Predict my disaster

[Auspicious]

So, what do you think will happen if I try to make a pumpkin pie without the crust? I don't really do enough baking to be able to predict how these materials will behave under these conditions.

I suspect this experiement would best be carried out with a set of ramekins and baked in a water bath, but I don't own any ramekins. I want to just pour the pumpking pie filling right in the 9" (Pyrex) pie pan and bake 'er up. I'm picturing it scooped out with a spoon into a desert bowl with a dab of whipped cream on top.

I could just suck it up and do a crust, but now that I've been thinking about this, I'm growing curious about what will happen.

Think I need to grease the pan? Think I need to figure out a way to put the 9" pan in a water bath? Think it will light on fire?

[Vanquisher]

I would do the water bath, and you can definitely do a 9" pan in one, I do it all the time when I make bread pudding. Do it for a longer time at a lower temperature. I would say 300-325? Put a damp towel in the bottom of a roasting pan and put the pumpkin mixture on top. Then pour boiling water half way up the sides. I think I would probably grease the pan. You can always try it! I don't know how long pumpkin pie normally takes to cook. No one in this house particularly likes pumpkin, so I have never made it. Bread pudding and creme brulee both take around an hour in a water bath.

If you dont have a roasting pan, you can try to put it in any bigger pan, maybe even a 9 x 13 cake pan if it will fit.

HTH

[mommax3]

That sounds like a great idea! I googled "crustless pumpkin pie" and came up with tons of results, but this http://www.ochef.com/521.htm addresses your questions in sort of a general way.

Some of the recipes were of the "lite" variety, and I don't know if that is what you are going for, or if you just don't want to mess with the crust....there were plenty of fattening crustless recipes, too! Don't forget the Cool Whip, whatever you do!

Let us know how it turns out.

Sally

1 15 oz can pure pumpkin
1/2 cup egg beaters
1/4 cup skim milk
20 packets splenda (equals 1/4 cup minus 2 tsp, so I just call it a scant 1/4 cup)
2 Tbsp brown sugar
1 tsp. vanilla
1 tsp pumpkin pie spice

Mix all ingredients until well blended. Spray a 7x5x1.5 glass pan (pyrex) with Pam. Pour into pan. Microwave for 15 minutes. Serve warm or chilled (it's very hot just out of the microwave, let it sit for awhile). I cut into 4 pieces and it's 1.7 points. I add 2 servings of lite cool whip (1/4 cup) and that's another point.

Thats Weight Watchers points :yum:

[Rapunzel]

I think it sounds like a great idea! Tell us how it turns out (and, if it turns out well, please share the recipe you used)!

It should turn out just fine, Julie. Either in ramekins or in the 9" pie plate. I usually have leftover pie filling and put it in a ramekin and cook with the pie -- no water bath. It makes a nice little pumpkin custard.
Definitely grease the pan you use and a water bath if you want.

[Auspicious]

Yup, this worked out exactly as I hoped, with no disaster at all. I buttered the pie pan and did the water bath and it came out kind of like a custard. I may never go back to the traditional way. Thanks for all the advice.

Water bath:
http://im1.shutterfly.com/procserv/4...108AYt2TZi3ctU

Finished product:
http://im1.shutterfly.com/procserv/4...108AYt2TZi3ctU

Dessert is served:
http://im1.shutterfly.com/procserv/4...108AYt2TZi3ctU

[Vanquisher]

I'm glad it turned out for you! Thanks for sharing!

Pretty! I love a nice presentation.

Yum. Given the choice between crust and whipped cream, most days I would rather have the whipped cream. Yum.

[migirl]

Looks great, love the presentation!!