Sunday, September 25, 2011

Crustless Pumpkin Pie

Serves 6.   Our grandaughter Giorgi helped me make this pumpkin pie last week.  We made two of them.  If you leave out the flour, it is still good, but more like pudding pie. Hmm!  Wonder how I know that?!!!

Just saying...the first pie was good....the second pie was delicious!:)

For weight Watchers - Add 1/2 cup low fat ice cream to 1/6th of the pie and only count it all for 3 points.

 1 1/2 cups nonfat milk
2 eggs - Or you can substitute eggs with 1 tbsp. Ener-G egg replacer & 1/4 cup water
1 tbsp. cornstarch
1 tsp. vanilla
2 cups cooked pumpkin
1/2 cup rice flour
2 tsp. baking powder
3/4 cup sugar   (I used a substitute sugar - Whey Low)                                             
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. A deep dish is recommended because this pie will rise  during cooking but will fall back down as it cools.

Put the first four ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides to make sure everything is thoroughly blended. Pour into a pie pan and bake for 55 to 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is like a custard pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be undercooked.)
Remove from the oven and allow to cool. For best results, chill before eating.

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