Think of it like a crustless pumpkin pie, moist and delicious - and gets better the longer it is allowed to chill. A childhood favorite for sure.
1 1/2 cups granulated sugar, divided
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup cooked pumpkin (canned or fresh)
5 large eggs, lightly beaten
1 1/2 cups undiluted evaporated milk
1/3 cup water
1 1/2 teaspoons vanilla
Sweetened whipped cream or vanilla ice cream and diced crystalized ginger to serve if desired
Preheat the oven to 350 degrees
In a small heavy saucepan, heat 3/4 cup of the sugar over low heat stirring constantly until sugar forms a golden syrup
Pour into a 9" glass pie pan - tip and roll the pan to cover the bottom, and do not worry if the caramel does not cover the entire bottom
In a blender combine the remaining 3/4 cup of sugar, salt, cinnamon, pumpkin, eggs, milk, water and vanilla and blend on low until well incorporated
Set the pie pan in a larger pan and add just enough hot water to come half way up the side of the pie pan (about 1 1/2")
Pour the pumpkin mixture into the pie pan and carefully transfer to the oven
Bake 1 1/2 hours or until a knife inserted into the custard comes out clean
Cool and chill
To serve run a knife around the edges and turn over onto a rimmed serving plate
The longer in stays in the refrigerator, the more caramel will loosen from the pan which makes this a great make ahead dessert!
Serve plain or with whipped cream or ice cream and a sprinkle of diced crystalized ginger
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