This non-traditional pumpkin pie is flavored with only 2-3 tablespoons of pumpkin puree. As the pie bakes, it magically turns into three distinct custard-like layers.
2-3tablespoons(30g)pumpkin puree - or baby food butternut squash
3tablespoons(23g)all-purpose flour
2large(2)egg yolks
⅔cup(133g)granulated sugar
dash of salt
⅙teaspoon(⅙teaspoon)cinnamon
a generous pinch of nutmeg
a generous pinch of allspice
1½cups(341g)milk - use 1 cup (227 g) for 8-inch crust
8 or 9inch(8 or 9inch)par-baked pie crust
Instructions
Whip the 2 large egg whites until stiff and set aside.
Combine 2-3 tablespoons pumpkin puree, 3 tablespoons all-purpose flour, 2 large egg yolks, ⅔ cup granulated sugar, dash of salt, ⅙ teaspoon cinnamon, a generous pinch of nutmeg, and a generous pinch of allspice. Blend 1½ cups milk into this mixture adjusting the amount according to the size of the pie pan you are using. 1 cup is plenty for an 8-inch pie, but you may need more for a 9-inch pie plate.
Fold in beaten egg whites carefully. The mixture should be thoroughly blended but no more. (I use a hand mixer.)
Pour into a 8 or 9 inch par-baked pie crust. Bake at 350˚F (180˚C)for 40-50 minutes. The pie should be set with the slightest jiggle when done. The top should be a deep golden brown. If cooked too long, the filling will pull away from the crust as it cools.
Allow the pie to cool and refrigerate before serving. If the layers are distinct when you slice it, you did it right!
Notes
Regarding the crust:Use a store-bought crust or your favorite recipe for the pie shell. Bake it lightly before adding the pie crust. In other words, the crust should be baked but not browned. Grandma did not bake hers before adding the filling. I've tried it both ways and prefer a pre-baked crust.