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Pumpkin Pie Almost

November 28, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Pumpkin Pie Almost

It’s lacking the crust, that’s why it’s almost, instead of pumpkin pie. I love pumpkin pie, crust and all, but after watching people eat the filling and push away the crust, I decided to give up on the crust. One advantage of forgoing the crust is that you can bake this custard ahead of time so that the filling can set without worrying about a crust going soggy on you. I serve it with cream, softly whipped with cinnamon and a spoonful or two of brandy, allowing about a tablespoon (unwhipped) per person.

For the "pumpkin", I use squash instead -  a dense, rich squash like kabocha, buttercup, or butternut. Bake it or steam it first to get at the tender pulp within. It’s sweeter than pumpkin which means you can use less sugar.


2 cups cooked winter squash or 1 can (may also use canned or freshly cooked pumpkin)
1 cup Greek style yogurt
3 large organic eggs
¼ cup organic brown sugar or succanat
¼ cup maple sugar or syrup
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1/8 teaspoon ground cloves
1 teaspoon vanilla


Heat the oven to 325’F. Lightly butter or oil a 2-quart gratin dish or, if your prefer, six to eight individual custard cups.
Combine all the ingredients in a food processor and puree until well blended. Pour the puree into the prepared dish and bake in the center of the oven for 35 minutes. When done, the custard will have swollen in places, pulling away from the edges of the dish, and a sharp knife inserted will come out clean.  
Allow the custard to cool completely before serving, and chill overnight if that’s convenient. Serve with cream whipped very softly with a little cinnamon and a tablespoon or two of brandy (optional).

Serves 6 or more