Abbys Pumpkin Pie Crustless Custard Recipes

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.

ABBY'S PUMPKIN PIE CRUSTLESS CUSTARD

Steps:

• In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
• Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
• Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.

PUMPKIN CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
• Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
• Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
• Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

CRUSTLESS PUMPKIN PIE CUSTARD

Steps:

• Beat eggs and mix in bowl with remaining ingredients.
• Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.

CUSTARD PUMPKIN PIE - CRUSTLESS

Steps:

• 1. Spray an 8 or 9-inch pie plate with non-stick butter spray;set aside. Preheat oven to 425^.
• 2. In your large mixer bowl add the brown sugar, salt.cinnamon, cloves and pumpkin pie spices and eggs. Beat well until well blended.
• 3. Add the pumpkin until well mixed. Slowly pour milk into pumpkin mixture;until well blended. Pour into prepared pie plate; put a ring of chopped pecans around the outside edge of the filling. Place in oven and bake for 15 minutes.
• 4. Turn oven temperature down to 350^ and bake for 45 more minutes or until silver knife inserted in the center comes out clean. Cool on wire rack. Serve with whipped cream topping. Store uneaten pie in refrigerator