Crustless Fresh Pumpkin Pie
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Crustless Fresh Pumpkin Pie
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This is a from scratch pie, no canned pumpkin, for where I live, plenty of winter squash, which is a pumpkin, but depending on your location, feel free to use orange pumpkin, acorn squash, butternut, or Hubbard squash. The type of pan used, glass or metal, and size will determine temp and bake time.
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Servings Prep Time
8 servings 45 minutes
Cook Time
35-60 minutes
Ingredients
For the Filling after the pumpkin is cooked
Servings: servings
Instructions
Dish Size, Type, Temp, and Times
  1. 9 inch round glass pie dish: 160 C (325 F), bake for 55 to 60 minutes.
    10 inch round glass pie dish: 160 C (325 F); bake for 45 to 50 minutes.
    8 inch round cake pan: 180 C (350 F); bake for 45 to 50 minutes.
    9 inch round cake pan: 180 C (350 F); bake for 35 to 40 minutes.
    8 inch square baking pan: 180 C (350 F); bake for 45 to 50 minutes.
    8 inch square glass baking dish: 160 C (325 F); bake for 55 to 60 minutes.
    9 inch square baking pan: 180 C (350 F); bake for 35 to 40 minutes.
    11 x 7 inch glass baking dish: 160 C (325 F); bake for 45 to 50 minutes.
Preparation
  1. First thing to do is prep the pumpkin. I normally just cut a large section from a whole pumpkin and weigh it, if you are over the amount stated by a little, no worries, use that.
  2. Remove the seeds and using a large knife, cut the pumpkin into large pieces.
  3. Place the pieces into a steamer basket in a pot or as I do, in a steamer basket for my rice cooker. Add water to your pot or rice cooker and when boiling, add the basket with the pumpkin. Steam for 20 minutes or so until fork tender. Remove the steamer basket and let the pumpkin cool.
  4. Once the pumpkin is cooled enough to handle, peel the skin off each piece and place the peeled piece in a medium sized pot. Once all the pieces are peeled, use a potato masher and mash the pumpkin, there you just made basically a can of pumpkin 🙂
  5. Preheat your oven according to the size and type of dish or pan you are using from the list above. Light grease with butter the bottom of the dish or pan you are going use.
  6. You should have at least two cups of mashed pumpkin, if you have a little more, use that as well, no one is going to complain. Place the pumpkin mash and the rest of the Filling ingredients into a mixing bowl and whisk together.
  7. Pour the mix into your baking dish or pan and bake for the time specified for the size and type of dish or pan you are using. Check the pie at the minimum time stated, use a toothpick to check doneness. When a toothpick inserted near the center of the pie comes out clean, the pie done. Keep in mind if you used a bit more pumpkin, you may have to bake a few minutes longer.
  8. Remove the pie from the oven and place on a wire rack to cool. Cool for 2 hours then place in the fridge until you are going to serve it.
  9. Serve topped with whipped cream and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mushroom Herb Gravy
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Mushroom Herb Gravy
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This sounds like a really good gravy. On my to cook list for sure, along with a lot of mashed potatoes 😉
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  3. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  4. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  5. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium, as the gravy starts to simmer, it will thicken. Taste and adjust salt and pepper as desired, the salt will depend on the type of stock or broth you used.
  6. Allow the gravy to simmer for 5 to 7 minutes to reach your desired thickness, and keep in mind, the gravy will also thicken as it cools.
  7. Serve over mashed potatoes.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mushroom Herb Pasta
Mushroom Herb Pasta
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This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Mushroom Herb Pasta
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This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain, and set aside.
  3. While the pasta is cooking, heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  4. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  5. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  6. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium or medium high, as the sauce starts to simmer, it will thicken.
  7. Stir in the cream and let the sauce simmer and taste and adjust salt as desired, this will depend on the type of stock or broth you used.
  8. Mix in the pasta to the sauce and turn the heat down to low and let the pasta heat through.
  9. Serve as a main by itself or with baked fish or grilled sausages.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Phad Prik King Gai
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
  2. Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
  3. Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
  4. Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
  5. Serve over jasmine rice and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Hamburger Noodle Supper
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet on medium heat and add the ground beef, breaking it up with the spatula, and cook until no longer pink then drain.
  2. While the beef is cooking, heat a sauce pan with the beef stock and when boiling, add the ramen without the seasoning pack, and cook until tender, drain and set aside.
  3. To the beef, place on low heat add the vegetables and mix in the two seasoning packs as well.
  4. When the ramen is done, drain, then add to the beef mixture. Mix and heat until everything is heated through.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Use ground pork and pork flavored ramen. 2. Use egg noodles in place of ramen. 3. Use fresh cooked corn and diced carrots. 4. Add onion and garlic powder when cooking the beef or fresh diced and minced. 5. Add fresh blanched broccoli.

Adapted from an internet recipe.

