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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie is from Our Next Food Adventure, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs
1½ cups pumpkin
1 can evaporated milk
½ cup brown sugar
1 Tbsp arrowroot
2 tsp pumpkin pie spice, see recipe in this book, or similar
¼ tsp salt

½ batch, gluten-free pie pastry, see this book for recipe
Directions:
Directions:
Preheat oven to 200ºC/400ºF. Line a pie plate with gluten-free pastry, refrigerate the pastry while mixing the filling. Alternatively, you can simply grease a pie plate for a crustless pie. Cream the wet ingredients and whisk in the dry ingredients. Pour into the prepared pie plate and bake in the lower half of the oven for 45-50 minutes or until the centre of the pie is set and/or the internal temperature reaches 76ºC/170ºF. Immediately remove from the oven and cool completely on a wire rack. Store, covered in the refrigerator until ready to serve.
Personal Notes:
Personal Notes:
When my Mom eats pumpkin pie, if there's a crust, she scrapes out the pumpkin and leaves the shell behind - like a food wrapper. This pie works with or without a crust, no need for waste. As for me, I prefer my pumpkin pie with crust, for breakfast, served with an equal amount of whipped cream.

 

 

 

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