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.
PUMPKIN PIE CUSTARD
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
LOW-FAT PUMPKIN PIE
You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
PUMPKIN CUSTARD "PIE"--LOW FAT AND DELICIOUS.
This is pumpkin pie for you dieters.. DELICIOUS, healthy, and so easy. It has no crust, which eliminates 100s of calories but still holds its shape--Creamy, spicy, absolutely delicious.
Provided by KTT7310
Categories Tarts
Time 1h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees, spray a pie pan/tart pan with nonstick spray.
- Combine all ingredients except egg whites in a large bowl, mix until smoothly incorporated.
- In a small bowl, beat the egg whites until they are smooth and lose a bit of their elasticity. Combine with pumpkin mixture.
- Pour mixture into prepared pan, carefully put into the oven.*Tip: Put it on a cookie sheet!
- Bake for 50 minutes, or until set in the middle.
- Cool and CHILL,THEN enjoy. :).
Nutrition Facts : Calories 95.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.5, Sodium 68.5, Carbohydrate 19.1, Fiber 0.4, Sugar 15.3, Protein 5.1
SKINNY PUMPKIN PIE
53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret's in the crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
- In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
- Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g
PUMPKIN PIE PUDDING - LOW FAT
Here's a delicious dessert without all the fat! 4 servings and 1 WW point per serving. If you totall all the calories/fat and fiber, you will find that this comes to 85 calories and 3.4 grams of fiber/serving.
Provided by Bella Donna
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Empty can of pumpkin into bowl.
- Sprinkle all DRY ingredients over the pumpkin and stir well.
- Add the milk, a little at a time (so that it blends smoothly). It will thicken just a bit in the fridge.
- Pour into 4 cups and Chill in the fridge.
- ** The splenda and other spices are to your taste. You can experiment to get the perfect combination for youself!
Nutrition Facts : Calories 53.3, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.2, Sodium 37.4, Carbohydrate 10.4, Fiber 0.6, Sugar 1.5, Protein 3.5
GOLDEN PUMPKIN CUSTARD PIE
Make and share this Golden Pumpkin Custard Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 45m
Yield 8 slices
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Beat eggs, then add sugar and flour.
- Add pumpkin, butter, salt and milk.
- Pour into a 9-inch unbaked pie crust.
- Bake for 35 to 40 minutes.
Nutrition Facts : Calories 131.3, Fat 5.8, SaturatedFat 3.1, Cholesterol 81.7, Sodium 86.7, Carbohydrate 16.7, Fiber 0.2, Sugar 12.9, Protein 3.8
PUMPKIN CUSTARD PIE
Make and share this Pumpkin Custard Pie recipe from Food.com.
Provided by selfmadegirl
Categories Pie
Time 1h10m
Yield 6 big slices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Mix all the ingredients together.
- Pour into 9 inch non-stick pan (or into premade crust if desired).
- Bake until set, about 60 minutes (check with fork at 45 minutes -- ).
Nutrition Facts : Calories 150, Fat 1.8, SaturatedFat 0.5, Sodium 406.4, Carbohydrate 31.9, Fiber 3.7, Sugar 19.6, Protein 3.7
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