October 13, 2024
14 Comments
October 13, 2024
14 Comments
Are you ready to indulge in a delightful dessert without the guilt of a traditional crust? Look no further than this crustless pumpkin pie recipe that is easy to make and incredibly delicious. Say goodbye to unnecessary calories and hello to a creamy pumpkin delight that will satisfy your sweet cravings.
Embrace the simplicity of homemade pumpkin pie filling in this crustless pumpkin pie recipe. You won’t even miss the crust with this delectable dessert. With a creamy texture and low calorie count, pumpkin takes the center stage in this recipe. Replace evaporated milk with unsweetened almond milk for a healthier twist that doesn’t compromise on taste.
This recipe proves that you can enjoy all the flavors of pumpkin pie without the hassle of a crust. Skip the butter and flour-laden crusts and opt for a simpler yet equally satisfying dessert. The absence of a crust in this pie doesn’t take away from the deliciousness – it enhances it.
Served in ramekins for easy portion control and quicker cooking time, these crustless pumpkin pies are a treat for your taste buds. When baking, ensure the center is set before removing them from the oven. A liquid center indicates they need more time to bake until firm.
If you’re a fan of traditional crust, don’t worry. Try out the mini pumpkin pie recipe for a crispy alternative using puff pastry cups. These crustless pumpkin pies are not only delicious but also versatile – enjoy them for breakfast or as a sweet treat throughout the day.
Share with us your favorite pumpkin desserts and let’s indulge in the flavors of this festive season together.
Crustless Pumpkin Pie Recipe
Makes 6 servings in small ramekins or 6 slices in pie shape
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Ingredients
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
Instructions
Preheat oven to 375 F. Spray a 9-inch pie dish or multiple 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 large mixing bowl. Mix until combined and mix in 1/2 teaspoon vanilla, 3 eggs, 1 cup almond milk, and pumpkin.
Pour into prepared dishes and bake for 25-30 minutes if using small ramekins or 40-45 minutes if using pie plate until the custard is set. The center should not be liquid but firm. Store in refrigerator for a week or enjoy after it cools for 20 minutes.
Nutrition Facts
For 1 serving = 112 calories, 3.1 g fat, 0.9 g saturated fat, 18.6 g carbohydrates, 14.3 g sugar, 14.3 g protein, 3.5 g fiber, 165 mg sodium, 4 Green, 3 Blue, 3 Purple
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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