What do you do when you want pumpkin pie, but are trying to limit carbs? Make the pudding part this way.
Since I spent Thanksgiving at home, by myself (it was okay, don’t worry), I still wanted to have a traditional kind of meal. So I planned out a menu that would satisfy my desire for the full dinner.
I roasted a whole chicken, with a recipe I’ve posted here before, and by far it’s still the BEST roasted chicken I’ve ever made. I’ve probably made it four times this year. I try not to eat chicken skin, but oh, this one, well, I had to have a bite (actually two). It makes a gorgeous golden bird, done in an iron skillet, partly at 450°F and then with the oven turned off. I prepared an old favorite, Broccoli Casserole. I’ll bet I haven’t made that in 10 years. It’s cooked broccoli with a kind of cream sauce, with mayo in it, and eggs to gel it. As I write this, I’ve had that for my dinner the last 2 nights. Now it’s all gone, as I made a smaller sized casserole of it this time. I baked a sweet potato and had it with butter on it. I also made two cranberry sides. My old favorite, Cranberry Relish. It originated with my mother’s recipe, but I’ve embellished it a little, by adding apple and the ginger. It’s a raw relish with apples and oranges in it, plus a little bit of ground ginger for zing. And I’ll post next a different cranberry side I made that’s more a savory one, called Cranberry Caponata. It’s an interesting story how I came upon this recipe. More on that in my next post.
So, back to this pumpkin dessert. Obviously – if you’ve followed this blog long enough – you know that pumpkin pie is one of my favorite desserts. Years ago I used to make a layered ice cream and pumpkin pie (that was served frozen, obviously) in a pie crust. Haven’t made that in years. I think my family (once I married Dave in 1983) didn’t much love that pie so I began baking my own very traditional ones, using the Libby label recipe. Of all the pumpkin pie recipes I’ve ever made, that one is still my favorite. Then I discovered Costco’s pumpkin pie and game over. I bought that for years. But I didn’t want to visit Costco this year (I’m being really careful about Covid exposure). I suppose I could have made the same Libby’s filling recipe for this. I may try that next time. But this one was really good, and very easy.
Recently I bought a flat (12) of those cute little Ball 4-Ounce Quilted Jars. They’re small but really perfect for a small dessert, and so cute to serve. And I’ve discovered plastic lids (made by Ball) that work so much better than the metal rings and inserts that seem to rust after you’ve used them 3-4 times. For canning you do want to use the metal rings and inserts, but for ordinary food storage and making a dessert for refrigerating, the plastic lids are a dream. The jars and gray plastic lids are on amazon, if you’re interested (click on the links I’ve provided). Just make sure you buy the right size lid – they make them for the Ball Mason Jar Lids – Regular Mouth (Mason Jar Caps) – Leak Proof (Standard)
, and for Ball Mason Jar Lids Caps) – Leak Proof (Wide)
. These little jars use the regular size lids.
So, I prepared the filling/pudding and poured it into the little Ball jars, placed them in a baking pan and baked them (without a water bath) for about 25 minutes. Once cooled, those little babies went into the refrigerator until ready to serve. Whip up some heavy cream with a little sugar and vanilla, or be lazy and use the canned, which is what I did this time.
What’s GOOD: that I could enjoy pumpkin “pie” without making a crust. Since I was having lots of calories for this Thanksgiving dinner, it was good to limit something! Easy recipe to make. Easy to store in those cute little Ball jars, and easy to serve.
What’s NOT: nothing that I can think of.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Pumpkin Pudding – pie with no crust
Recipe By: probably online recipe somewhere!
Serving Size: 8
3/4 cup granulated sugar — or sugar substitute
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves — scant
2 large eggs
15 ounces pumpkin purée — Libby brand, preferably
12 ounces evaporated milk Whipped cream for serving (optional)
1. Preheat oven to 350° F.
2. Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
3. Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so you just have to watch and check.
4. Bake until knife inserted near the center comes out clean. Cool on wire rack, then refrigerate overnight, until ready to serve. Serve with sweetened whipped cream.
NOTE: Can make in individual ramekins, bake about 25 minutes or more.
Per Serving: 167 Calories; 5g Fat (23.8% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 211mg Sodium; 25g Total Sugars; 1mcg Vitamin D; 136mg Calcium; 1mg Iron; 260mg Potassium; 130mg Phosphorus.

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