crustless pumpkin pie

Ken · 11-06-2008, 06:08 AM

Quote:

Originally Posted by vstrommark

but, I'd like to do a crustless pumpkin pie.

Sometimes the crust just gets in the way.

Quote:

3/4 cup egg substitute (or 3 egg whites)

Do you know if it works fine with the yolks add?

Mark C · 11-06-2008, 10:13 AM

Did anybody else read the title too quickly and think it said 'crotchless' pumpkin pie? Just another sign I should probably take the rest of the day off.

I never thought of making a pie without crust. My wife usually leaves the crust behind anyway, this is something to consider. Just don't forget the whipped cream!

GKitty · 11-06-2008, 03:42 PM

Quote:

Originally Posted by Ken

Do you know if it works fine with the yolks add?

Most recipes that call specifically for whites do so because of the chemical makeup of the whites. Without the heavy stuff in the yolk, the whites can give rise to foods. It's why they're used in chiffon cakes and souffles.

So I would think no, but one of my favorite things about cooking is experimentation.

11-06-2008, 10:13 AM	#2
Mark C Feeling at Home Join Date: Oct 2008 Location: SE PA Posts: 674 Trading: (4)	Re: crustless pumpkin pie Did anybody else read the title too quickly and think it said 'crotchless' pumpkin pie? Just another sign I should probably take the rest of the day off. I never thought of making a pie without crust. My wife usually leaves the crust behind anyway, this is something to consider. Just don't forget the whipped cream!