Memories of Marrakesh come flooding back when I cook this dish. In June, 2016 my partner and I spent a few days wondering through the
Yes you guessed it. It is The classic American pumpkin pie with out the crust. The texture of this wonderful American invention is souffle like and mouth watering. Who needs pie crust anyway. I have since learned that most often the pie crust comes out soggy – So is not only healthier for you, gluten free but also tastes amazing…
I have always wanted to try pumpkin pie, but often veered away because all the recipes i found – all use pumpkin puree from a can. Well you can do this from scratch if you want to, but when you need to whip up something for those winter nights, everything but the eggs could be found in your pantry cupboard… win win.! so please enjoy this super tasty dessert it has become a family favorite to rival apple pie.
Spices used in this recipe
photo compliments of food52.com
Mix sugar, salt, spices in a small bowl.
Beat eggs ina large bowl, add the pumpkin puree, add the sugar and spice mixture, Gradually stir in evaporated milk .
Pour into a pie shell or ramekins
Pre heat oven to 190 degree celcius . Place pie or ramekins in the oven for 15min..
Then turn down the heat to a moderate oven 170 degree’s or less for a fan forced oven.
cook for another 40 min and test to see the pie is firm and set in the middle. You can check this by seeing if a large knife comes out clean when inserted into the centre of the pie. Continue to cook for a few extra minutes if not set.
Serve immediately with cream or ice cream .
It will keep for a few days in the refrigerator but it is not suitable to freeze.