GATHERINGS
This crustless pumpkin pie recipe, adapted from “Milk Street: The New Home Cooking,” also forgoes any spices to allow the pure pumpkin flavor to shine through.
Crustless Bourbon Pumpkin Pie
Makes 8 servings 1 can (15 ounces) pumpkin puree
3⁄4 cup packed dark brown sugar
1⁄4 cup bourbon
1⁄2 cup plain whole-milk yogurt
1⁄2 cup sour cream
3 eggs
1⁄4 teaspoon salt
1 cup heavy whipping cream
1 tablespoon maple syrup
Prep time: 15 minutes. Cook time: 35 minutes. time: 50 minutes.
Preheat oven to 325 degrees. Lightly grease a 9 1⁄2-inch pie dish.
In a 12-inch nonstick skillet set over medium-high heat, combine pumpkin and brown sugar. Cook, stirring frequently, until pumpkin is thickened and a darker brown-orange, about 10 minutes. Add the bourbon and stir, scraping up any browned pumpkin stuck to the pan. In a food processor or using an immersion blender in a medium bowl, combine pumpkin mixture, yogurt and sour cream. Scrape down side of bowl and add eggs and salt, then process or blend until smooth, about 1 minute. Pour filling into prepared pie dish, smoothing the top. Bake on middle rack of preheated oven until edges start to brown and center is set, 35 to 40 minutes. Cool at least 30 minutes.
While pie cools, place glass or metal bowl in freezer for at least 20 minutes to chill. Pour heavy whipping cream and maple syrup into chilled bowl and beat or whisk on high speed until medium to stiff peaks form, about 1 minute. Do not overbeat.
Serve pie warm or at room temperature with freshly whipped cream.
Per serving (1 slice): 212 calories, 37g carbohydrate, 4g protein, 5.5g fat (3g saturated), 126mg sodium, 2g fiber.