Custard Pumpkin Pie Crustless Recipes
INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)
You won't miss the crust in these individual pumpkin pie custards! They have a luscious, creamy texture and are a cinch to make using just one bowl (in under an hour!). With cinnamon, fresh ginger and cloves, the flavor is nostalgic yet elevated. Top the custards with a dollop of whipped cream and these Candied Maple Pecans for an elegant dessert that's as fitting on a holiday table as it is on a cozy night in (I'm not gonna lie, I also love it for breakfast). For a dairy-free version, use full-fat coconut milk in place of the half-and-half. You can make one large 9-inch crustless pie if you prefer - be sure to read the notes below!
Provided by Nicki Sizemore
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F. Grease six 8-oz ramekins or baking dishes with cooking spray or butter, and arrange them on a baking sheet.
- In the bowl of a stand mixer with the whisk attachment (or using a regular bowl and hand beaters) beat together the pumpkin, sugar, salt, grated ginger, cinnamon, cloves, cardamom and vanilla. Add the eggs, one and a time, and beat on medium-high until well blended. Slowly pour in the half-and-half while beating. Stir well with a rubber spatula to incorporate any bits on the bottom of the bowl (the mixture will be quite loose). Pour or ladle the custard into the prepared ramekins.
- Bake until the custard is set but still slightly wobbly in the center, about 36-38 minutes. Let the custards cool before serving.
- Serve the custards slightly warm, at room temperature or cold with a dollop of lightly sweetened whipped cream and a sprinkle of candied maple pecans.
EASY CRUSTLESS PUMPKIN PIE
Very easy.
Provided by Elaine S.
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
- Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
- Bake in preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
ABBY'S PUMPKIN PIE CRUSTLESS CUSTARD
Instead of pumpkin pie, try this flavorful yet light and low fat dessert. If you don't have enough ramekins or custard cups you can bake this in most coffee cups.
Provided by Hill Family
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
- Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
Nutrition Facts : Calories 140.5, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.1, Sodium 263.7, Carbohydrate 23.6, Fiber 1.6, Sugar 16.8, Protein 6.2
CRUSTLESS PUMPKIN PIE CUSTARD
Make and share this Crustless Pumpkin Pie Custard recipe from Food.com.
Provided by Karen in KS
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and mix in bowl with remaining ingredients.
- Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.
SKINNY CRUSTLESS PUMPKIN PIE
Easy skinny Crustless Pumpkin Pie is an easy custard pie with traditional pumpkin pie flavor and richness without the crust and all the calories (but you'll never know from the flavor).
Provided by Toni Dash
Categories Dessert
Time 2h55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
- Beat the eggs with a mixer (hand held or stand mixer with whisk attachment). Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
- Add remaining ingredients: granulated sugar, brown sugar, cinnamon, nutmeg pumpkin puree, salt and fat-free evaporated milk. Beat on low setting (to avoid splashing) until combined.
- Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan.
- Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it's done (it may still jiggle a little). If the knife is not clean, bake another 5-10 minutes until the knife comes out clean. Do not over bake!Note: the pie will firm up when removed from the oven so if it still moves a bit don't worry.
- Allow to cool on a wire rack for 2 hours before cutting or chilling in the refrigerator. May be be made the day before serving.
Nutrition Facts : Calories 131 kcal, Carbohydrate 23.8 g, Protein 6.7 g, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 23.8 mg, Sodium 231 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
CUSTARD PUMPKIN PIE - CRUSTLESS
My family lovess this crustless pie..so easy and delicious! Note: this can be poured into a casserole dish too.
Provided by Pat Duran
Categories Puddings
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Spray an 8 or 9-inch pie plate with non-stick butter spray;set aside. Preheat oven to 425^.
- 2. In your large mixer bowl add the brown sugar, salt.cinnamon, cloves and pumpkin pie spices and eggs. Beat well until well blended.
- 3. Add the pumpkin until well mixed. Slowly pour milk into pumpkin mixture;until well blended. Pour into prepared pie plate; put a ring of chopped pecans around the outside edge of the filling. Place in oven and bake for 15 minutes.
- 4. Turn oven temperature down to 350^ and bake for 45 more minutes or until silver knife inserted in the center comes out clean. Cool on wire rack. Serve with whipped cream topping. Store uneaten pie in refrigerator
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4.5/5 (40)Total Time 45 minsServings 5Calories 235 per serving
- Preheat oven to 350°F. Prepare ramekins in a larger pan for a water bath. Fill a kettle with water, and set to boil
- Combine pumpkin puree, eggs, cream, sweetener, spices, salt, and vanilla in a large mixing bowl. Whisk together until smooth.
- Divide the mixture into individual ramekins. Place the whole pan of ramekins into the oven, and carefully fill the outside pan with hot water until the water reaches halfway up the sides of the ramekins.
- Bake at 350°F for 40 minutes or until set. Remove the ramekins from the water bath, and allow to cool on a wire rack. Store in the refrigerator.
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- Pour mixture into each ramekin about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the dish.
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- In a large bowl, whisk together granulated sugar, brown sugar, flour, salt, and spices until well combined. Add evaporated milk, half-and-half, and eggs; whisk until sugar is dissolved and eggs are fully incorporated. Add pumpkin and whisk until the mixture is completely homogenous.
- Pour filling into prepared pie plate. Set pie plate inside a large roasting pan that the pie plate can sit in evenly, such as a 10- x- 15-inch roasting pan. Fill the roasting pan with hot water until it comes three-quarters up the side of the pie plate. Bake until the filling is set and does not jiggle in the center when tapped, 55 to 60 minutes. Carefully remove the roasting pan from the oven. Remove pie plate from roasting pan and allow to come to room temperature before chilling for at least 1 hour.
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Cuisine ATotal Time 5 hrs 20 minsCategory Pies & PastriesCalories 208 per serving
- Heat the oven to 350 degrees F. While the oven is heating, take a 10 x 1½-inch pie plate and spritz it with cooking spray.
- Add the canned pumpkin, evaporated milk, egg whites, granulated sugar, all-purpose flour, pumpkin pie spice, baking powder, salt, and grated orange peel in a blender or food processor in the order listed.
BEST CRUSTLESS PUMPKIN PIE RECIPE - BOULDER LOCAVORE®
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Ratings 33Category DessertCuisine AmericanTotal Time 3 hrs 5 mins
- Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
- Beat the eggs with a mixer. Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
- Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan. Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it’s done (it may still jiggle a little). It not, bake another 5-10 minutes until the knife comes out clean. Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.
- Allow to cool on a rack for 2 hours before cutting or chilling in the refrigerator. Maybe be made the day before serving.
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- Coconut Custard Crustless Pie. A Family Feast created a different take on the crustless custard pie by adding coconut flakes. This is another easy pie idea for Thanksgiving guests to enjoy and adds a gorgeous new flavor to dessert time that's usually dominated by pumpkins or apples.
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