Saturday, November 27, 2010

Crustless Pumpkin Pie

Gluten Free Crustless Pumpkin Pie
adapted from the site userealbutter.com

This was like pumpkin flavored creme brûlée. So rich and yummy! Brad used our creme brûlée ramekins (about 3x5 inch ovals) for this recipe and they worked perfectly.

The Cinderella Pumpkin or ‘Rouge Vif d’Etampes’ is a beautiful French heirloom pumpkin. It first became available in the U.S. in 1883. It is a dark orange pumpkin with pronounced ribs and is quite flat. Some have likened it to a wheel of cheese.

Halve (from top to bottom) the pumpkin. Scoop out seeds. Place cut sides down in a rimmed baking sheet with 1/2 in. water. Bake on 325 for about one hour until a knife slides into the pumpkin easily. Cool. Scoop pumpkin flesh into a food processor and pulse until smooth. Freeze whatever you don't use in a ziplock bag.

15 oz. PURE pumpkin (please don't use canned!)
2 large eggs
1 large egg yolk
1 cup heavy cream
1 T brandy
3/4 cup lightly packed light brown sugar
1 t fresh ginger, grated
1 t freshly ground cinnamon
1/2 t table salt
1/8 t freshly grated nutmeg
1/8 t freshly ground black pepper
pinch of freshly ground cloves

cream:
1 cup heavy cream
2 T packed light brown sugar
1 t ground ginger (freshly grated is good)
1 t brandy

Heat oven to 325°F.

In a large bowl, whisk together the pumpkin, eggs, egg yolk, cream, and brandy.

In a small bowl, mix together the sugar, ginger, cinnamon, slat, nutmeg, pepper, and cloves.

Whisk the sugar mixture into the pumpkin mixture. Divide the filling among 6 ramekins. Create a water bath by placing the ramekins in a baking sheet with sides. Place the baking sheet in the oven, fill the baking sheet with water, half way up the sides of the ramekins.

Bake until center is slightly jiggly and wet, 60-70 minutes. Let the ramekins cool completely on a wire rack and refrigerate for at least 2 hours or up to 2 days.

Whipped Cream:

Whip the cream on medium-high speed until soft peaks (2 minutes).

Add the sugar, ginger, and brandy and continue to whip until medium-firm peaks, about 30 seconds more. Serve with pumpkin pie.

Makes 6 ramekins.

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