Remove pulp and seeds.
Steam for 40 minutes or until fork test pierces rind.
Cool and scoop from rind with spoon.
Impossible Pumpkin Pie
Place in electric blender:
2 cups fresh steamed pumpkin, 1 can evaporated milk, 1 whole egg and 2 egg whites (more protein, less cholesterol), 1 tsp vanilla extract, 1/2 white sugar (I used 1/3 cup Splenda sugar blend) 1/2 baking mix, 1 tsp cinnamon, 1/4 tsp fresh ground nutmeg, 1/2 allspice, 1 Tbsp cooking oil. Blend until smooth, scrap sides of blender if needed. Pour into a deep nine inch pie pan that's been spray coated. Bake in the middle of the oven at 350 for 50-60 minutes, or until knife inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream. Serves eight, but never lasts long in my house!
Place in electric blender:
2 cups fresh steamed pumpkin, 1 can evaporated milk, 1 whole egg and 2 egg whites (more protein, less cholesterol), 1 tsp vanilla extract, 1/2 white sugar (I used 1/3 cup Splenda sugar blend) 1/2 baking mix, 1 tsp cinnamon, 1/4 tsp fresh ground nutmeg, 1/2 allspice, 1 Tbsp cooking oil. Blend until smooth, scrap sides of blender if needed. Pour into a deep nine inch pie pan that's been spray coated. Bake in the middle of the oven at 350 for 50-60 minutes, or until knife inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream. Serves eight, but never lasts long in my house!
This pumpkin was large so I'll freeze it in 2-3 cup containers and use it for pie and bread in November and December. The last few years I've noticed they don't sell pumpkins after October 31st. Huh...
2 comments:
That is soooo yummy! Also easy!
What do they do with all those leftover punkins, anyway? Thanks for the tute!
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