INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (GLUTEN-FREE)
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
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.
INDIVIDUAL CRUSTLESS PUMPKIN PIES (AKA PUMPKIN CUSTARDS)
The best part of the pumpkin pie! Perfectly creamy and spiced pumpkin pie filling is baked in individual ramekins for mini custards. An easy gluten free dessert or for those who aren't crust lovers.
Provided by Brianne @ Cupcakes & Kale Chips (Slightly adapted from Martha Stewart's Traditional Pumpkin Pie)
Time 50m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 248 kcal, Carbohydrate 40 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 301 mg, Fiber 2 g, Sugar 34 g
PUMPKIN CUSTARD
Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.
- Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
PUMPKIN CUSTARD
This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.
Provided by Chardonnay Queen
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
- Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
- Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
- Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g
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- Bring 1 quarter water to boil for a water bath. Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees F.
- Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar and evaporated milk. Bring to a simmer.
- Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups. Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups.
- Bake until the custards are set, about 30 minutes. Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.
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From casualfoodist.com
5/5 (115)Category DessertCuisine AmericanTotal Time 4 hrs
- Preheat oven to 350 degrees. Place all ingredients into a large mixing bowl and whisk together until thoroughly combined.
- Divide the pumpkin mixture evenly between 6 (6-8oz) ramekins. Place the ramekins in a 9x13 baking pan and add hot water to a depth of 1 inch. Bake for 50 minutes (or until a toothpick inserted in the middle comes out clean). Remove ramekins from the baking dish and cool to room temperature on a wire rack. Refrigerate for at least 3 hours before serving.
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