I’ve been itching to do some baking and with the fall quickly approaching, I had pumpkin on the brain. Okay, I always love pumpkin, no matter what the season. I try to hold my desire to bake with pumpkin off until at least September, but this year I slipped up. It’s like listening to Christmas music in July. Somethings just can’t be helped.
I had purchased all I need to make a classic pumpkin pie, but once I got into the kitchen I decided I wanted to do something different. I went through some recipes and compared them to the supplies I had ready and on hand. In the end, I decided on a crustless pumpkin pie. A lot of factors went into this decision. The main reason would be laziness. I didn’t want to make a crust, bake it and then add the filling. The next reason was the crustless pie recipe I chose had a brown sugar-oatmeal crumble on top and that sounded good.
The results where quite tasty and it was a surprisingly healthy recipe. Who knew subtracting the crust also subtracted calories? Go figure! The pie comes out a bit more custard like than the average pumpkin pie, but that is okay because my husband was trying to talk me into making a custard pie earlier today. I think I do miss the element of a crust and I probably won’t do crustless again. However, for a first time experiment, I’m glad I branched out and tried something new.
Because my pumpkin stash happens to be the big cans from Costco that make two pies, there is a good chance that there will be another pumpkin something produced from my kitchen in the future. I only used half of the can of pumpkin, so there is another half a can just waiting to be turned into pumpkin goodness. I’m thinking either muffins or bars! I’ll keep you posted!