RECIPE: REC: Pumpkin Clafouti. Quick,easy and tasty! Quick if your pumpkin is already drained...

RECIPE:
B

barbara-in-va

Well-known member
I defrosted a 2C container of pumpkin the other night to make bread for DHs breakfasts this week. What to do with the 1C left? I came across this clafouti which was perfect to use up that pumpkin and it is really good too! I read the Epi reviews but made it as written because I have her book and have really liked everything I have tried. I will add some spices next time and maybe cut the sugar back to 1/2C as some of the reviewers suggested. I had to bake mine a bit longer than suggested but I had JUMBO HUGH eggs that I bought at the farm (their layers are very happy!) and probably should have used 4 instead of 5 but it turned out just fine! It is sorta like a custard pie without the crust. I look forward to leftovers tonight......http://www.epicurious.com/recipes/food/views/Pumpkin-Clafouti-105883

 
thanks barbara. printed and hope to make it Saturday. will make some changes for more diabetic

friendly and I think this recipe will adapt well. will have to add some pie spice too.

 
I made this on Saturday. quite good. very much like those "impossible" pies from bisquik

but with a much lighter "crust". I used 1/4 cup brown sugar and a heaping 1/4 cup Splenda. subbed evaporated skim milk for the milk/cream, so it wasn't as rich as it should have been, but we enjoyed it and felt is was a good choice dessert with good protein. I added 1/2 tsp pumpkin pie spice and a dash of cinnamon. I can't imagine making it without some spice. I didn't have hazelnuts so used some roasted almonds. I really liked the crunch they gave.

 
You must log in or register to reply here.
Back
Top