JDH Ceramics Pumpkin Bowl, Souffle Dish Ramekins for Baking with Lid, Microwave Oven Safe Round Bowl for Pie Pasta Roasted Vegetables Baked Desserts

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Do you see that spoonful of real pumpkin pie? I promise it tastes just as good as if it was cooked in a regular pie crust in a large plate. And how lovely that you get to enjoy your own little ramekin of pie without sharing! Can you freeze this? Pumpkin Puree: Use canned pure (100%) pumpkin. Make sure that you use pure pumpkin and NOT pumpkin pie filling.

As you may know by now, pie is one of my favorite foods on the planet. While I love a good, buttery crust (ahem, THIS CRUST!) when it comes to these pumpkin custards, you won't miss the crust at all. They have a luscious, creamy texture and an elevated flavor. Even better, this is a dessert that you can whip up in under an hour. Ingredients: Other things I should tell you: you're going to be addicted to these pumpkin cakes in ramekins and immediately ask me if you can double, triple, quadruple, quint---(huh?) the recipe. Yes yes, you may. Prepare the pumpkin pie filling ahead of time and store in the refrigerator up to 5 days before baking. For my vegan pumpkin pie filling using silken tofu, that's 100 calories per serving, follow this recipe. The main thing I want to emphasize about this recipe is that it tastes just like regular pumpkin pie! Nothing is lost when scaling it down and baking it without a crust. The pumpkin custard filling tastes the same whether it is baked in a large pie plate or a ramekin. The flavor of the crust does not contribute any flavor to the actual pie, it just provides a base to hold the custard. In my opinion, we don't even need the crust. Ingredients:Food mill (I recently got a food mill, and let me tell you, it’s awesome for making these custards!)

Use a thermometer. Since every oven and baking dish can transfer heat differently, it’s hard to say exactly when the custard is done. The foolproof way to know when the custard is perfect and is ready to come out, is to use a thermometer. Cooking this crustless pumpkin pie to an internal temperature of 170°F – 175°F ensures that you get perfect, creamy, smooth results. I prefer 170°F, and NEVER go over 175°F. For the last step, stir in the evaporated milk. Make sure the evaporated milk is stirred in well. More expert tips for a PERFECT crustless pumpkin pie recipe I followed this recipe against my better judgement, hoping that the custard would somehow come out OK. But my gut feeling was correct. The problem is, your custard is already overbaked by the time you reach this level of doneness (or will be overbaked by the residual heat). Next add the eggs and pumpkin to the maple mixture. Whisk until nice and smooth. My solutions to prevent weeping, curdling, overbaking of this crustless pie This recipe for pumpkin creme brulee was inspired by these cute little hand-sized pumpkins I found at the grocery store a few weeks ago. Amazing flavor - Combining pumpkin puree and pumpkin pie spice brings out delicious flavors of the fall. It's almost like having a pumpkin pie.

Serve with keto whipping cream. Makes 8 dessert portions. Enjoy! Recipe Tips for Pumpkin Pie Without a Crust Allow the crustless pumpkin pie to cool completely after baking. It’s important to let the pumpkin pie cool completely, before covering it with plastic wrap and refrigerating it. Let the excess water evaporate while it cools down, uncovered, to prevent the water re-entering the pumpkin pie pudding. Pumpkin pie spice – I use a combination of cinnamon, ginger, nutmeg, and cloves for this crustless pumpkin pie. However, you can buy pumpkin pie spice from the store and use this instead too.

Heavy Cream. Most recipes for pumpkin pie use canned evaporated milk. No thank you. Heavy cream is fresh and approximately one million times better. Complete list of ingredients and amounts can be found in the recipe card below. How To Make Crustless Pumpkin Pie Tastes just like classic pumpkin pie, minus the crust (so you don’t need to worry about pie crusts!). Keeping the baked custard at room temperature for long periods of time, or repeated temperature fluctuations may result in decreased shelf life.

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You can use a thermometer to test the temperature of the middle of the pie. Pull it from the oven when it reaches 170°F – 175°F. The custard will continue to cook as the pie cools. Storing Tips I've made it a few different ways over the weeks (even vegan!) and it's all so very good. I mean, that could just be the pumpkin spice-sprinkled whipped cream talking, but I think the cake stands on its own, too. Even Camille has had a few bites of the cake and begged for more. Grease generously. Because there is no crust on this pumpkin pie, it’s important to grease the pie plate very, very well with butter so that you’ll be able to remove slices once it’s cooled. I top these custards with a dollop of whipped cream and chopped Maple Pecans. The Maple Pecans are optional, but they provide an irresistible sweet-and-salty crunch (they're a cinch to make, and I dare you not to eat a handful straight off the baking sheet!).