This recipe came about because I can't have traditional pastry and I was running short on time, but desperately wanted pumpkin pie for desert; so I made the pie pudding mix and poured it straight into a buttered pie dish. It was a hit! We served it warm with whipped vanilla cream.
1 very full cup roasted pumpkin of choice, skin removed (Butternut is good, but so is Jap or Queensland Blue)
1 cup pouring cream
1/2 cup sugar or sweetener of choice
1 teaspoon vanilla (or 1 tablespoon or so brandy)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon mace or allspice (pimento)
small pinch of cloves
1/2 teaspoon salt
Preheat oven to 210C/425F. Butter a glass or ceramic pie dish.
Place all ingredients in your food processor and blend well; or mix very well in a bowl. Pour into the prepared dish.
Cook for 10 minutes, then turn heat down to 150C/300F and continue to bake for an additional 45 minutes or until the batter is set in the middle.
Remove from heat and allow to cool for a while before scooping the pudding into serving bowls and topping with whipped cream. Some chopped walnut or pecans would be nice sprinkled on top, too.
Of course, you can use traditional pastry at the bottom of the pie or use a grain-free, nut-based pastry....if you have time.