Crustless Pumpkin Pies
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 398 mL / 15 oz. can of pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs and 1 egg yolk
  • 1 cup heavy (35%) cream
  • 1½ teaspoons pumpkin pie spice (see note below)
  • ¾ cup organic cane sugar (or regular white sugar will work)
  • Pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees.
  2. Whisk all the ingredients together in a large mixing bowl. Divide the mixture between 6 to 8 small ramekins.
  3. Place the ramekins onto a large baking sheet, and bake for about 30 minutes, or until the tops of the pies are firm to the touch and beginning to crack.
  4. Let cool completely and serve at room temperature with a dollop of whipped cream and a sprinkle of cinnamon.
  5. If you want to make these in advance, pop the cooled pies into the refrigerator and pull them out and let them come to room temperature a couple of hours before serving.
Notes
I like the simplicity of pumpkin pie spice, but if you don't have any in your pantry you can use the following spices instead: ¾ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/crustless-pumpkin-pies/