Tuesday, October 25, 2011

Crustless Mini Pumpkin pies/ Crème de Pumpkin

Pumpkin pies

At this time of the year the weather becomes chiller, the days shorter and generally there is less and less sunshine. But autumn is still beautiful with its shiny red, yellow and orange (and still some green) colours, the harvest and the air filled with smells of chimneys, sugar and aromatic spices as vanilla, cinnamon and nutmeg.

Autumn is orange; wrapped up in soft and chunky knitwear; it is all about the sunshine gently kissing your face in a crisp afternoon.

Autumn is a pumpkin.

Or a butternut squash.

cremes de pumpkin :)

I was looking for pumpkin but finally got home with a butternut squash. It is the tastiest kind of pumpkin, Google says. No need to sorry then.

The pumpkin pie I had in mind was going to be a butternut squash pie.
Until the crust of the pie became obviously unnecessary and I though, Oh well, why not just skip it, it's all about the pie's filling anyway!

And so ta daaa! The crustless pumpkin pies are ready, yours only for 1 small butternut squash and about 1 hour of baking!

Celebrate autumn!

ramekins

Products:
(enough to fill 8-9 ramekins)

2 medium eggs

1 small butternut squash (up to 1 kg) (makes 1 1/2 cups of pumpkin puree)

1 can (410 ml) sweetened evaporated milk (I used Nestle Carnation)

1 tsp vanilla extract

1 tsp cinnamon

1/3 tsp ground cardamom

1/3 tsp ground nutmeg

4 tsp brown sugar muscovado light

squash

Method:

First prepare the pumpkin - cut lengthwise and remove the seeds. Place on a flat tin with 2/3 cup of water.
Bake in the oven for some 30-40 minutes until ready cooked.
Scoop out the flesh and make a puree. It should fill 1 1/2 measuring cups.

In a bowl beat the eggs with the sugar. Add the pumpkin (squash) puree mixing well, add the evaporated milk and beat until everything is well blended.

Pour into ramekins. Line a baking dish with tea towel. Place the ramekins on top. Cover with hot water to the rim.

Place the dish in a previously heated oven at 160 C for 50 minutes to 1 hour.

Pumpkin pies

The method I used is the one for making crème caramel, so I guess I can call them as well crème de pumpkin ;)


And enjoy!

10 comments:

Bianka said...

Now prepare muffins with pumpkin and spices and home wear wonderful smells. I love your recipe... These recipes make cozy evenings in the family

Elly McCausland said...

Wow, these look delicious! Beautiful photos and such a nice idea for a recipe. I love the flavours pumpkin can add to a dish.

Dzoli said...

Fantatstic presentation.And great idea;)

MeLikeyUK said...

Sneige,
Love the authenticity of the recipe and your photographs are beautiful!
Painting a wonderful autumnal scene ;-)

Working london mummy said...

wow these look superb. What a great idea. I do love pumpkin pie so will try this out

Katherine Martinelli said...

These look AH-mazing!! Such a great idea.

thelittleloaf said...

These look lovely - the perfect celebration of autumn. Pumpkin pie is great, but can be quite heavy so these are a gorgeous alternative and can imagine the butternut squash made them beautifully creamy.

Lola Lobato said...

I like the mini serving size, they look lovely and yummy!

Jay said...

wow..sounds scrumptiously tasty...excellent cliks..
first time here...love your space..
awesome posts with interesting presentation..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite

Carole said...

Hi there, I am collecting pumpkin recipes at the moment. Please do drop me a line on ca4ole@gmail.com if you are ok with me linking to your post in my blog (Carole's Chatter). Cheers

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