MINIATURE ALMOST LIBBY'S FAMOUS PUMPKIN PIE ALMOST GUILT FREE

Pumpkin pie is a must for my family at Thanksgiving although my daughter doesn't like it. Pumpkin is a nutrient rich food filled with vitamins, minerals and dietary fiber. More and more we are hearing about value of the chemicals in spices being good for our bodies. Eggs go in and out of nutritional goodness, but I always think they are good for us. Milk, especially skimmed, is a great calcium source. Basically pumpkin filling is a win/win dish except for the sugar. With all the good nutrition in a pumpkin pie, it should not be used just for the holidays.

Individual pie "pie" dressed up with whipped cream and a drizzle of caramel sauce.  Enjoy!!

These two recipes are my versions, only slightly changed, of a classic back of the box/can recipe. I call it almost guilt-free as I use evaporated skimmed milk and no pie crust to reduce the fat in my little “pies”. There is still “guilt” because in my second recipe I have reduced the amount of sugar but I have not eliminated it and replaced it with a sugar substitute. If you use sugar substitute, you can make the “pies” guilt free. Making the “pies” in custard cups or oven-proof ramekins gives the traditional pie a new look. My little "pies" are a baked pumpkin custard. If you have a kitchen blow torch, I don't--at least not yet, you can make a Pumpkin Crème Brulee.

When making pumpkin pie, pecan pie, chess pies, flans, or baked custard, do not use an electric mixer to combine the ingredients. Only use a fork so you don't incorporate too much air into the mixture. Pumpkin pie needs the salt to enhance the sweetness. Without salt it is almost impossible to get the right level of sweet to spice.

A water bath or Bain Marie is important when baking custards to make sure they cook evenly and don't over-cook on the edges.  The water allows the custards to cook gently without direct heat.  It supplies a constant steady heat.  Without a water bath, custards become rubbery.  To make a water bath, put custard cups or bowl of custard into a large baking pan.  Put the pan with custard into preheat oven.  From a tea kettle or large measuring cup, fill the baking pan with water half-way up the sides of the custard dishes.  Be careful not to get the water into the custard.  Water evaporates as custard bakes but you must be very careful when removing the pan from the oven.  

 

Water bath or Bran Marie.

MICHIGAN COTTAGE COOK’S ALMOST LIBBY’S FAMOUS PUMPKIN PIE
Use this same recipe for a pie.  Just pour pumpkin mixture into unbaked pie crust put into a pie pan.  The crust acts so a water bath so it is not necessary.  Bake as directed.




2 eggs, slightly beaten
2 c canned pumpkin
3/4 to 1 c sugar (I use half white and half light brown sugar)
1 t cinnamon
1/2 t ginger
1/4 t cloves
1/4 t nutmeg
1/2 t salt
1 (12oz) can undiluted evaporated skimmed milk
Pumpkin Pie Spice, optional

Ingredients:  Pumpkin, white sugar, brown sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger, cloves, salt, and pumpkin pie spice if desired.

Serve "pies" with whipped cream and a drizzle of caramel sauce if desired.

In a mixing bowl, combine eggs, pumpkin, sugar and spices by beating with a fork, gradually add evaporated milk. Mix well. Pour into oven-proof custard cups or ramekins. Sprinkle with Pumpkin Pie Spice, if desired. Put cups or ramekins in a baking pan. Put the pan in preheated oven and fill pan with hot water up to the half-way mark of cups/ramekins. Bake at 425 for 15 minutes; reduce temperature to 350 and continue baking for 40 to 45 minutes or until a knife inserted near center of pie comes out clean.


MICHIGAN COTTAGE COOK PUMPKIN PIE RECIPE #2
My pumpkin custard is not real sweet; however, I always want whipped cream on my pumpkin pie. The sweetness of whipped cream or topping allows you to use less sugar in the pumpkin and beautifully compliments the pie. When using the light whipped aerosol can of cream there are few calories.


I added four eggs for extra nutrition as Tom battles his disease.  You can use just two eggs with no problem.


3 c pumpkin, I use frozen and thawed pumpkin that I had cooked
1 T flour, I only use when using frozen thawed pumpkin
4 eggs
1/3 c white sugar
1/3 c brown sugar
1 t cinnamon
1/2 t ginger
1/4 t cloves
1/4 t nutmeg
1/2 t salt
1 (12oz) can evaporated skimmed milk
Pumpkin Pie Spice for sprinkling on top, optional


In a mixing bowl, combine eggs, pumpkin, sugar and spices by beating with a fork, gradually add evaporated milk. Mix well. Pour into oven-proof custard cups or ramekins. Sprinkle with Pumpkin Pie Spice, if desired. Put cups or ramekins in a baking pan. Put the pan in preheated oven and fill pan with hot water up to the half-way mark of cups/ramekins. Bake at 425 for 15 minutes; reduce temperature to 350 and continue baking for 40 to 45 minutes or until a knife inserted near center of pie comes out clean.  Note: If using frozen pumpkin, add the flour with the sugar.

Beat eggs with a fork.

Add pumpkin and beat with a fork to blend.

Add sugars and spices.

Beat with fork to blend.

Add evaporated milk.  Blend with fork.

Pumpkin mixture ready to pour into pie crust or custard cups.

Put baking cups into a large pan.

Pour custard into cups.  Put into the oven and add water to the baking pan half-way up the sides of the custard cups.  Bake according to directions. 

To tell if the custards are baked, put a clean knife into the custard to the side of the center. 

When custard is baked, knife will come out clean like this.

Delicious pumpkin custard.  Enjoy!

Pumpkin custard garnished with whipped cream and caramel sauce.