Individual Crustless Pumpkin Pies (aka Pumpkin Custards)
The best part of the pumpkin pie! Perfectly creamy and spice ppumpkin pie filling is baked in individual ramekins for mini custards. An easy gluten free dessert or for those who aren't crust lovers.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 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
Preheat oven to 350°F. Place 6 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
Whisk to combine thoroughly.
Add evaporated milk, and stir to combine.
Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
Bake for 35-45 minutes, or until set in the middle.
Remove from the oven, and let cool in the pan until cool enough to handle.
Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.
Serving: 1g | Calories: 248kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 301mg | Potassium: 388mg | Fiber: 2g | Sugar: 34g | Vitamin A: 11300IU | Vitamin C: 4.2mg | Calcium: 208mg | Iron: 1.9mg