Crustless mini pumpkin pies recipe

Crustless Mini Pumpkin Pies

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

Crustless Mini Pumpkin Pies Recipe

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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Servings 6 -8 mini pies
Calories 289 kcal

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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Crustless mini pumpkin pies recipe