The only thing I have done is use a full can of pumpkin and a full can of evaporated milk. Her recipe calls for exact measurements which are slightly less than a full can. But I have done it this way for years and never had a problem. This easy pumpkin cake made in ramekins has become my go-to dessert lately because it's easy, adaptable, and uses the last bit of pumpkin in the can. Bake the custards until they’re set on top but wobble slightly in the center (be sure to watch the video below to see what I mean). Let the custards cool before serving. Vanilla paste: Vanilla paste provides a rich vanilla flavor (at a fraction of the cost of fresh vanilla bean), but you can use extract instead.

Being born on November 27th, my birthday usually falls on or within a day or two of Thanksgiving. As a kid, my family birthday celebration was usually done on Thanksgiving. This meant my candles went in the pumpkin pie, since apple pie is not the best support system for birthday candles. One problem…This is a healthy pumpkin pie that you could even have for breakfast, and any time of the year (not just during holiday season). You can also make this with a 1:1 sugar alternative such as monk fruit. Many of my readers have made this crustless pie with monk fruit with perfect results! Divide the batter between the two ramekins. Place them on a small baking sheet, and slide them into the oven to bake. These custards are based off of my favorite pumpkin pie. So, yes, if you’re wondering if these can be made as a traditional pie, they sure can. Maple syrup – My choice of sweetener. Maple syrup adds a lovely earthy flavor to this dessert that makes it extra special. It’s also refined sugar free. You can use brown sugar instead, if that is what you have at home. You can also use honey, white sugar, 1:1 sugar replacement (such as monk fruit). Sometime later in life, I actually started liking it. But when I went gluten free, I didn’t know what to do. I hadn’t quite mastered my Gluten Free Pie Crust, so I started pouring it in ramekins to bake – easy peasy! Is Crustless Pumpkin Pie gluten free?

While not a last minute dessert these pumpkin custards are pretty easy to make. Throw all of the ingredients into a large bowl and whisked until everything is mixed together . Divide this evenly between 6 ramekins and place in a large baking dish, add warm water ( about an inch depth) to bake utilizing the water bath method. These custards will be done in about 50 minutes, make sure to let them cool to room temperature before completely chilling in the fridge. You will need six 8-ounce ramekins or similar-sized baking dishes (ceramic or glass) for this recipe. However, you can also bake the custard in a 9-inch pie plate. Increase the cooking time to 55-60 minutes (the custard will bubble in the center, but it will settle as it cools). Skip the ingredients if you're using standard pumpkin pie filling with this method. You can use any pumpkin pie filling recipe that's leftover, fill ramekins with it and bake for crustless mini pumpkin pies.WFPBNO- make this whole food plant based (wfpbno) by replacing the sugar with coconut sugar or maple syrup. Get Ready: Preheat the oven to 325°F (160°C). Generously grease a 9-inch pie dish with softened butter, and set it aside.

Our crustless keto pumpkin pie skips the time-consuming pie crust but leaves you with the best part - the delicious pumpkin filling! In a medium bowl, add all of the ingredients and whisk very well to combine. Whisk everything together very well, but do not beat it or use an electric, or else you'll add too much air to the custard. When over-inflated custards bake in the oven, they can rise and sink too much. First, pie with no crust is gluten-free, so it’s a dessert that can be enjoyed by anyone with gluten allergies or sensitivities. For a dairy free pumpkin pie custard, use full-fat coconut milk in place of the half-and-half. Be sure to stir the coconut milk well before using.For the pie crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days. A delicious creamy pumpkin pie, without the crust! Simple ingredients come together in minutes to create a perfectly spiced pumpkin custard. Keeping the baked custard at room temperature for long periods of time, or repeated temperature fluctuations may result in decreased shelf life. Bake the pumpkin pie custards for 40 minutes. When the timer goes off, open the oven and give the pan a slight shake. Only the very center of the pie should wiggle. A very slightly jiggly pie will be set and firm after some time. Close the oven door again, but this time, prop it open with a wooden spoon. Let the pies rest in the oven for 1-2 hours, or until just warm. You can use a food processor or your hands to work the butter into the flour. If using a food processor, stop processing when you get lima bean-size chunks of butter," she said. "If using your hands, the butter should look like flour-covered cornflakes."

We are going to ditch the crust, and just keep the essentials including pumpkin, cream, and eggs, plus include all the spices that pumpkin pie is known for like cinnamon and clove, to make a sugar-free pumpkin pie . This pumpkin mousse recipe calls for letting it chill for at least 2 hours before serving but overnight is best for optimal flavor. As such, this dessert is perfect for making a day in advance and then just needs to be dished up when it’s time to serve. Add a sprinkling of pumpkin pie spice on top with or without another dollop of whipped cream and you’re ready to roll out the dessert! I have this idea to scale down all of my favorite cakes into two ramekins, but I also have an idea to fit in my pants by the time the holidays arrive. Oh wait, I could just ask Santa for bigger pants. Problem solved! Modifications for Easy Pumpkin Cake made in Ramekins:

If you've been around here long enough, you know that you're going to have leftover pumpkin puree all season long while we bake pumpkin desserts for two. I don't have a recipe that uses more than a ½ cup at a time. Sorry, small dessert problems. (But small desserts = small pants, right?)