Chicken & Dressing II (Slow Cooker)
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Mix together the soup and water and pour into your slow cooker. Lay the chicken breast in the cooker.
  2. Place a slice of Swiss cheese on each chicken breast.
  3. Add the dry stuffing mix covering the entire pot.
  4. Cover and set the cooker to High setting and cook for 4 hours without removing the lid.
  5. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Chicken & Dressing I
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F).
  2. Mix together the soup and water and pour into a 9x13 baking dish. Lay the chicken breast in the dish.
  3. Place a slice of Swiss cheese on each chicken breast.
  4. Add the dry stuffing mix covering the entire dish.
  5. Cover the dish with foil and bake for 50 minutes to 1 1/2 hours.
  6. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Tuna & Rice
Tuna & Rice
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To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Tuna & Rice
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To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large sauce pan, when hot, add the onion and cook until softened, stirring often. When the onion is soft and translucent, add the rice and stir to coat with the oil and cook until the rice grains have a glassy look.
  2. Add the stock, stir then cover and bring to a boil, reduce heat to low and cook 10 minutes.
  3. Stir in the peas and corn, cover and cook another 10 minutes. Remove from heat and leave the pot covered to stand for 5 minutes.
  4. Open and drain the canned tuna and place in a small bowl and flake with a fork. If using fresh cooked tuna, you will need 1 to 1/2 cups.
  5. Gently stir the parsley into the rice, then the tuna, serve.
Recipe Notes

Low cost.

Shortcut: Fresh Tuna.

Variant: 1. Use a mix of peas and corn, peas, corn, and carrots, or go all out and a mix of peas, carrots, corn, and green beans.

Adapted from an internet recipe.

Pumpkin Soup (Slow Cooker)
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
  2. After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
  3. Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Recipe Notes

Low cost.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Square Pumpkin Pie
Square Pumpkin Pie
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Square Pumpkin Pie
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Rating: 5
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Rectangle pie really, as this uses a 9x13 baking dish. Pumpkin pie was requested by the family for a wedding party and since I only have one pie dish, I opted to go with a 9x13 pan and modified my other pumpkin pie recipe to make this work. This is from scratch recipe, meaning you will make the filling and the crust, so this does take time but well worth it.
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Servings Prep Time
16 servings 30 minutes
Cook Time
1 hour +
Ingredients
For the Crust
For the Filling
Servings: servings
Instructions
  1. First thing we need to do is steam the pumpkin. Cut the pumpkin into quarters, then cut each quarter into chunks, no need to peel, it is much easier when it has been steamed. Place the chunks in a steamer (I use my rice cooker with a steamer tray) and once the water is boiling, steam for about 15 minutes or so until the pumpkin is fork tender, work in batches if needed depending on the size of your steamer. Once the pumpkin is steamed, remove to a bowl and let cool.
  2. Now we make the crust, make sure you have a large work surface to do the rolling on.
  3. Add the flour and salt to a mixing bowl and mix together, then add the shredded cold butter and cut into the flour with a large sturdy fork until it has the consistency of bread crumbs.
  4. Now add about 4 tablespoons of cold water and mix together with a large sturdy spoon, keep adding water 1 tablespoon at a time until the dough forms a nice ball, if too sticky, add flour as needed.
  5. Transfer the dough onto your floured work surface, rub your rolling pin with flour, sprinkle some flour on the dough and roll it out very large, about 1/8 inch thick, you want it larger than 9x13 due to the sides of the dish as well.
  6. Once rolled, roll it up on the pin and unroll it over the dish, gently pushing down and helping it in to cover the bottom and sides. If the side split and break off, no worries, just add them back to the sides and press together the seams. Trim off the excess dough from the edges. Place the dish in the fridge. (You can take the excess dough and roll it back out, cut into strips and sprinkle with sugar and cinnamon and bake those if you like.)
  7. Preheat your oven to 230 C (450 F). And take the baking dish out of the fridge and set on the counter, very important if you are using Pyrex so you do not do a major temp change.
  8. Now to make the filling. Take the cooled chunks of pumpkin and peel all the skin off using a pairing knife, very easy to do, toss each cleaned piece into a medium sized pot. When all are cleaned and in the pot, use a potato masher and mash the pumpkin.
  9. Add the rest of the Filling ingredients to the mashed pumpkin, mash a few more times then mix with a large spoon.
  10. Pour the filling into the baking dish and spread evenly, dish will be about 3/4 full. Place dish in the oven and bake for 10 minutes.
  11. Lower temp to 160 C (325 F) and continue to bake until set, use a toothpick to check, this takes 45 minutes to 1 hour.
  12. Once the filling is set, leave the pie in the oven and turn off the heat and let the pie set for 30-40 minutes (this gives a firm texture to the pie).
  13. Remove the pie to a rack on the counter and let completely cool. Then place in the fridge until chilled.
  14. Serve with whipped topping and enjoy.
Recipe Notes

Low cost.

Adapted from a combination of my pumpkin pie recipe and and internet recipe.