We love pumpkin pie, but it doesn't always love us.
Actually, it isn't the the pumpkin filling that is the problem, it is the crust.
For years I used one that contained shortening as an ingredient.
Well, those hydrogenated fats just weren't agreeing with us.
So, I went to a butter recipe that was oh so delicious.
Once again, the fat was not agreeing with my system.
My husband was never too crazy about pie crust to begin with, so I thought about trying something different for the pumpkin.
I mixed the filling per my recipe, but instead of putting it in a pie dish, I filled six custard cups with it.
Putting them in a baking dish filled with water, I baked the cups per my recipe.
Keeping a close eye on them, it took about twenty minutes less than the whole pie takes to cook.
After they cooled, we dug in.
They were so good - cooked perfectly just like in the pie.
We now think of them as a "veggie" serving instead of a dessert.
And they are the perfect size in those cups, with a lot less fat and calories to worry about!