Crustless Mini Pumpkin Pies Recipe
Skip right to the good stuff with this crustless mini pumpkin pies recipe served in small ramekins.
Ingredients
- 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
Instructions
- 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!
Notes
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: 289kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 114mg | Sodium: 262mg | Potassium: 279mg | Fiber: 1g | Sugar: 31g