That pumpkin experiment has yet to be tasted. Actually, both the pie and the experiment are experiments.
I used fresh pumpkin. Baked it, mashed it, added brown sugar, cinnamon, and allspice. It looked stringy, so I put it in the mixer to be whipped, and went to make a crumb crust out of crushed gingersnaps and melted butter. I did a lot of sampling during that process. :)
Then I melted half a pack of cream cheese and added it to the pumpkin.
Then I started wondering if using a whole pumpkin was a little much for one pie. Oh well; too late to worry about that now!
Then I added two eggs, and a little more sugar...taste-testing the whole time.
Then I filled the crust with the pumpkin mixture, and put it in the oven. Not wanting to spoil the adventure of all this haphazard (ahem, I mean adventurous) baking, I didn't even set the oven timer.
I still had about 1/3 of the pumpkin mix left. I added 1/2 cup milk, ground flax seed, and lemon juice, and added it to 1 and a half cups of flour, plus 2 tsp. of baking powder. I should have stuck with just 1 cup of flour; I had to add more milk to make a nice batter.
As I stirred everything together, I felt very adventuresome and confident. Who knew what the results of this combo would be? I poured it all in a greased cake pan, let it set for four minutes, and popped it into a 350-degree oven until..it looked done. 20 minutes, I think.
Both dishes are now sitting on the counter cooling, waiting to be sampled some time tomorrow. I have no idea what they'll taste like, but I sure am thankful for a mother who will let me go crazy in her kitchen!
The pioneer spirit of adventure hangs heavily over me tonight. Look out, world!