Crustless Pumpkin Pie RecipeOrigin: America Period: Traditional |
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This is a rather unusual pumpkin pie, set with gelatine and which is not cooked on a pie crust. Though this is a sweet dish meant to be served as a cake or a dessert, it actually hearkens back to the Roman origins of the original Patina de Cucurbitis (Pumpkin Pie). Ingredients:
60ml water 
Crustless Pumpkin Pie Preparation:Method:Add the gelatine to the water and allow to soak for 5 minutes. Meanwhile add half the evaportated milk to a pan and heat until almost boiling. Remove from the heat and whisk in the gelatine mixture. Now add the remaining evaporated milk along with the sugar, pumpkin purée, spices and vanilla extract. Stir until well blended then pour the mixture into a lightly-greased deep 22cm pie dish. Place in the refrigerator and chill for at least 2 hours, or until completely set. Cut into wedges and serve. |
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