Our family group is pretty small. Years ago, when the next generation was young and not contributing dishes, I would bring two pumpkin pies and a container of whipped topping. That would be the only dessert, but everyone liked it and it was enough. Eventually there were more cooks involved, and more desserts would show up. Some years one of my pies would go home untouched. I thought about cutting back to just one, but since my recipe made two deep dish pies I couldn't figure out a way to make it work.
This year I had a revelation. What if I made one pie in the conventional manner, but baked the other one without a crust? The crust is the most caloric part, so eating a slice of the custard would actually be healthier for the people who are counting calories.
That's exactly what I did.
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| Crust, and no crust |
WOW ... that cranberry jello has lasted a long time since the early 1980s!!!
ReplyDeleteHappy Thanksgiving to you and yours.
God bless.
Yes, the jello is truly magical. It's managed to last on my hips every time I eat it!
DeleteWe reverted (devolved?) to no crust punkin pie several years ago. We only ate the custard filling and sent the crust to the compost. In 75 years I have met few good pie crusts, and I recall them from bakeries of renown, not from ordinary kitchens. So, punkin custard it is. Except, you have to bill it as no crust pie. The word custard gags most men.
ReplyDeleteInteresting observations.
DeleteWhat a coincidence! I just made a no-bake, crustless pumpkin cheesecake. I love graham cracker crust; I just couldn't be bothered to make it. So I'm gonna call it "Cheesecake Mousse" and see how it goes over!
ReplyDeleteSue, great minds think alike! Your 'mousse' sounds wonderful.
DeleteLet us know how it goes!
ReplyDelete