Individual Crustless Pumpkin Pie Custards Gluten Free Recipes

INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)

Individual Crustless Pumpkin Pie Custards (Gluten-Free) image

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

Ingredients

Cooking spray or butter for ramekins
1 15- oz can pumpkin
½ cup natural cane sugar
½ teaspoon fine grain sea salt
½ teaspoon grated fresh ginger (grated on microplane)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon ground cardamom
½ teaspoon vanilla paste or 1 teaspoon vanilla extract
2 large eggs
1 ½ cups half-and-half
Lightly sweetened whipped cream
Candied Maple Pecans, chopped (recipe link in header)

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.

GLUTEN FREE CRUSTLESS PUMPKIN PIE

Gluten Free Crustless Pumpkin Pie image

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

Ingredients

2 eggs
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground ginger
1 ¼ cups evaporated milk
1 (15 ounce) can pumpkin puree
¼ cup chopped pecans

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

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