Tuesday, November 26, 2013

Easy Crustless Pumpkin pie

Crust-less Pumpkin Pie

The pumpkin pie is one of America's favorite desserts either for Thanksgiving or Christmas feasts traditions. But the downside of this delicious dessert is the many calories we endure during the holidays. This crust-less version of the traditional pumpkin pie can decrease some calories that is from the crust. Every little calories count when it comes to trying to eat healthy around the holidays.


  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 1 teaspoons of cinnamon
  • 1/2 teaspoons of ground ginger
  • 1/4 of cloves
  • 2 large eggs
  • 1 can of pumpkin puree (12 to 16 oz)
  • 1 can of evaporated milk (12oz)
  • about 5-6 creme brulee or baking cups
  *note 3 1/4 teaspoon pumpkin pie spice can be substituted for ginger,cinnamon,and cloves but the taste will slightly differ.


  • Crushed gram-crackers (optional)
  • whipped cream
  • dashes of cinnamon


 Preheat oven to 350 f.

In a small bowl, mix the sugar, salt, ginger, cinnamon, and cloves. Whisk the eggs in a large bowl follow by the sugar mixture and pumpkin puree.Gradually stir in the evaporated milk as you whisk.

POUR about 1/2 way into the baking cups. Place baking cups on a baking pan for easy carrying. Bake for about 25 to 20 minutes or until the center comes out clean with a tooth pick. Cool the pumpkin for at least 20 to 30 minutes before garnishing with whipped cream, crushed gram cracker and a dash of cinnamon.