8/18/2023 0 Comments Healthy foodie girl pumpkin pieWhen you’re ready to devour, dollop the Mini Crustless Pumpkin Pies with LOTS of whipped cream. Gag! Take the extra 2 minutes to create a water bath – you won’t regret it. Not only is the non-water bath pie totally uneven but a skin formed on top too. This is why we bake the pies in a water bath! I baked one of the ramekins straight on the oven rack to show you the difference, as seen below. Cover tightly with saran wrap then refrigerate until you’re ready to eat. Carefully pour the hot water into the baking dish until it comes halfway up the sides of the ramekins, then gently slide the oven rack all the way into the oven being careful not to slosh any water into the pies.īake for 35-40 minutes, or until the centers of the pies are set, then carefully pull the baking dish out of the oven and let the pies sit in the water bath for 15 minutes before removing and cooling on a baking rack for an additional 20 minutes. Heat 4 cups water in a saucepan or in the microwave until simmering then place the baking dish with the ramekins inside on your oven rack. So, pour the pumpkin filling mixture into 4oz or 5oz ramekins (either size works) that have been lightly sprayed with nonstick spray then place the ramekins inside a large baking dish. To avoid ugly cracks, uneven baking, and a skin forming on top of the crustless pumpkin pies, we need to bake them in a water bath. This is an important step to achieve a super smooth pumpkin pie filling so try not to skip. Whisk until smooth then strain the mixture through a fine mesh sieve into a bowl with a lip. Start by adding canned coconut milk to a large bowl with canned pumpkin puree, egg yolks, pure maple syrup, coconut sugar, vanilla, cinnamon, and pumpkin pie spice. How to Make Crustless Pumpkin Pie Step 1: Make the Pumpkin Pie Filling Let thaw in the refrigerator for 24 hours prior to serving. Wrap the dish in foil then freeze for up to three months. Can Crustless Pumpkin Pie be frozen? Absolutely! Prepare, bake, then cool the pies completely, and then wrap in plastic wrap and refrigerate until thoroughly chilled.Can you make Crustless Pumpkin Pie ahead of time? Yes! Prepare, bake, then cool the pies completely before wrapping in plastic wrap and refrigerating 1-3 days prior to serving.Vanilla, Cinnamon, Pumpkin Pie Spice: these flavorings and spices provide the classic pumpkin pie flavor experience even though we’re ditching the crust.I have not tested this recipe with sugar substitutes. If you don’t have coconut sugar on hand, you can substitute brown sugar in its place. Be sure you’re using pure maple syrup vs pancake syrup – the flavor difference is night and day. Egg yolks help the filling set up and add richness to the dessert. I’ve found some organic and/or store brand pumpkin purees to be gritty, while Libby’s is always very smooth. I prefer Libby’s canned pure pumpkin puree for this recipe. Coconut milk creates a smooth and rich dairy free filling – and I promise the pies do not taste like coconut. No evaporated milk needed for this crustless pumpkin pie. I love that I always have all the ingredients needed to make Crustless Pumpkin Pie on hand. Or, if you’re watching your carbs, these crustless cuties are definitely a lower carb swap for traditional pumpkin pie. That said, if you’ve got a friend or family member who eats gluten free or dairy free, I promise they’ll love devouring an entire crustless pumpkin pie to themselves this Thanksgiving. I am not kidding when I say that this rich, creamy, and heavily spiced pumpkin pie filling mixture tastes exactly like his - made a little healthier because it’s naturally sweetened with pure maple syrup and coconut sugar, plus we’re ditching the fat-laden crust. My Dad makes a MEAN pumpkin pie for Thanksgiving every year and I have so missed having a slice or 7 after the big meal since being diagnosed with Celiac Disease. They are perfection!įood Allergy Friendly + Lower Carb Dessert These no crust pumpkin pies taste like a big ol’ slice of traditional pumpkin pie – minus the crust. ![]() Well I’ve got another pumpkin dessert idea to add to the list – Crustless Pumpkin Pie: aka portion controlled, creamy pumpkin pie filling that’s not only gluten free, dairy free, and make ahead, but naturally sweetened too. While October was all about pumpkin drinks, November has been pumpkin cheesecakes, pumpkin parfaits, and pumpkin pies, oh my! I don’t know about you, but my social media feeds are ALL pumpkin desserts right now.
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