Mini Crustless Pumpkin Pies
Try this Mini Crustless Pumpkin Pies recipe, or contribute your own.
Try this Mini Crustless Pumpkin Pies recipe, or contribute your own.
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 3 large egg yolks
- 2 tablespoons pure maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1 cup full-fat coconut milk (from a can not a carton)
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 2 tablespoons coconut sugar (or brown sugar)
- coconut whipped topping for serving (i like sodelicious cocowhip)
- Carbohydrate 16.0468349960142 g
- Cholesterol 3776.04 mg
- Fat 81.2374387499853 g
- Fiber 0.18043749513885 g
- Protein 48.5479424999987 g
- Saturated Fat 29.2332228124964 g
- Serving Size 1 1 Serving (314g)
- Sodium 147.617374999456 mg
- Sugar 15.8663975008753 g
- Trans Fat 3.20812212499902 g
- Calories 991 calories
Step-by-step
- Preheat oven to 325 degrees then lightly spray 4, 4 or 5oz ramekins with nonstick spray and set aside.
- Add all ingredients to a large bowl then whisk until smooth.
- Strain mixture through a fine mesh sieve into a bowl with a pouring lip then pour into prepared ramekins.
- Heat 4 cups water until simmering.
- Place ramekins into a large baking dish (may need to use 2) then place onto oven rack.
- Very carefully pour the hot water into the baking dish until it comes halfway up the sides of the ramekins, being careful not to splash any water inside.
- Bake for 35-40 minutes or until the centers of the pies are set.
- Carefully remove baking dish from oven then let ramekins sit in the hot water for 15 minutes before removing and placing onto a cooling rack.
- Cool for an additional 20 minutes then cover tightly with saran wrap and refrigerate.
- Top with whipped topping before serving, if desired.
Mini Crustless Pumpkin Pies: A Weeknight Winner
Life as a working mom is a whirlwind. Between early mornings, school runs, work deadlines, and trying to squeeze in some semblance of a social life, finding time for elaborate cooking feels like a luxury I rarely have. But that doesn't mean I'm willing to sacrifice delicious, homemade meals. Enter these mini crustless pumpkin pies – a game-changer in my kitchen! They’re incredibly simple to make, require minimal cleanup, and are surprisingly elegant, perfect for a weeknight dessert or a casual weekend brunch. Forget complicated pie crusts and hours of baking; this recipe delivers rich, autumnal flavor in a fraction of the time.
The beauty of this recipe lies in its simplicity and versatility. I often adapt it based on what I have on hand. Sometimes I swap out the coconut milk for almond milk, and the coconut sugar is easily replaced with brown sugar. The result is always a comforting and satisfying dessert. I often double or even triple the recipe, as these little pies are so popular with my family and friends. They also travel well which makes them great for potlucks. They're just the right portion size for a sweet treat, preventing me from overindulging, which is always a bonus. This recipe is more than just a delicious dessert; it's a symbol of my commitment to nourishing my family with wholesome, homemade treats, without sacrificing my precious time. The ease and speed of making these pies mean that I can spend quality time with my family, while enjoying this delightful treat at the end of a busy day.
Beyond the simple preparation, these mini pies add a touch of sophistication to any occasion. Their individual serving size makes them perfect for potlucks, holiday gatherings, or even just a cozy night in. The beautiful orange hue and creamy texture are undeniably appealing, and the subtle hint of spice makes them a perfect complement to a cup of coffee or tea. They're easily adaptable, too. Want a richer flavor? Add a dash of nutmeg or ginger. Feel like experimenting? Try adding some chocolate chips or a swirl of caramel sauce. The possibilities are endless!
These mini crustless pumpkin pies have become a staple in my household, a testament to the fact that delicious, homemade desserts don't have to be time-consuming or complicated. They represent my commitment to balancing work, family, and a love for good food, proving that even amidst a busy life, there's always room for a little bit of sweetness, and a lot of love, in the kitchen.
Ingredients I used:
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 3 large egg yolks
- 2 tablespoons pure maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1 cup full-fat coconut milk (from a can not a carton)
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 2 tablespoons coconut sugar (or brown sugar)
- Coconut whipped topping for serving (I like So Delicious CocoWhip)
