In Reply to: Original impossible pumpkin pie. sm posted by Punky on November 07, 2007 at 18:34:34:
a custard pie, I've also baked it in custard dishes as individual servings.
My recipe is somewhat different, with more spices.
1 16-ounce can pumpkin (or 1-1/2 to 2 cups, or half of a larger can)
1 can (12 ounces)evaporated milk
2 large eggs
1 cup sugar
1-1/2 teaspoon to 1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
Mix sugar and spices.
Whirl eggs in blender. Add milk. Add sugar mixture. Add pumpkin. Whirl until smooth.
If using a mixer, beat eggs, add pumpkin and sugar. Add milk slowly, mixing until smooth.
Pour into chilled piecrust or greased pieplate or custard cups or ramekins.
Bake at 425 for 15 minutes, then turn oven down to 350 and bake about 35 minutes (less for custard cups), until custard is set.
I tried with once with Splenda, and I didn't like how it turned out at all.
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