crustless pumpkin pie

The Best Pumpkin Pie Custard features 6 mini crustless pumpkin pies served in ramekins. Each smooth and velvety bite is a treat! Serve with fresh whipped cream or topping.

The Best Pumpkin Pie Custard

Canned pumpkin puree

tsp pumpkin spice

eggs (large size)

condensed milk

whipped topping (optional)

Preheat your oven to 425 degrees Fahrenheit.

Grease ramekins with nonstick spray.

In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.

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.

Add ramekins to a baking tray with 1-1 1/2 cups of water to create a water bath

Place mini pumpkin pies (on the large baking sheet) in the oven at 425 Fahrenheit for 15 minutes.

Reduce the oven heat to 350 degrees f. and bake another 20 minutes.  

Use a toothpick inserted into the center to test if they are done. The toothpick should be clean when removed.

Allow pies to fully cool before optionally topping them, or enjoy them warm without topping.

Perfect, crustless pumpkin pudding pie makes a lovely low carb pumpkin dessert in your Instant Pot or Pressure cooker. This is an easy dump and go dessert.

Crustless Pumpkin Pie

Eggs

Heavy Whipping Cream ((or almond milk

Erythritol ((sub Swerve, Truvia, Splenda

pumpkin puree

Pumpkin Pie Spice

Vanilla extract

Heavy Whipping Cream

Whisk together the 2 eggs and add all remaining ingredients in the order listed.

Grease a 6-inch x 3-inch pan very, very well and cover the bottom with parchment paper. I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies. 

Pour the mixture into the pan.

In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.

Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.

Cover the pan with a silicone lid or aluminum foil.

Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.

Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.

Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.&nbsp;

Instant Pot Directions

Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.

Place the pan into a 13x9 pan and fill that pan halfway up with water.

Place the pans into the oven and bake at 350F for 40 minutes.

Oven Directions

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574264998/jrgrk0ttkpjjxctegdnp.mp4

This perfect, Crustless Pumpkin Pie makes a lovely low carb and keto friendly pumpkin pie in your Instant Pot or Pressure cooker. This is an easy dump and go dessert that will be a healthy addition to your holiday table!

Instant Pot Crustless Pumpkin Pie

Crustless pumpkin pie baked in two ramekins. So easy, so delicious!

(79 milliliters) heavy cream

(45 grams) brown sugar

vanilla extract

cinnamon

cloves

ginger

nutmeg

salt

Preheat the oven to 325. Gather all ingredients,...

Preheat the oven to 325. Gather all ingredients, and have ready 2 six-ounce ramekins ready.

In a medium bowl, whisk all ingredients together.

Whisk very well until combined, but do not...

Whisk very well until combined, but do not use an electric mixer or otherwise beat air into the batter.

Divide the mixture between 2 6-ounce ramekins.

Place the ramekins on a baking sheet, and...

Place the ramekins on a baking sheet, and bake for 40 minutes. When done, just the very center should SLIGHTLY jiggle. Turn off the oven, and prop the oven door open with a wooden spoon, and let them cool in the oven for 1-2 hours.

Cover with plastic wrap and refrigerate at least...

Cover with plastic wrap and refrigerate at least 4 hours. Serve with a dollop whipped cream and an extra dusting of spices.

https://mediavine-res.cloudinary.com/video/upload/hmwzwyqkquyatyrack7z.mp4

Crustless pumpkin pie is the way to get your pumpkin pie fix without all the leftovers! Plus, it's so easy and tastes exactly the same without the crust! Just pour a delicious scaled-down version of pumpkin pie filling in ramekins, and bake! Your house will smell like Thanksgiving quickly! This recipe uses two ramekins to make a small batch pumpkin pie for two, but you can scale it up.

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&#039;ll never know from the flavor).

Skinny Crustless Pumpkin Pie

Eggs (room temperature)

Sugar

Dark Brown Sugar

Cinnamon

Nutmeg (freshly grated if possible)

Salt

Fat Free Evaporated Milk

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.

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The Best Pumpkin Pie Custard

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Skinny Crustless Pumpkin Pie

Top 4 crustless pumpkin pie recipes from across the web

The most viewed crustless pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Pumpkin Pie Custard

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Skinny Crustless Pumpkin Pie

The most viewed crustless pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine