Hey guys, I finally figured out what to do with the extra pumpkin other than just adding it to my oatmeal.
Crustless pumpkin pies are super easy to make and gluten free! You can also make these dairy free by subbing the milk for a non-dairy version.
For a low carb version, sub the sugar for any sweetener of your choice and adjust the measurement.
First start by preheating your oven to 350F and setting up either small ramekins or liners in a cupcake pan. Spray with non-stick cooking spray to prevent sticking.
In a medium bowl mix together 1 whole egg, 1 tsp of each cinnamon & ginger, 1/4 tsp nutmeg, 1/8 tsp cloves & all spice, dash of salt, splash of vanilla, 1/2 cup sugar.
Then when combined stir in 1/4 cup evaporated milk.
Scoop ~1/4 cup of the batter into the containers to bake.
Bake for 15 min, then turn the tray around, and bake for 25-30 min.
Using the fork method, insert a fork, knife, toothpick.. whatever have you into the center of each. If they come out clean, they’re done. If not, bake for another 10 min and repeat until done. Mine took ~45min. Cooking time will defer depending on baking method you use, i.e. muffin tins, ramekans, large pie dish, etc.
Let cool when done baking. If using muffin cups, you’ll want to remove them from the muffin tin when touchable (not hot) or they’ll be wet from the pumpkin.
Enjoy with some whipped cream on top! Store in the fridge.
