Crustless Pumpkin Pie Recipe

October 7, 2023   14 Feedback

This crustless pumpkin pie recipe is really easy and you do not miss the crust!

I do a easy selfmade apple pie filling so it’s a little foolish that I didn’t consider making a crustless pumpkin pie. You could possibly 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. Actually nice crust is mainly butter or lard and flour. I’ve by no means been capable of provide you with a solution to make a crust for fewer energy. It’s far simpler to only drop it.

It seems that you simply don’t want the crust!

I wish to make this recipe in ramekins as a result of that produces instantaneous portion management and they prepare dinner quicker. In case you don’t have fancy ramekins you should use something that’s ceramic – like espresso cups.

These crustless pumpkin pies are achieved when the middle is about. You possibly can inform once they aren’t completed as a result of the middle continues to be liquid. Maintain cooking and I promise they’ll harden up.

If you need your crust (which I completely get), give my mini pumpkin pie recipe a attempt. I take advantage of mini puff pastry cups that yow will discover within the freezer part to make lovely little pies.

These maintain nicely 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

☆☆☆☆☆

★★★★★

4.9 from
7 evaluations

Makes 6 servings in small ramekins or 6 slices in pie form

Print  Pin

Substances

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
3 eggs
1 cup unsweetened almond milk
1 15-ounce can pumpkin

Directions

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. Combine 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 middle shouldn’t be liquid however agency. Retailer in fridge for per week or take pleasure in after it cools for 20 minues.

Diet Details

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 Inexperienced, 3 Blue, 3 Purple

Factors values are calculated by Snack Woman and are offered for info solely. See all Snack Woman Recipes

Different posts you may like: