This is by far the best pumpkin pie recipe you will ever make. And not for the reasons you might think. There is no secret ingredient, no unusual cooking instructions, and no enlightening technique. But, there is about 1 cup too many of delicious pumpkin-y custard for a standard pie crust.
I don’t know why.
And I don’t care.
All I know is that it means I get to enjoy my own little ramekin of pure pumpkin yumminess without that silly crust getting in the way.
This crustless treasure also serves a more practical (but no less delicious) purpose…you see my biggest beef with pies and cakes is that there’s no way for the cook to taste their finished product without everyone knowing they took a piece….and I’ve learned the hard way that frosting a cake to look like Pac Man doesn’t fool anyone.
Grandma to the rescue. Again.
With this pie you can eat your “ramekin of happiness” and know that what you’re serving your family and friends not only looks delicious, but tastes delicious too. And yes, you got the recipe here, so of course its gonna taste phenomenal…but its nice to know for sure.
Here’s what you’re gonna need:
1 can pumpkin puree
1 tablespoon cornstarch
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
1 ½ teaspoon melted butter
1 ½ cup milk 1 cup sugar
2 tablespoons molasses
2 eggs (beaten)
Don’t forget a steamy cup of mulled cider!
Here’s what you’re gonna do:
Preheat oven to 450 degrees. Combine or sift together sugar, cornstarch, salt, cinnamon, ginger and nutmeg.
Mix in the can of pumpkin, eggs, melted butter, molasses and milk.
Line a 9 inch pie pan with crust.
Pour ¾ of a cup of the pumpkin custard into a separate ramekin. Yay!
Pour remaining custard into pie pan and cover crust edges with foil.
Bake ramekin and pie for 15 minutes and then reduce temperature to 350 degrees. Bake ramekin for 15-20 more minutes. The pie will need 50 minutes at 350 degrees.
And last (but absolutely not least) enjoy that ramekin full of pumpkin goodness!