Pumpkin desserts?!? Why not pumpkin pie? If that’s what you’re wondering when looking at the title, don’t worry: there will be pie! But also, something else. Anyway, here are my recipes!
The story behind the pie and the.. something else was: I made pumpkin pie with an alternative crust, and then I panicked and tried to make another something in case it would burn. So, there.
First up: my pie.
This one freaked me out because I had tried a different crust, one that I use for one of my new recipes (will add soon!). The crust was made of a can of sweetened condensed milk and 150 grams of butter cookies (I used Schar Butterkeks). Smash the cookies (yes smash!) until granulated (think small) and add the sweetened condensed milk to the cookies. This is your crust! Put it into the oven at 150°C for about 15 minutes. In the meantime, make your pumpkin mixture! I used Libby’s Pumpkin Puree and followed the ingredients for this, namely:
1 can pumpkin puree
2 large eggs
1 can evaporated milk
3/4 cups sugar
whipped cream (not for in the mix!)
Mix all of the ingredients!
Now wait till the timer goes off for the crust and take it out.
Let it cool for about 5 minutes and pour on the pumpkin mixture. I didn’t use it all, and I was able to use about 1/3 of the pie mixture for cake two.
Now bake the pie for about 40-50 minutes (or until the pie mixture doesn’t jiggle anymore)
Now for the next dessert: don’t panic like I did. The first pie will work out! This is just for fun!
What you need for this crust is the same type of butter cookies (I used about 100 grams for this) and about a cup of butter.
Again, smash the cookies, but not as small as last time, think of small crumbs.
Melt the butter and add to the crumbs.
Mix the crumbs and butter and spread over the bottom of a small baking dish. Put this into the oven for about 10 minutes.
After this add the pumpkin mixture left over from the pie and keep in the oven for about 20 minutes. This is the pumpkin crumble 🙂
Don’t forget to drown your dessert in whipped cream! 😀
I hope these may be interesting new crusts to try out. You can use different types of gluten free cookies to create different variations and try different pie toppings as well!