Try this Mini Crustless Pumpkin Pies recipe, or contribute your own.
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 3 large egg yolks
- 2 tablespoons pure maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1 cup full-fat coconut milk (from a can not a carton)
- 3/4 cup pumpkin puree (not pumpkin pie mix)
- 2 tablespoons coconut sugar (or brown sugar)
- coconut whipped topping for serving (i like sodelicious cocowhip)
- Carbohydrate 16.0468349960142 g
- Cholesterol 3776.04 mg
- Fat 81.2374387499853 g
- Fiber 0.18043749513885 g
- Protein 48.5479424999987 g
- Saturated Fat 29.2332228124964 g
- Serving Size 1 1 Serving (314g)
- Sodium 147.617374999456 mg
- Sugar 15.8663975008753 g
- Trans Fat 3.20812212499902 g
- Calories 991 calories
Step-by-step
- Preheat oven to 325 degrees then lightly spray 4, 4 or 5oz ramekins with nonstick spray and set aside.
- Add all ingredients to a large bowl then whisk until smooth. Strain mixture through a fine mesh sieve into a bowl with a pouring lip then pour into prepared ramekins.
- Heat 4 cups water until simmering.
- Place ramekins into a large baking dish (may need to use 2) then place onto oven rack. Very carefully pour the hot water into the baking dish until it comes halfway up the sides of the ramekins, being careful not to splash any water inside. Bake for 35-40 minutes or until the centers of the pies are set. Carefully remove baking dish from oven then let ramekins sit in the hot water for 15 minute before removing and placing onto a cooling rack. Cool for an additional 20 minutes then cover tightly with saran wrap and refrigerate. Top with whipped topping before serving, if desired.
Traditional baked pumpkin pie relies on heavy dairy and a sturdy pastry crust to absorb excess moisture, whereas removing the crust leaves custards entirely vulnerable to weeping. Achieving a smooth, sliceable set without starches requires precise thermal control because eggs coagulate rapidly when subjected to direct, dry oven heat. Whisking the pumpkin puree, spices, and sweeteners together before tempering prevents pockets of undissolved sugar from caramelizing prematurely against the ceramic ramekin walls.
Controlling Custard Structure
Straining the liquid mixture through a fine-mesh sieve removes stubborn pumpkin fibers that would otherwise create a grainy mouthfeel. Pouring the resulting base into four four-ounce ramekins and placing them inside a hot water bath insulates the protein matrix from harsh bottom heat. Maintaining the oven at 325 degrees ensures the yolks thicken gently without splitting or developing microscopic air bubbles. Leaving the porcelain vessels undisturbed in the residual hot water for fifteen minutes post-bake finalizes the internal set. Subsequent refrigeration for at least two hours firms the high-fat coconut milk solids into a cohesive structure.
- Swapping maple syrup for granulated sugar introduces extra liquid weight, which requires an additional teaspoon of coconut flour to absorb the excess moisture.
- Using carton-based plant milks instead of full-fat canned varieties results in a watery consistency that completely fails to gel.
- Covering the chilled ramekins tightly with plastic wrap prevents surface drying during a storage window of up to forty-eight hours.
