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Crustless Pumpkin Pie

The technically correct term for this recipe is “Pumpkin Flan”. I’m pretty sure you need a crust to call something a pie. But I think the word flan is a little gross sounding, and I adore everything about pumpkin pie except the crust, so I’m doing this recipe on my own terms. Crustless Pumpkin Pie it is. Am I the only one who says “So let it be written, so let it be DONE!” in my head every time I make a unilateral decision to change something? My husband completely disagrees with me on this – he says the crust is the best part of any pie. Since I’m the baker in the family, I get to make these babies the way I like them! Hooray for me! These little individual pies are perfect for an after dinner treat. They are light and perfectly pumpkin pie-y. With no guilt at all! Added bonus, they take about 5 minutes to throw together and pop in the oven.

Just mix up the ingredients in a bowl…I know, it’s a snowflake bowl, what can I say, I love it. And yes, you are reading that right. Cayenne pepper (just a pinch) goes in too. Put some empty custard cups into a large roasting pan.

Scoop up the filling into your custard cups.

Move your roasting pan to the oven and pour boiling water around the edges. Do not attempt to pour the boiling water and THEN move the pan. You will have a sloshy mess!!

Once they are slightly puffed and firm around the edges, take the pan out and (carefully!) remove the custard cups to cool. I like to use rubber ended tongs for this part.

I’ve had these warm(ish) and completely cooled in the fridge. I like them cold much better. Probably however you enjoy your pumpkin pie is exactly how you’ll want to eat these. They are full of the flavors of fall and rich pumpkin. Slightly sweet and oh so delicious!

Yuuum yummmy!!

Crustless Pumpkin Pie
adapted from Weight Watchers

    • ½ cup brown sugar, unpacked
    •  18 teaspoon cayenne pepper
    • 1 teaspoon pumpkin pie spice
    • 18 teaspoon salt
    • 1 (16 ounce) cans pumpkin puree ( not pie filling)
    • 1 cup fat-free evaporated milk
    • ¼ cup orange juice
    • ¾ cup fat free egg substitute
    • 8 tablespoons light whipped topping

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together the sugar, pumpkin pie spice, cayenne and salt in a large bowl.
  3. Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
  4. Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
  5. Bake until firm around the edges and slightly puffed, approximately 45 minutes.
  6. Carefully remove cups from water, cool completely, cover and refrigerate.
  7. Before serving, top each serving with a tablespoon of whipped topping.
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