Crustless Fresh Pumpkin Pie
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.
Ingredients
- 750-800 grams fresh pumpkin, use a piece from a large pumpkin
For the Filling after the pumpkin is cooked
- 2 cups mashed pumpkin
- 3/4 cup brown sugar
- 3 graham crackers, crushed
- 1/4 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whipping cream
- 3 eggs, beaten
Instructions
Dish Size, Type, Temp, and Times
- 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
- 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.
- Remove the seeds and using a large knife, cut the pumpkin into large pieces.
- 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.
- 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 🙂
- 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.
- 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.
- 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.
- 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.
- Serve topped with whipped cream and enjoy.
Notes
Low cost.
Adapted from an internet recipe.
I’ll bet an immersion blender would make the pumpkin even more like canned pumpkin.
Thanks for the feedback, Kurt. It mashes up quite like potatoes, does not take much, and a regulation potato masher does the trick. I have made dozens of pies here and they are well liked, the consistency of the pumpkin is perfect with just a minute or two of mashing. An immersion blender would be faster, but more to wash.