This is a rather unusual pumpkin pie, set with gelatine and which is not cooked on a pie crust. Though this is a sweet dish meant to be served as a cake or a dessert, it actually hearkens back to the very first pumpkin pie recipe from the Ancient Roman cookbook of Apicius: Patina de Cucurbitis (Pumpkin Pie).
Crustless Pumpkin Pie Recipe
60ml (1/4 cup) water
2 x 7g (1/4 oz) envelopes of unflavoured gelatine
480ml (2 cups) evaporated milk, divided
150g (1/3 lb) brown sugar
450g (1 lb) cooked pumpkin, drained and puréed
2 tsp pumpkin pie spice mix
1 tsp vanilla extract
Pour the water into a bowl, add the gelatine and set aside to soak for five minutes.
In the meantime, add half the evaporated milk to a pan, place on the hob and heat until almost boiling. Take the pan off the heat then add the soaked gelatine and water. Whisk to combine and continue whisking until the gelatine has dissolved.
Now work in the remaining evaporated milk along with the sugar, pumpkin purée, spices and vanilla extract.
Stir the mixture until well blended then pour the resultant mix into a lightly-greased deep 22cm (9 in) pie dish.
Carefully transfer to the refrigerator and set aside to chill for at least 2 hours, or until completely set.
Remove from the refrigerator 10 minutes before serving. Slice into wedges, and serve.