Edit ModuleShow Tags

Savvy Mom: Easiest Pumpkin Pie


Published:

As many of us are coming down from a family, friends, and food-packed Thankgiving high, it occured to me that the pumpkin pie is often a highlight, and it only comes around once a year.

But it doesn't have to.

In fact, I've often thought my crustless pumpkin pie recipe was easy enough for a child to make, so why not break it out on a random Monday night? This year, I decided to put the recipe, and my boys (eight and five), to the test. They were willing guinea pigs. I think they love pumpkin pie as much as their mom. The kid-friendliest pumpkin pie probably wouldn't involve the oven, but we like our pumpkin pie custardy and cooked around here. Aren't experiments more fun with an element of danger?

I got out the ingredients, measuring cups, and spoons. They read the recipe, measured the ingredients, put things in the blender, poured into the pie plate and an extra ramekin, put them in the oven, took them out of the oven, and tested for doneness. Really, all I did was keep them on task and mediate whose turn it was to measure out which ingredient. The pies turned out beautifully. I guess it's time to pass the torch to the next generation.
 

Crustless Pumpkin Pie

Serves 1 to 8, depending on your definition of single serving. This usually makes more than enough for a pie plate. I fill a ramekin or two with the overflow for individual pies, which the boys love. 

1 15-ounce can or about 2 cups roasted pumpkin or winter squash
1 1/2 cup milk
1 cup sugar
1/2 cup all-purpose flour
3/4 teaspoon baking powder
2 tablespoons butter, melted then cooled
2 large eggs, beaten
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves

Preheat oven to 350F. Grease a 9-inch pie plate. Dump all the ingredients in the blender, mix, pour, and bake about an hour, till the center is set. Chill. Top with whipped cream. Ta-da!

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags