Crustless Pumpkin Pie
Crustless pumpkin pie is a delightful twist on the traditional favorite, perfect for those craving the rich flavors of fall without the fuss of pastry. This easy-to-make dessert is baked in individual ramekins, making it ideal for cozy gatherings or a simple weeknight treat. With its creamy texture and spiced pumpkin goodness, this pie delivers all the classic tastes you love while being naturally gluten-free. Whether topped with whipped cream or a drizzle of caramel, this crustless pumpkin pie is sure to satisfy your sweet tooth and impress your guests.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 2
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 5 ounces canned pumpkin puree
- 1/3 cup heavy cream
- 1/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine pumpkin puree, heavy cream, brown sugar, egg, vanilla extract, and spices. Whisk until smooth.
- Divide the mixture evenly between two six-ounce ramekins.
- Place ramekins on a baking sheet and bake for about 40 minutes until the center slightly jiggles.
- Turn off the oven and let them cool inside for 1-2 hours before refrigerating for at least 4 hours.
- Serve chilled with toppings of your choice.
Nutrition
- Serving Size: 1 ramekin (about 152g)
- Calories: 300
- Sugar: 15g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://dinnerscoop.com/crustless-pumpkin-pie/