It’s Thanksgiving weekend for Canadians which means this weekend is going to be hella busy for Mark and I. Yesterday was his birthday so we celebrate just the two of us and then tomorrow we’re going to his Grandpa’s birthday party and then a family dinner. Sunday we have Thanksgiving at my mom’s house which is going to mean endless cheese, wine, desserts, dips, chips, etc.
So pretty much I’m spending the weekend eating and drinking. It’s going to be great.
Every year for oh, 4 or 5 years, I bring this crustless pumpkin pie at Christmas and Thanksgiving. I usually just bake it in one big dish and not in individual little jars, but it’s always the same recipe.
I definitely tried to make the pie a little ‘healthier’ by using coconut milk and coconut sugar instead of cream and brown sugar, but I didn’t really love it. Everyone else liked it but I wasn’t in to it. I like my pumpkin pie creamy and brown sugary thankyouverymuch. I’ve said it before, if something is made ‘healthier’ but I don’t love it equally, I don’t keep making it that way. Gimme the normal stuff please.
The pie isn’t crustless because I’m trying to make it ‘lighter’ either. I actually hate pastry crust. It just isn’t good. I’ve never liked it and used to just eat it to ‘get it out of the way’ so I could eat all of the filling. Now I just make it crustless. No extra step of making a crust and no ‘getting the crust out of the way.’
I only have room in my stomach for satisfying things.
I also don’t put whipped cream on my pie. I love whipped cream and I love pumpkin pie but just not together. I always feel like the whipped cream muddles the flavor of the pie. I’ve always been this way. Or, at least, for as long as I can remember. Give me some whipped cream and then give me pie.
Even if you’re reading this and it isn’t near a holiday for you, you should probably just make it now anyway. I make it whenever I fancy, holiday or no holiday. Pumpkin pie will forever be one of my all time favorite desserts.
Happy weekend friends!
- 2 C pumpkin puree
- 1 C half n half
- ¾ C brown sugar
- 2 eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- pinch of black pepper
- Preheat oven to 325F
- Combine all ingredients in a large bowl and whisk until smooth. Taste, adjust spices to your liking. I often add a little extra cinnamon.
- Pour mixture in to 6 ramekins or 1 small round baking dish. Place ramekins on a cookie sheet and bake on the center rack for 60-70 minutes or until the centers are slightly jiggly and wet. If baking one large dish, it will take 80-90 minutes.
- Remove from the oven and allow to cool completely. Wrap in plastic wrap and store in the fridge for at least 4 hours but preferably overnight.
- Serve chilled with whipped cream.
Adapted from Use Real Butter