Developing this recipe has been a true labor of love. As I’ve mentioned before, I come from a family of amazing bakers, and we definitely take our pie seriously. There have been years when the pies may have outnumbered the dinner guests. After a lot of trial and error, I feel I have a crustless custard that is worthy of a spot in our Thanksgiving spread.
You will have to determine if it is close enough to the real thing to fill the pumpkin-pie shaped void in your life (if you have one of these as I do). I think it’s worth noting that I tend to be extremely picky and after the final revision of this custard I did a little victory dance. At just 63* calories a slice, I think other pumpkin goodies have their work cut out for them facing off against this delectable contender.
I made this for my family’s Thanksgiving gathering, and although it was not sweet enough for some, it was received favorably by my fellow pumpkin-lovers. The recipes below makes 2 pies, but feel free to cut it in half if you are serving a smaller crowd. I will also be posting a recipe for the Pumpkin Yogurt Parfait Brian and I like to make with this.
Bake at 450 degrees for 15 minutes, and then lower over temperature to 350 degrees and bake for an additional 40 minutes or until a knife comes out cleanly
Yield: 16 Servings
Makes 2 – 9” pies, or 1 – 9” x 13” Casserole
3 ½ Cups Roasted Pumpkin (Fresh if possible)
2TBSP Maple Syrup (Grade B if possible)
2TBSP Raw Sugar
3 XL Eggs
8 XL Egg Whites
1 cup Milk
½ Cup Greek Yogurt
1 TBSP Saigon Cinnamon (Costo Brand is the best!)
½ tsp each: Ginger, Cloves, and fresh Nutmeg
1 to 2 tsp Vanilla Extract
1. Pre-Heat Oven to 450 Degrees
2. Blend Eggs, Sugar, and Maple Syrup using an electric mixer, food processor, or blender
3. Blend in Pumpkin, followed by Milk, Yogurt, Vanilla, and Spices
4. Transfer batter into baking dishes and cook on 450 degrees for 15 minutes
5. Lower the oven temperature to 350, and bake an additional 40 minutes, or until a knife comes out cleanly
7. Indulge in this pumpkin-licious ‘dessert’ free of guilt! 😉
For best flavor, store custard in the refrigerator for up to a week and a half.
*Caloric value will vary depending on the ingredients used