Microwave No-crust Pumpkin Pie is a modern American recipe for a classic crustless pumpkin pie made from a blend of pumpkin puree, milk, sugar, egg whites and flour that's cooked in the microwave and makes a quick dish for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Microwave No-crust Pumpkin Pie.
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Ingredients:
500g tinned pumpkin (or thick pumpkin purée)
120ml evaporated milk
100g sugar
3 large egg whites, beaten until foamy
2 tsp pumpkin pie spice
1 tbsp plain flour
Method:
Beat together the pumpkin, evaporated milk and sugar in a bowl until the sugar dissolves. Work in the eggs then stir in the spices and plain flour. Turn the batter into a microwave-safe dish (a silicone cake mould is good) then place in your microwave (1200W) and cook on high power for 4 minutes.
Reduce the power to 50% (Medium) and cook for a further 10 to 15 minutes, or until the centre of the cake mix is almost set. Remove from the microwave and allow to cool for 10 minutes so that it sets completely.
Carefully turn out onto a serving dish, garnish with whipped cream and serve.
