The Pumpkin Season has finally begun and the house smells like fall. I have more pumpkin than I need and I can't wait to realize new pumpkin recipe ideas. The first one I would like to share with you is the crustless pumpkin pie. This is a classic pumpkin pie made with sour cream and a small amount of flour to help it hold its shape. This pie is much lighter than the traditional pie so you can actually eat more of it. And, what is more, this is kind of a magic pie. During the baking, the top becomes slightly caramelized which was my favourite part of it.
P.S. Last week I made a round up of my summer recipes and picked out the best ones. If you haven't seen it yet, please check it out here!
Crustless Pumpkin Pie
2 cups pumpkin puree
150g light brown sugar
3 large eggs
100g sour cream
1/2 tsp salt
1/2 tsp pumpkin pie spice
2 tsp cinnamon
1) Preheat oven to 180 deg C. Lightly grease a 18cm baking pan.
2) In a large bowl, lightly beat the eggs. Add sugar, sour cream and pumpkin. Whisk until incorporated. Add salt, pumpkin pie spice, cinnamon and flour. Mix to combine.
3) Bake for 25-30 minutes or until set in the middle. Let cool completely and transfer to refrigerator. Let sit for at least 4 hours or overnight before serving.
Recipe by collecting memories