October 7, 2023   12 Feedback

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

I do a easy home made apple pie filling so this can be a little foolish that I didn’t call to mind creating a crustless pumpkin pie. It is advisable additionally name this dessert “Pumpkin Custard” however I don’t assume that sounds as scrumptious as “pie”.

Pumpkin is creamy and coffee in energy by itself. I substituted for the evaporated milk this is in maximum 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 loss of crust. Really nice crust is principally butter or lard and flour. I’ve by no means been in a position to get a hold of a strategy to make a crust for fewer energy. It’s a long way more uncomplicated to only drop it.

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

I love to make this recipe in ramekins as a result of that produces speedy portion keep an eye on and they prepare dinner sooner. When you don’t have fancy ramekins you’ll be able to use the rest this is ceramic – like espresso cups.

Those crustless pumpkin pies are finished when the middle is about. You’ll inform after they aren’t completed for the reason that middle remains to be liquid. Stay cooking and I promise they are going to harden up.

If you need your crust (which I completely get), give my mini pumpkin pie recipe a check out. I take advantage of mini puff pastry cups that you’ll be able to to find within the freezer segment to make lovely little pies.

Those stay smartly and I’ve been recognized to devour one for breakfast. I do like mine just a little warmed up so I toss it within the microwave.

What pumpkin truffles do you are making?

Crustless Pumpkin Pie Recipe

☆☆☆☆☆

★★★★★

5.0 from
3 evaluations

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 more than one ramekins with cooking spray. Upload 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 blending bowl. Combine till blended 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 the use of small ramekins or 40-45 mins if the use of pie plate till the custard is about. The middle must no longer be liquid however company. Retailer in fridge for every week or experience 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 Red

Issues values are calculated through Snack Lady and are supplied for info handiest. See all Snack Lady Recipes

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