Monday, October 30, 2006

Pumpkin Pies

Been working on a pumpkin pie without pie crust. I love the pastry, but some members of the family don't care for pie shells, so I'm experimenting on these recipes. In the picture above, the one on the right is from Libby's, and the other one is adapted from Lori Delosh's recipe:
Libby's Pumpkin Pie
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 fl oz) Carnation evaporated milk
1 unbake 9-in deep-dish pie shell (I omitted)

Preheat oven at 425 degrees F. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie dish.
Bake in oven for 50 mins. Cool on wire rack for 2 hours and serve immediately.

Pumpkin Casserole
All ingredients same as above, plus 1/2 cup self-rising four, and 1/2 cup butter, melted.

Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin, evaporated milk, sugar, flour, eggs, melted butter and spices. Spoon into a casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.

According to Hubs, the Libby's one is like a pudding, silky, big pumpkin flavor, and very moist, whereas the casserole recipe was easier to slice into, less moist and a more subtle flavor of the two.


Anonymous said...

Wish I lived next door to you!!! Think of all the cakes you'll be sending over to me. John would have loved it!

East Meets West Kitchen said...

Hi anonymous,
Thank you for your kind words. If I live next to you, I'll defintely send some bakes over. Btw, I think I know who you are since you mentioned John! :)

Anonymous said...

Which one do you like better? -san.y