Shake up your Thanksgiving with this bite-sized and crust-free mini pumpkin pie recipe.
Served creme brulee-style in ramekin cups, it’s the perfect petite-sized dessert.
Crustless Mini Pumpkin Pies Recipe
what you'll need
- 1 15 oz can pumpkin purée
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 Tbsp maple syrup
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- 2 eggs beaten
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp ground cloves
- whipped cream dairy or dairy-free
let's do it
- Preheat oven to 425 degrees.
- Combine all ingredients (except whipped cream) and mix 2-3 minutes or until thoroughly combined. Pour pumpkin mixture into greased 6-8 ramekins until they are ⅔ full.
- Bake 15 minutes at 425 degrees, then reduce to 350 degrees and bake an additional 45 minutes.
- Let cool for an hour before serving with a dollop of whipped cream!
One Last Thing
Don't be afraid to get creative with topping your mini pies. Try dark chocolate chips, pecan pieces, caramel drizzle and even dried figs!
Nutrition
Calories: 289kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 114mgSodium: 262mgPotassium: 279mgFiber: 1gSugar: 31g
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