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
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