‘ pie, then abandoned the idea. Gluten and grain free seemed more appealing.
In my quest to cut out unnecessary carbs, I kept these simple. I think the depth of flavour came through because of fresh pumpkin puree and condensed milk. The yellow really brightened up my day. I love the local produce this season … pumpkins, water chestnuts, apples, pears all flooding the market. Pineapples too.
If eggless baked yogurt tart could set {Cherry Yogurt Tart, Dark Chocolate Orange Yogurt Eggless Cheesecake, Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes}, then I figured the pumpkin pies with eggs would laugh all the way home. They did!
Worked a charm. They were ever so simple to make, that I decided to pretty them up a bit. They taste just as good without the garnish. Yet a little lace collar, a dollop of unsweetened cream, a sprinkle of pure maple flakes and a garnish of pumpkin seeds brittle makes it pretty! Pretty special!
[print_this]Recipe: Pumpkin Custard Pies
Summary: Smooth, silky, delicious, full of autumn connect and flavours, the Pumpkin Custard Pies are a wonderful make ahead dessert option for fall. A simple recipe which comes together in minutes once you have the pumpkin puree done.
Prep Time: 10 minutes Total Time: 1 hour plus cooling time Ingredients:
Preheat oven to 200C. Line the bottoms of 8 X 3″ dessert rings with strong foil, bringing it up over the sides to create a base. Place foil base side down on a cookie tray.
Place all ingredients in bowl of food processor and blend until smooth. {Alternatively, place in a large bowl and use a balloon whisk to get a smooth uniform mixture}
Divide the mixture between the 8 rings.
Bake at 200C for 10 minutes, then decrease oven temperature to 170C and bake for another 25-30 minutes.
Allow to cool in rings. Chill for a few hours or overnight, demold onto serving platters and serve with low fat cream if desired.
