Crustless Pumpkin Pie Recipe

October 13, 2024   14 Feedback

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 possibly can 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 simple as pumpkin pie and it has the advantages of a scarcity of crust. Actually nice crust is principally butter or lard and flour. I’ve by no means been capable of provide you with a method to make a crust for fewer energy. It’s far simpler to simply drop it.

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

I prefer to make this recipe in ramekins as a result of that produces instantaneous portion management and they cook dinner sooner. When you don’t have fancy ramekins you should use something that’s ceramic – like espresso cups.

These crustless pumpkin pies are accomplished when the middle is ready. You may inform once they aren’t completed as a result of the middle remains to be liquid. Hold cooking and I promise they’ll harden up.

In order for you your crust (which I completely get), give my mini pumpkin pie recipe a strive. I take advantage of mini puff pastry cups that you will discover within the freezer part to make lovable little pies.

These preserve effectively and I’ve been identified to eat one for breakfast. I do like mine a bit warmed up so I toss it within the microwave.

What pumpkin desserts do you make?

Crustless Pumpkin Pie Recipe

☆☆☆☆☆

★★★★★

2.4 from
32 critiques

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

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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 ready. The middle shouldn’t be liquid however agency. Retailer in fridge for per week or get pleasure from after it cools for 20 minues.

Vitamin 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

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