Crustless Pumpkin Pie Pudding
User Reviews
4.8
261 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr
-
Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
169 kcal
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Course
Dessert
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Cuisine
North American, American, Canadian
Crustless Pumpkin Pie Pudding
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This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won't miss the crust at all! It's gluten free and refined sugar free, with options for sugar free, dairy free, and vegan diets! Super adaptable, foolproof results.Makes 1 crustless pumpkin pie pudding / custard (9 inch diameter).EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
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Ingredients
To serve
- sweetened whipped cream optional
- maple syrup optional
- Greek yogurt optional
- Whipped coconut cream optional (dairy free / vegan option)
- granola optional (for texture contrast)
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Instructions
To make the mixture in the blender
- Place all the ingredients in a blender, except for the eggs. Blend until everything is just mixed through. Be careful not to overmix. Then add the eggs, and pulse to break the eggs and to start mixing it. Blend for no more than 1 minute to mix in the eggs. Stir to make sure everything is mixed through well. Let the mix rest for about an hour. This is to remove any excess air.
- Pour into the dish and bake as per recipe. Blending the filling is easier, but it can lead to more cracks in the baked custard (due to more air incorporation).
Notes
- Calories in 1 individual pumpkin pie ramekin = 140 kcal
- Calories in 1 individual pumpkin pie (mini pie dish) = 270 kcal
- It’s important to allow the pumpkin pie puddings to cool completely before covering them. You can speed up the cooling process by placing the dishes in a water bath (where the water level travels halfway up the dish). The residual heat will continue to cook the custard, while the excess water evaporates.
- If you cover the pumpkin pie pudding with plastic wrap before it’s completely cooled down, there'll be condensation that will drip back into the pie and make it watery.
- In place of the eggs, use a total of 45 g / 4 ½ tbsp of cornstarch in the recipe.
- 45 g / 4 ½ tbsp
- 45
- 4 ½
- of cornstarch in the recipe.
- For a single pie - You can substitute the 1/2 cup maple syrup with 1/2 cup honey. If you're using brown sugar or a sugar substitute, use 3/4 cup (150 g).
- Use up to ¾ cup /180 mL maple syrup / honey for a sweeter option.
- Use up to ¾ cup /180 mL maple syrup / honey for a sweeter option.
- Replace the maple syrup/sugar AND the evaporated milk with 1 can / 300 mL of condensed milk.
- 1 can / 300
- 1
- 300
- Arrowroot starch - Use an equal amount of arrowroot starch.
- Tapioca starch - Use double the amount of tapioca starch.
- Measure the pumpkin pie custard into the smaller ramekins using a measuring cup. Add ½ cup of the custard into the ½ cup ramekins, and 1 cup of the custard into the mini pie dishes.
- It’s easier to move the dishes in and out of the oven if you place them all on a larger baking sheet / tray. I use a half baking sheet.
- Bake the ½ cup ramekins for about 22 - 25 minutes. The ramekins I use are flat ramekins, where the pumpkin pie custard only fills up about 1 1/2 inches deep. If it's a taller baking dish, the custard will take longer to bake.
- Bake the 1 cup mini pie dish for about 30 minutes (the pumpkin pie custard only fills up about 1 1/2 inches.)
- Remove the baking tray from the oven, and then transfer the smaller dishes onto a cold surface to let the individual pumpkin pie puddings cool completely.
Nutrition Information
Show Details
Serving
1slice
Calories
169kcal
(8%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
79mg
(26%)
Sodium
144mg
(6%)
Potassium
313mg
(9%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
8475IU
(170%)
Vitamin C
3.1mg
(3%)
Calcium
171mg
(17%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 169kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 144mg | 6% |
| Potassium | 313mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 8475IU | 170% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 171mg | 17% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
261 reviews
Excellent
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