October 4, 2022 10 Comments
This crustless pumpkin pie recipe is really easy and you do not miss the crust!
I do a easy home made apple pie filling so it's a little foolish that I didn’t consider making a crustless pumpkin pie. You may additionally name this dessert “Pumpkin Custard” however I don’t assume that sounds as scrumptious as “pie”.
Pumpkin is creamy and low in energy by itself. I substituted for the evaporated milk that's in most pumpkin pie recipes with unsweetened almond milk and it really works.
This recipe is as straightforward as pumpkin pie and it has the advantages of an absence of crust. Truly nice crust is principally butter or lard and flour. I've by no means been in a position to give you a strategy to make a crust for fewer energy. It is way simpler to only drop it.
It seems that you just don’t want the crust!
I prefer to make this recipe in ramekins as a result of that produces on the spot portion management and they cook dinner sooner. If you don’t have fancy ramekins you should use something that's ceramic – like espresso cups.
These crustless pumpkin pies are finished when the middle is about. You can inform once they aren’t completed as a result of the middle continues to be liquid. Keep cooking and I promise they may harden up.
If you need your crust (which I completely get), give my mini pumpkin pie recipe a strive. I take advantage of mini puff pastry cups that yow will discover within the freezer part to make cute little pies.
These maintain effectively and I've been recognized to eat one for breakfast. I do like mine a little bit warmed up so I toss it within the microwave.
What pumpkin desserts do you make?
Crustless Pumpkin Pie Recipe
Makes 6 servings in small ramekins or 6 slices in pie form
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup unsweetened almond milk
1 15-ounce can pumpkin
Preheat oven to 375 F. Spray a 9-inch pie dish or a number of ramekins with cooking spray. Add 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to a big mixing bowl. Mix till mixed and blend in 1/2 teaspoon vanilla, 3 eggs, 1 cup almond milk, and pumpkin.
Pour into ready dishes and bake for 25-Half-hour if utilizing small ramekins or 40-45 minutes if utilizing pie plate till the custard is about. The heart shouldn't be liquid however agency. Store in fridge for every week or take pleasure in after it cools for 20 minues.
For 1 serving = 112 energy, 3.1 g fats, 0.9 g saturated fats, 18.6 g carbohydrates, 14.3 g sugar, 14.3 g protein, 3.5 g fiber, 165 mg sodium, 4 Green, 3 Blue, 3 Purple
Points values are calculated by Snack Girl and are offered for data solely. See all Snack Girl Recipes
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