October 4, 2022 10 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 may additionally name this dessert “Pumpkin Custard” however I don’t suppose 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 in a position to provide you with a solution to make a crust for fewer energy. It’s far simpler to simply 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 prompt portion management and they cook dinner sooner. In the event you don’t have fancy ramekins you need to use something that’s ceramic – like espresso cups.
These crustless pumpkin pies are completed when the middle is ready. You may inform after they aren’t completed as a result of the middle continues to be liquid. Hold cooking and I promise they are going to harden up.
In order for you your crust (which I completely get), give my mini pumpkin pie recipe a attempt. I exploit 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
Components
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 Information
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 Lady and are supplied for data solely. See all Snack Lady Recipes
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