This time of year is easily consumed with the smells of Autumn: apples, pumpkins, cinnamon, nutmeg, pine cones and wood fires. Even if the cool temperatures have yet to show themselves in Southern California, fall is here. Changing leaves, crisp fall air, migrating honking geese, and jumping into piles of freshly raked leaves may seem foreign to many Angelinos, but pumpkins are here to remind us it is indeed Fall.
I love this recipe because it is fast to put together (basically put it all in a blender) and the resulting custard pie has a delightfully mellow taste, unlike the countless slices of sweet pumpkin pies we are all likely to eat closer to Thanksgiving. The texture is softer than a traditional pumpkin pie AND you can skip the crust and save yourself a few calories.
This post was updated to yield a thicker and softer pie that you can still slice it and it will hold its shape. Oh, and it is also gluten-free. As with any pumpkin pie, you can serve it with whipped cream, vanilla ice cream, or you can impress your friends by making a batch of pepita brittle to sprinkle on top, and serve along side.
- 1 cup whole milk
- 1 tablespoon apple cider vinegar
- 1 can pumpkin puree (15 oz can)
- 1/2 cup heavy whipping cream
- 4 large eggs
- 1/2 cup packed dark brown sugar
- 1/4 cup sugar
- 2 tablespoons maple syrup
- 1 tsp pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350ºF. Lightly grease cast iron skillet (8-10 inch).
- In your blender, add milk and vinegar. Stir to combine and let sit for 10 minutes.
- Add the remaining ingredients and blend until all the ingredients are fully combined, about 45-60 seconds.
- Carefully pour the mixture into the greased skillet. Bake 60 minutes. Turn up temperature to 400ºF and bake until a toothpick inserted in the middle of the pie comes out clean, about 10-20 minutes. Let cool before serving.
Serve with whipped cream, vanilla ice cream or try our recipe for pepita brittle.