Crustless Pumpkin Pie Pudding
, 1 h 10 min + overnight chill, Serves 8
A crustless pumpkin pie baked as a maple-sweetened spiced custard, chilled overnight and sliced.
| prepPreheat oven to 300°F / 149°C | |||||||||
| prepButter a 9-inch pie dish (or 5 mini dishes or 9 ramekins) | |||||||||
| 1 tsp ground cinnamon | Whisk spices, salt & cornstarch | Whisk in half the maple | Mix in rest of maple & vanilla | Whisk in eggs & yolk | Whisk in pumpkin puree | Stir in evaporated milk | Pour in dish, knock out bubbles | Bake 300°F / 149°C, 60-70 min | Cool, chill overnight, slice in 8-10 |
| 1/2 tsp ground ginger | |||||||||
| 1/4 tsp cloves | |||||||||
| 1/4 tsp freshly grated nutmeg | |||||||||
| 1/4 tsp salt | |||||||||
| 1 1/2 tbsp cornstarch | |||||||||
| 60 ml maple syrup (first half) | |||||||||
| 60 ml maple syrup (remaining half) | |||||||||
| 2 tsp vanilla extract | |||||||||
| 2 eggs | |||||||||
| 1 egg yolk | |||||||||
| 425 g canned pumpkin puree | |||||||||
| 355 ml evaporated milk | |||||||||
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