Crustless Pumpkin Pie — Northern Style


3 eggs
1/2 cup birch syrup
2 cups pumpkin puree
1 cup cream

Optional (measurements approximate):
1 tbsp ground dried spruce tips
1 tsp ground nasturtium pods
+/- 1/2 tsp ground labrador tea leaves
Additional 1 cup cream for whipping for topping.


  1. Whisk eggs in a large bowl.
  2. Mix in the birch syrup and optional spices.
  3. Add pumpkin and mix. Gradually whisk in the cream.
  4. Pour into a pie plate or custard cups.
  5. Bake at 350F for 50-60 minutes until knife inserted near the centre comes out clean.
  6. Let cool completely.  Can make ahead and refrigerate.
  7. Serve with whipped cream (see below).
Whipped Cream
A few hours before serving:
In a separate large bowl, pour the additional 1 cup of cream for the topping and place in the freezer until a thin crust forms. Then beat at high speed until soft peaks form.  If using hand-separated fresh cream, no additional sweetener is required.