Crustless Pumpkin Pie Pudding
User Reviews
4.8
-
Prep Time
25 mins
-
Cook Time
1 hr
-
Total Time
1 hr 25 mins
-
Servings
8 servings
-
Calories
169 kcal
-
Course
Dessert
-
Cuisine
North American, American, Canadian
Crustless Pumpkin Pie Pudding
Description
In this recipe, the pumpkin pie filling is blended gently to combine ingredients without incorporating too much air, which helps reduce cracking during baking. Eggs are added last and pulsed briefly to preserve the texture. After blending, the mixture is rested to settle before baking in individual ramekins or mini pie dishes.
The custard bakes to a tender, creamy consistency with a smooth surface. Careful cooling is advised to prevent condensation that may affect texture. This dessert portion is flexible with optional toppings such as whipped cream or coconut cream for dairy-free versions, maple syrup, or granola for crunch.
Different sweeteners or starches can substitute eggs or maple syrup depending on dietary preferences, maintaining the custard set and sweetness. Baking times vary with the depth of the custard in the dish, usually around 22 to 30 minutes. Cooling completely before covering or serving ensures the best texture and prevents moisture issues.
Ingredients
To serve
- Whipped Cream optional, sweetened
- maple syrup optional
- Greek yogurt optional
- coconut cream optional (dairy free / vegan option, whipped
- granola optional (for texture contrast)
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
- Allow the pudding to cool completely before covering to avoid condensation that causes watery texture.
- You can substitute eggs with 45 g cornstarch to create the custard if desired.
- Maple syrup may be replaced with honey or sugar alternatives; adjust quantity to taste for sweetness.
- Baking time depends on custard depth; shallower dishes require less time for proper set.
- Placing ramekins on a baking sheet helps with handling and even baking in the oven.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
