Itʼs pumpkin seasoning and we love it not only because it is delicious, but pumpkin is loaded with vitamins and we donʼt want you to be deprived. So we developed this crustless pumpkin pie that is sure to satisfy. testers note: My husband saw the puffy pies come out of the oven and couldnʼt wait for them to cool. He ate it immediately while hot and puffed and wouldnʼt try another way. I saved one to cool and deflate and place in the fridge for the next day. My son devoured that one said it was better that way, so enjoy however you prefer.
Healthier Pumpkin Pie
Servings
6 Servings
Ingredients
- 1 1/2 cups whole milk or coconut milk
- 4 eggs
- 2 tablespoons cornstarch or tapioca starch
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie seasoning
- Pinch of kosher or sea salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325F.
- Special equipment: 6 4-ounce ramekins
- Heat a kettle of water to a simmer for water bath.
- Heat milk in a small saucepan until barely steaming. Whisk eggs and starch together. Pour warm milk over egg mixture while whisking like a maniac to prevent eggs from scrambling! Add maple syrup, pumpkin, spices, salt and vanilla. Whisk together.
- Pour mixture into ramekins. Spoon off any foam from atop of the custards.
- Place ramekins in a casserole with at least 2 inch sides. Place in oven and pour steaming water into the casserole.
- Poach puddings for 40-50 minutes. The mixture should be just a bit jiggly when gently jostled.
- Remove the whole set-up from oven and allow custards to remain in waterbath from about 30 minutes. Transfer to refrigerator and chill for at least 3 hours or overnight before serving.
Nutrition
Nutrition Facts
Healthier Pumpkin Pie
Amount per Serving
Calories
180
% Daily Value*
Fat
5
g
8
%
Cholesterol
120
mg
40
%
Sodium
110
mg
5
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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