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.
- Cook Time
- Prep Time
- 6 individual piesServings
- 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
Preheat oven to 325F.
Special equipment: 6 4-ounce ramekins
1. Heat a kettle of water to a simmer for water bath.
2. 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.
3. Pour mixture into ramekins. Spoon off any foam from atop of the custards.
4. Place ramekins in a casserole with at least 2 inch sides. Place in oven and pour steaming water into the casserole.
5. Poach puddings for 40-50 minutes. The mixture should be just a bit jiggly when gently jostled.
6. 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.
- Serving Size: 1 pie
- Calories: 180
- Carbohydrate Content: 27 g
- Cholesterol Content: 120 mg
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Sodium Content: 110 mg
- Sugar Content: 21 g