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Pumpkin Pie Sans Crust
Posted on November 8, 2011 in tasty eatsThis week I tried a few new recipes. The first: a pumpkin pie recipe from French Women Don’t Get Fat.
The thing about pumpkin pie for me is this: I love the pumpkin part, but I don’t love the crust. Pie crust is bland and just always seems like a waste of calories. So, I made a few adjustments…ones that you might want to try if you’re making said pumpkin pie.
First, leave out the crust instructions. Then, make the sugar-nut mixture that goes between pie and crust, but either A) use it as a crust-like layer on the bottom or B) try pre-baking it a little per her instructions and then mix it in with the pumpkin mixture. Bake normally.
The second recipe I tried this week was Little Rags Soup (page 154, Cooking for Mr. Latte). And all I have to say about that one is YUM. Also, I diluted the chicken broth with a little water (maybe 1/3 water, 2/3 chicken broth) when I made it. Still very tasty.
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I find making pie crusts to be annoying (and usually tastes like wet clay when I make them), so I just get the graham cracker pie shells from the supermarket. One trick with them is to save (and wash off) the plastic cover. After you bake the pie, you can put the plastic cover on the top with the indentation upwards as a protective cover/lid and fold the aluminum back over the plastic to hold it steady, so if you take pies to friends (or the office), they’re not going to get crushed if someone stacks something on top.
These are the pie shells: http://www.amazon.com/Ready-Crust-Graham-6-Ounce-Packages/dp/B000AY9UF2/
As for the pumpkin pie recipe, I’ve tried a lot of them, but I found the recipe on the side of the can of Libby’s pumpkin to be the one I like the best. Especially with the graham cracker crust. I haven’t tried that one on page 83 from French Women Don’t Get Fat. Using hazelnuts looks interesting, so I think I’ll try it out.
Great idea. Thanks!