Individual Crustless Pumpkin Pie Custards Gluten Free Food
GLUTEN FREE CRUSTLESS PUMPKIN PIE
Gluten-free crustless pumpkin pie. Delicious and easy to make.
Provided by Anita Schoeb
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 22.7 g, Cholesterol 57.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 2.5 g, Sodium 337 mg, Sugar 19.3 g
INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)
You won't miss the crust in these individual pumpkin pie custards! They have a luscious, creamy texture and are a cinch to make using just one bowl (in under an hour!). With cinnamon, fresh ginger and cloves, the flavor is nostalgic yet elevated. Top the custards with a dollop of whipped cream and these Candied Maple Pecans for an elegant dessert that's as fitting on a holiday table as it is on a cozy night in (I'm not gonna lie, I also love it for breakfast). For a dairy-free version, use full-fat coconut milk in place of the half-and-half. You can make one large 9-inch crustless pie if you prefer - be sure to read the notes below!
Provided by Nicki Sizemore
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F. Grease six 8-oz ramekins or baking dishes with cooking spray or butter, and arrange them on a baking sheet.
- In the bowl of a stand mixer with the whisk attachment (or using a regular bowl and hand beaters) beat together the pumpkin, sugar, salt, grated ginger, cinnamon, cloves, cardamom and vanilla. Add the eggs, one and a time, and beat on medium-high until well blended. Slowly pour in the half-and-half while beating. Stir well with a rubber spatula to incorporate any bits on the bottom of the bowl (the mixture will be quite loose). Pour or ladle the custard into the prepared ramekins.
- Bake until the custard is set but still slightly wobbly in the center, about 36-38 minutes. Let the custards cool before serving.
- Serve the custards slightly warm, at room temperature or cold with a dollop of lightly sweetened whipped cream and a sprinkle of candied maple pecans.
CRUSTLESS GLUTEN FREE PUMPKIN PIE
This pie holds together well without a crust, however, the photo was posted made without the flour and does not represent the actual look of the pie.
Provided by toomuchlaundry
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 425 degrees.
- prepare pie pan by lightly buttering.
- combine sugar, salt, and pie spices in a small bowl.
- beat eggs lightly in large bowl.
- stir in pumpkin and sugar/spice mix.
- slowly stir in evaporated milk blending well.
- stir in gluten free flour
- Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.
Nutrition Facts : Calories 163.8, Fat 4.5, SaturatedFat 2.4, Cholesterol 58.8, Sodium 209.3, Carbohydrate 27.1, Fiber 0.4, Sugar 19.5, Protein 5
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