Crustless Pumpkin Pie Recipe

Crustless Pumpkin Pie Recipe

December 19, 2019   6 Comments

This crustless pumpkin pie recipe should have been posted before Thanksgiving but I didn’t think of it.

I do a simple homemade apple pie filling so it is a little silly that I didn’t think of making a crustless pumpkin pie. You could also call this dessert “Pumpkin Custard” but I don’t think that sounds as delicious as “pie”.

Pumpkin is creamy and low in calories on its own. I substituted for the evaporated milk that is in most pumpkin pie recipes with unsweetened almond milk and it works.

This recipe is as easy as pumpkin pie and it has the benefits of a lack of crust. Truly great crust is basically butter or lard and flour. I have never been able to come up with a way to make a crust for fewer calories. It is far easier to just drop it.

It turns out that you don’t need the crust!

I like to make this recipe in ramekins because that produces instant portion control and they cook faster. If you don’t have fancy ramekins you can use anything that is ceramic - like coffee cups.

These crustless pumpkin pies are done when the center is set. You can tell when they aren’t finished because the center is still liquid. Keep cooking and I promise they will harden up.

If you want your crust (which I totally get), give my mini pumpkin pie recipe a try. I use mini puff pastry cups that you can find in the freezer section to make adorable little pies.

These keep well and I have been known to eat one for breakfast. I do like mine a little warmed up so I toss it in the microwave.

What pumpkin desserts do you make?

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Crustless Pumpkin Pie Recipe

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

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

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 minues.

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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6 Comments:

Thank you so much for this! This is coming from someone who can eat pumpkin pie (or have pumpkin anything for that matter) all year round. And, portion control to boot? Amazing. : - P

on December 19, 2019

Love pumpkin more than crust. A definite will try recipe. We sweet tooth people really need this kind of recipe.

on December 19, 2019

We were on the same wave link. I had an abundance of canned pumpkin and wanted to do something simple. I used the recipe on the can put it all into ramekins. A pumpkin like pudding without the extra calories from pastry.

on December 19, 2019

What size ramekins did you use?

on December 28, 2019

My son DJ and Kyrie are super picky they barely eat spinach but loves pie so i am using this website to the best of my ability

on January 2, 2020

I made this recipe for New Year's day guests and was delighted with the outcome. Many compliments. I will not go back to the old standard recipe. This one is a keeper.

on January 7, 2020


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