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 might 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 straightforward as pumpkin pie and it has the advantages of a scarcity of crust. Really nice crust is principally butter or lard and flour. I’ve by no means been capable of provide you with a option 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 immediate portion management and they prepare dinner quicker. 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 achieved when the middle is ready. You’ll be able to inform once they aren’t completed as a result of the middle remains to be liquid. Maintain 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 you’ll find within the freezer part to make lovable little pies.

These preserve properly and I’ve been recognized to eat one for breakfast. I do like mine somewhat warmed up so I toss it within the microwave.

What pumpkin desserts do you make?

Crustless Pumpkin Pie Recipe

☆☆☆☆☆

★★★★★

2.4 from
32 evaluations

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

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Elements

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 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 supplied for data solely. See all Snack Woman Recipes

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