Another variation on Crustless Pumpkin Pie

[WhereForArt 0]

I love this recipe so much I keep experimenting with it, and this time I found a wonderful variation. Instead of adding oats to the mixture, I added Cream of Wheat (not as much - only a half cup). It was delicious! The cream of wheat actually changed the consistency and made it denser. It was more like "real" pumpkin pie - it even had the same pumpkin pie cracks on the top as a real pie!

 

Here's the recipe I used:

 

1 15-oz can pumpkin (not the pumpkin pie mix)

1 cup FF milk (I use soy milk - others use FF evaporated milk)

1/2 cup FF plain or vanilla yogurt

1/2 egg substitute (or 2 egg whites and 1 whole egg)

1 tsp. vanilla

1/2 cup DaVinci Simple Syrup

1 T. pumpkin pie spices (or combination or cinnamon, nutmeg, allspice and cloves)

1/2 cup Cream of Wheat (uncooked)

 

Mix the wet ingredients together with wire whisk, then add in dry. Pour into 8" square pan (or pie pan) sprayed with cooking spray. Bake for 60 minutes in 350 degree oven. Tastes great warm, but is extra delicious cold - and totally CORE!

[WWCarol 0]

Mardee~ Does it settle down and make a crust? Or is it evenly dispersed throughout?

 

Sounds interesting AND good! :bcbsalute

[WhereForArt 0]

No, Carol, it's evenly disbursed throughout - that's what gives it the extra density, I think. I love the other kind, but this really did bear a striking similarity to regular pumpkin pie.

[WWCarol 0]

Okay, I'm trying it today as a "Welcome Home" surprise for DH! :bcbsalute

[mitchee 10]

I cannot get Da Vinci Syrup here (Unless i order it online from somewhere). Can I just leave out the syrup, or can I use something else? I've already made two crustless pies, but someone recommended using your recipe, as mine was a bit runny.

[WWCarol 0]

Michelle~ Does your pumpkin can have a recipe for a LF pumpkin pie? You can follow that (it's probably Core).

 

OR, I would think you can leave out the syrup and substitute Splenda or fructose for the "sweetener"...especially since yours was runny~

 

I'll post back how mine turns out!

[WWCarol 0]

THIS will be my Thanksgiving Pumpkin Pie!

 

It's off-the-charts good!

 

I doubled it to make it extra-high. And the Cream Of Wheat is the Secret Ingredient!

 

I'll post how I made it tomorrow.

 

Thank you so much, Mardee. DH and I are very thankful~

[ottermum 0]

Mardee, this looks great! If it's okay with you, I'm going to add this version along with the oat version to the crustless pumpkin pie thread down in the Desserts forum, with credit to you! YUM!

[WWCarol 0]

You'll love the "texture" on this one. Just like your regular pumpkin pie...Great! Thanks for the invention, Mardee~ :bcbsalute

 

 

WWCarol's BIG THANKSGIVING PUMPKIN PIE!

 

2-14 oz. packages frozen squash, thawed (28 oz. total)

4 large eggs

1 can FF evaporated milk

1/2 cup DaVinci SF Gingerbread syrup

1 TBS. Pumpkin Pie spice

1/2 cup Cream Of Wheat [i have now tried it with 1/4 cup Cream Of Wheat and like it even [i]better[/i]! ]

 

Preheat oven to 450 degrees.

 

Mix wet ingredients, including spices, together (I use an immersion blender). Stir in Cream Of Wheat.

 

Pour into a 10" fluted glass pie pan. (This holds more than a 9"!) Cook at 20 minutes at 450, then reduce oven's heat to 350 degrees and cook for 25-30 minutes, or until done (a knife inserted into center of pie comes out "clean"). Cool.

[WhereForArt 0]

No problem, Carol - I'm grateful for the first recipe that led to all these variations! Any way you try it, it's darned good!

[luv2lose 0]

OMG! This is AWESOME!! Thanks Mardee!

[tiffany76115 0]

I have a question. Today when I made this it didn't turn out like the regular crustless pumpkin pie. It has a thin top crust type layer. And it isn't creamy like the regular version. Here's my question, did I not use enough liquid to off set the cream of wheat?

 

Here's how I made it:

 

1 can pumpkin

1/2 c splenda

1/2 c egg beaters

1 c ff evap. milk

1/2 cream of wheat

1 t chinese spice (blend of cinnamon, cloves, nutmeg and other stuff)

 

I didn't take not to the fact that this version originally called for yogurt, so I didn't have any to use. Any feedback would be appreciated.

[Guest claudettehh]

I made some last week, but I used 1/4 cup cream of wheat, and that turned out great! Oh, and I didn't use the yogurt either; I actually hadn't noticed it in the recipe until you mentioned it.

[tiffany76115 0]

Thanks Claudette. I may try that next time.

[Guest sodacracker]

Tiffany, I use the whole can of evap. milk which is 12 oz. The can of pumpkin I have use is 15 oz.

 

btw, a dietician I work with told me to save $$ by making evap. milk with skim milk powder. Mix 2/3 cup powder with 1 cup water. She said evap milk is just double strength milk. In her home they only use fluid milk for drinking. For all other baking and cooking, that calls for milk, she just measures out the water as needed and adds the milk powder.

[tiffany76115 0]

Thanks Soda for the info. I'll have to buy some powdered milk to make my own evap. mailk. Thanks for the tip.

[salmam1 0]

To The Top! This is awesome! I use SF Gingerbread Davinci syrup! Yum!

 

 

xoxoxoxox

Sal:bcbsalute

[gettingthinner 0]

For those of us on FLEX, how many points?

Jane

[WhereForArt 0]

Bumpin' this up so I can find it again. I just switched back to Core!

[WWCarol 0]

I love this stuff! I'm growing my own Butternut squash right now. They're still growing...Imagine how good they'd taste as this "pie"! :bcbsalute

[WhereForArt 0]

Carol, that's a great idea - I'm so excited because now that I'm done graduated, I will have time for a veggie garden. And squash will be top on my list - YUM!

[healthybody 10]

Bumping this up for tonight. Getting a head start on Thanksgiving this year!

[Guest Losingitin06]

pumpkin pie is my FAVORITE.. i literally would eat a whole pie to myself when i was pregnant LOL

[achanson 10]

Not more pumpkin!!!!!!!! Ahhh!!!!

 

 

I guess I will just have to go ahead and make this, too. Geez.

[Niadance 10]

This sounds great. THanks. Will try this week-end!