Sweet lazy pumpkin pie. No crust, but a lovely sweetened sour cream finish. I do not par-bake pumpkin pie crusts, but I'm pretty lazy. Makes for a much less-sweet seeming pie with all the extra nuts, and we can pretend it's heart-healthy too!
Add all the remaining filling ingredients and mix everything until combined.
The filling is quick and easy to make, and all you need to do is mix all the ingredients together.
Make sure to add the filling to the crust while it's still warm.
You can have Sweet lazy pumpkin pie using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Sweet lazy pumpkin pie
- You need 800 g of grated pumpkin.
- Prepare 300 g of flour (self-rising).
- You need 200 g of icing sugar.
- You need 200 g of walnuts.
- You need 200 ml of milk.
- Prepare 100 ml of olive oil.
- You need 100 ml of brandy.
- It's 4 of eggs.
- You need 1 tsp of cinnamon powder.
- You need 1/2 tsp of cloves powder.
- Prepare 1 tbsp of honey.
- You need 2 tbsp of tepid water.
I do more sweet potato pies than pumpkin and I don't want to have to buy one heavy cream for one singular pie. For those of us who want the taste of pumpkin pie without much time in the kitchen, there's this no-bake recipe from How Sweet Eats. Sweet and spicy pumpkin pie with no crust saves both preparation time and calories. Pumpkin pie spice is so expensive -- make your own with my Sweet and Spicy Sets This Pumpkin Pie Apart.
Sweet lazy pumpkin pie instructions
- Beat the eggs with the oil, the brandy and the milk..
- Add the grated pumpkin, the spices, the walnuts, the sugar and the flour and mix well..
- Empty the mixture in a 30 cm baking tray lined with oil..
- Bake in a preheated oven at 180°C for 60 minutes..
- When you remove it from the oven, dissolve the honey in a cup with tepid water and brush the top of the pie..
This pumpkin pie recipe has been a hit from the first time I made it many years ago. It is not just a great. Pumpkin pie is ready when it's still slightly jiggly in the center—just like cheesecake. You should cool it the same way you would a classic cheesecake, in a turned off oven with the door propped open for an hour. This helps prevent the pie from cracking.
