Friday, September 25, 2020

"Pumpkin" Pie Cake

 I have a simple philosophy when it comes to cooking or baking.  Basically, if I can't have fun in the kitchen, I don't want to play.

I do a lot of same old, tried and true, could make it in my sleep cooking.  As do many of us, but sometimes, well, I just gotta play.

 I decided to play pie with one of the butternut squashes I have in my fridge.   

 Years ago I used to make a pie that made its own crust and tried to find the recipe, but it's disappeared somewhere.  Along with the 6 week bran muffin recipe I used to have.  

'Pumpkin' Pie Cake

Maybe they'll show up someday, giggling at all the fun they had.  

I can dream. 

 I googled and googled and found several references to impossible pies, and none of them were quite right.  

And then TA DA!!!! I found it,  or least a reasonable facsimile.    It was hiding in plain sight in one of my cookbooks.
 

Who woulda thunk it?  

Of course, I did take some liberties with the basic recipe.  

The cookbook is one I absolutely love, it's full of amazing recipes.  I picked it up about 20 years ago in a second hand book store in LA.   This book is falling apart, but I've taped it up and treat it with reverence now.  

The cookbook is called Los Angeles Times California Cookbook. The recipe I based this on is found on page 403, if you're lucky enough to own a copy. It was originally published in 1981.  You can of course find formerly loved copies on Ebay.  


And then I made it, and ummm, it wasn't quite how I remembered it and I had to change the title of this post.  

'Pumpkin' Pie Cake

Cause it was more like a cake, than a pie. 

Delicious, I mean totally delicious, but not a pie.  

'Pumpkin' Pie Cake

'Pumpkin' Pie Cake

I ate it anyway for lunch and breakfast... 

And saved some for later in the freezer.  

Then I felt virtuous for eating a vegetable. 

Hey, every little bit counts. 

And, I never know if I should admit to this or not, but honestly, when it comes to Pumpkin Pie, I can take it or leave it, usually.

I had a hard time not eating all of this at once.  It was just plain satisfying.  

'Pumpkin' Pie Cake

Yield: 4 servings
Author: Sid's Sea Palm Cooking -
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This cross between a pie and a cake is a perfect bridge for those who can't commit to pie or cake. And is a sneaky way of using up butternut squash.

Ingredients:

  • 1 1/2 cups cooked butternut squash - or other firm fleshed orange squash
  • 2 eggs
  • 7 oz. Sweetened Condensed Milk
  • 1 tsp. pumpkin pie spice - I make my own
  • 1/3 cup Master Mix or buttermilk biscuit mix.
Pumpkin Pie Spice mixture
  • 4 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves.
  • Mix together. 

Instructions:

For the Pie Cake
  1. Toaster oven at 375 degrees or heat a regular oven to 350 degrees.  Butter or grease either an 8 inch pie pan or two 6 inch pie pans.
  2. Use a food processor or an immersion blender to mix the ingredients together along with one teaspoon of the prepared Pumpkin Pie spice.  Reserve the remainder for later use.
  3. Pour into prepared pan(s) and bake for 45 minutes in the toaster oven or 40-50 minutes in the regular oven or until the pie cake is done all the way. 
  4. Allow to cook and serve with a dollop of whipped cream on top. 
  5. You can also do a little sprinkle of the pumpkin pie spice on top of the whipped cream. 

Note: If you want you can also use Pumpkin or any other firm fleshed squash.  Just don't tell the kids, big and small that it isn't pumpkin.  

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    All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

    Check out my cookbooks on Amazon.  All are available as paperbacks or as a downloadable e-book. 
     Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
     Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
      Hygge - Danish Food and Recipes

    Sidsel Munkholm - Author
    Sidsel Munkholm - Author

    Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

    2 comments:

    1. I enjoyed your cookbook story and your cake looks really interesting. I do remember making a recipe with a biscuit mix years ago that formed it's own crust. Keep having fun!

      ReplyDelete
    2. We sure have enjoyed featuring your awesome post this week on Full Plate Thursday,505. Thanks so much for sharing with us and come back soon!
      Miz Helen

      ReplyDelete

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