Mini Crustless Pumpkin Pies

HOW TO MAKE IT

Mini Crustless Pumpkin Pies

YIELD

6 servings

TYPE

Gluten Free

TIME

50 minutes

COURSE

Dessert

Ingredients  15 ounces pumpkin puree 3/4 cup packed light-brown sugar 1 Tablespoon cornstarch 1/2 teaspoon kosher salt 2 teaspoons pumpkin pie spice 3 large eggs 12 ounces evaporated milk

PREPARE FOR BAKING

1

Start heating a pot or teapot of water for the water bath. Place ramekins in a large glass baking dish. Preheat the oven to 350°F.

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MAKE THE PUMPKIN PIE FILLING

2

Whisk together the pumpkin puree, light brown sugar, cornstarch, salt, pumpkin pie spice, and eggs until is it smooth.

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MAKE THE PUMPKIN PIE FILLING

3

Slowly add the evaporated milk and fold it in gently to avoid making too many bubbles.

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FILL AND BAKE

4

Divide the mixture between the ramekins. Then pour the boiling water into the glass baking dish around them. Bake at 350°F for 30-35 minutes or until barely set and still slightly jiggly when in the middle.

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BAKE AND COOL

5

They will firm up as they cool. Once cooled to room temperature, refrigerate until ready to serve.

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Mini Crustless Pumpkin Pies