Gluten-free for those who can’t have traditional crust and don’t want to bother with alternatives, for those who just don’t like crust and for those whose crusts just won’t work out, (see my previous post of easy crusts!), I offer this alternative: Pumpkin Pie Pudding
I was just plain tired of working on fancy crusts to have the grandkids eat around it, so here we have :Pumpkin Pie Pudding: Same double batch of filling in both the pie and the pudding. (If the color seems a bit dark, it is because I made the pumpkin from scratch, in a slow-cooker. I don’t recommend it if you are pressed for time! It also uses a lot of energy to make. It is not cost-efficient.)
Just take pumpkin pie filling and place it in a deep baking dish , then, (very importantly), place the filled dish into a larger, deep baking vessel filled 2/4 to the top of your pudding with water ; I used a roasting pan. Bake @ 375F for about 40 minutes or until a knife inserted in the middle comes out clean.
Pumpkin Pie Filling/Pudding
1 large can of plain , cooked pumpkin
2 eggs 1 cup of sugar 11/2 cup of heavy or whipping cream or canned milk,(evaporated, or for those lactose intolerant, unsweetened coconut, almond or rice cream)
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
* If you do not have all of the above, make up the difference with allspice OR use 1 Tbsp. pumpkin pie spice
1 teaspoon vanilla extract
Bake as above
I think you will be pleasantly surprised. Happy Thanksgiving to my US f Friends and a Happy Day to All!