Crustless Pumpkin Pie
I was given this recipe at a Weight Watchers meeting. It's really yummy and the whole pie is only 8 points...or 1 point per slice. It also counts as a vegetable serving!
I was given this recipe at a Weight Watchers meeting. It's really yummy and the whole pie is only 8 points...or 1 point per slice. It also counts as a vegetable serving!
- Carbohydrate 31.759200625 g
- Cholesterol 3.828 mg
- Fat 0.33370875 g
- Fiber 0.431381251215935 g
- Protein 7.818181875 g
- Saturated Fat 0.1875345 g
- Serving Size 1 1 Serving (210g)
- Sodium 111.0825 mg
- Sugar 31.3278193737841 g
- Trans Fat 0.05355825 g
- Calories 154 calories
Step-by-step
- combine all ingredients and beat until smooth.
- Pour into a 9" sprayed pie pan
- Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
- serve with whip cream:)
Omitting the traditional pastry shell alters the chemistry of the bake entirely, shifting the focus from an insulated crust to direct thermal contact across a standard nine-inch pie pan. Early iterations of pumpkin puddings baked in earthenware vessels long before pie pastry became standard English-American kitchen practice, relying on dairy and eggs to set the squash into a cohesive mass. Canned pumpkin puree provides a reliable starch-to-moisture ratio that fresh winter squash often lacks due to seasonal water content fluctuations. Evaporated skim milk concentrates milk solids without adding heavy fats, allowing the proteins from both the dairy and the egg substitute to coagulate into a firm, sliceable wedge.
Managing Custard Coagulation
Baking a starch-thickened dairy custard requires precise thermal management to prevent overcooking the outer edges before the center sets. The initial blast of heat at 400 degrees Fahrenheit for 15 minutes kick-starts the protein denaturation process, while lowering the dial to 325 degrees Fahrenheit for the remaining 45 minutes protects the fragile emulsion from splitting or weeping. Inserting a thin knife blade into the exact center of the pie serves as the primary doneness indicator; when withdrawn completely clean, the interior moisture has evaporated sufficiently. Chill the finished dessert thoroughly before slicing to allow the starches to fully retrograde and firm up the structure. Leftovers stored in a sealed container maintain safe texture profiles for up to three days in refrigeration, though the moisture content will slowly pool against the container base over time.
- Grease the pie pan thoroughly with nonstick spray to prevent the protein-rich custard from adhering to the metal surface.
- Whisk the batter until completely homogenous so that the pumpkin spice distributes evenly without settling into heavy pockets.
- Monitor the oven temperature with an independent thermometer, as domestic ovens frequently drift from the dialed calibration point.
