Patty's Pumpkin Pudding Pie

They say that the smell of pumpkin pie baking in the oven is an aphrodisiac. They also say that it's good to bake one while you're having having an open-house to sell your home - chances of scoring are higher. I bake them often in the fall and winter, as they're the perfect seasonal dish (winter squash is one of the few vegetables that will keep for months), and they're supremely delicious.

Most days, I prefer making variations of this pumpkin pudding to a traditional pumpkin pie. Why? Because it's healthier (no refined ingredients or empty calories), quicker and easier to make - and I'm more into the filling than the crust. Here's my quintessential recipe: Patty's Pumpkin Pudding

Like a clafouti, this pudding makes it's own "crust" and is sliceable when cooled down. Beautifully spiced and rich, it can be embellished with a layer of crunchy caramelized nuts. This is an easy and flexible recipe where you can play with the ingredients and their proportions - so have some warm sexy winter baking fun!

ps - here are some tips on how-to take a classic pumpkin pie recipe and make it healthier - without compromising flavour: Hi there pumpkin pie!

Pumpkin ____?

Winter Squash Nut-Crust Casserole
Very delicious: a sweet winter squash nut-crust pumpkin pie-like baked good.

Pumpkin pudding, pumpkin pie, nut-crust pumpkin pie, self-crusting pumpkin pie, pumpkin squares, sweet squash pie, winter squash nut-crust casserole...

Name or no name, I make these very often in the fall and winter. The piece in the picture has a pecan-pepita crust: very very very good!

As for a recipe - I generally wing it every time. I have posted some tips here: Hi there pumpkin pie! I will post an approximate recipe...

UPDATE: here's that recipe! Patty's Pumpkin Pudding