Individual Crustless Pumpkin Pie Custards Gluten Free Recipes

GLUTEN FREE CRUSTLESS PUMPKIN PIE

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.

INDIVIDUAL CRUSTLESS PUMPKIN PIES (AKA PUMPKIN CUSTARDS)

Steps:

• 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.

INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)

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.