[Qiviut]

I made the French Corn Pumpkin “Pie” recipe this morning - you posted it on last week’s thread. It is very ‘dense’ not quite cake, but not as ‘soft’ as pie filling, either. Mom & I just had a piece & it is very good. I served it with whipped cream & mom liked the extra sweetness since the ‘pie’ itself is not that sweet.

I made 2 minor changes to the recipe:

#1 - Used Swerve instead of sugar to knock out some carbs.

#2 - I mixed the dry & wet ingredients separately, then combined.

This may be something I take to our Thanksgiving feast this year - need to get a handle on what desserts others are bringing before I decide. It’s easy to make, so that is helpful.

Thanks for the recipe! 😋

[Pete from Shawnee Mission]

See original post: (https://freerepublic.com/focus/f-chat/4192874/posts?q=1&;page=51)

Qiviut; Thank you, I appreciate the feedback! (I wonder if 2 of the egg whites beaten to stiff peaks and folded in to the wet ingredients would result in a lighter result??)

Click the photo to link to the website "Pardon your French" source for the recipe:

Ingredients:

1 2/3 cup (375g) Pumpkin puree
1 cup (150g) cornmeal
1 tbsp (12.5g) cornstarch
A pinch of salt
½ cup (100g) sugar
1tsp vanilla extract
4 large eggs
1/3 cup (75g) unsalted butter, melted
1 1/3 cup (330ml) milk
1 tbsp (14ml) rum

Instructions

Pre-heat oven to 350F(180C), with a rack in the middle.

"Combine the pumpkin puree with the corn meal, corn starch, salt, sugar, vanilla extract and eggs. Mix until just incorporated. In a separate bowl, whisk together the milk, melted butter and rum. Slowly pour into the pumpkin mixture, and mix until fully incorporated.

Pour the batter into a prepared 9-inch circle springform pan (buttered and with a circle of parchment paper at the bottom).

Cook for 45-55 minutes (until the edges are golden, the center will still look slightly under-baked). Let cool for at least one hour before serving (the center needs time to firm up).

For serving, enjoy on its own (the French way) or with whipped cream (the American way). Me, I enjoy it topped with Greek-yogurt."

[Diana in Wisconsin]

Thanks for being the Taste Tester! I want to make that at Christmas.