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I'm fine with "cooking" it I guess. I really didn't know how to articulate the thread title. I just want something simple that tastes like the "custard?" that is the actual pie filling in pumpkin pie but without all the crust and baking and all that.
Quote:
Originally Posted by Debsi
If you consider simmering 5 minutes to be really cooking...
Regular or Sugar Free Choice:
1 can of pumpkin puree (not pumpkin pie mix)
1 package of regular or sugar free instant cheesecake flavored pudding mix
1/2 teaspoon cinnamon
1/4 cup regular or Swerve (stevia) Brown Sugar
1/8 cup sugar or regular stevia (Truvia)
Stir or whip together. Refrigerate for an hour. Serve with cool whip.
I don’t know why you could not bake the filling in a pie plate like a crustless quiche.
I don’t know how you would get pumpkin pie without baking it though.
Making pumpkin pie filling is dead easy. Unless you spooned the canned pumpkin or pumpkin pie filling directly into your mouth from the can, I think you will have to prepare it in some manner.
I imagine if they sell a no-bake pudding mix, there just might be one in a pumpkin pie flavor.
Check the grocery shelves where those pudding mix boxes are sold.
I imagine if they sell a no-bake pudding mix, there just might be one in a pumpkin pie flavor.
Check the grocery shelves where those pudding mix boxes are sold.
Jello makes instant pudding mixes that set very quickly after the powder is mixed with cold milk. Maybe add pumpkin and spices to, say, vanilla or custard pudding mix.
2 C of canned pumpkin
1/4 C brown sugar (more if you like sweeter)
1/2 t cinnamon
1/4 t ginger
1/4 t nutmeg
8 oz low fat room temp cream cheese
Beat all of above ingredients until well blended.
Fold in about 2 C low fat plain Greek yogurt.
only did 4 oz cream cheese since I didn't have low-fat, and since I didn't have yogurt I added a cup of soybean milk to the above ingredients and blended and it came out alright. Close to what I'm looking for.
I don’t know why you could not bake the filling in a pie plate like a crustless quiche.
I don’t know how you would get pumpkin pie without baking it though.
Making pumpkin pie filling is dead easy. Unless you spooned the canned pumpkin or pumpkin pie filling directly into your mouth from the can, I think you will have to prepare it in some manner.
I always pour extra pumpkin pie filling into individual custard cups...which I had put a Ritz cracker in the bottom of first, then bake on baking sheet along with the pie until they set.
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