Crustless Pumpkin Pies
These mini Crustless Pumpkin Pies have a crunchy walnut streusel top layer and are the perfect fall dessert recipe. The pumpkin custard is like a classic pumpkin pie filling but instead of the soggy bottom crust, this recipe's creator opted for a layer of sweet crunchy walnut streusel on top. Of course if you want to save some fat and calories you can skip the streusel altogether and just make the pumpkin custard as a stand-alone dessert. But beware, the streusel is so delicious that it’s worth the extra calories.
Notes
This recipe makes four ½ cup ramekins. For more decadent pumpkin custard replace the milk with heavy cream or half and half. If you are not making the optional streusel, bake the custard for an additional 5-7 minutes. If you’re not following a gluten free diet you can substitute regular Bisquick or all purpose flour for the gluten free Bisquick in the streusel topping.
For more gluten free recipes and information about Anne, check out her Featured Foodies profile page.
Preparation Time10 min
Cooking Time50 min
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup brown sugar, firmly packed
- 2/3 cup milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- FOR THE WALNUT STREUSEL:
- 4/5 cup gluten free Bisquick
- 4/5 cup brown sugar
- 1 tablespoon butter, cold
- 1/2 teaspoon cinnamon
- 1/4 cup chopped walnuts
Instructions
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Preheat the oven to 325 degrees F.
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Put a pot of water on to boil, and grease 4 ramekins then place them into a baking pan.
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In a large bowl whisk together the pumpkin puree, eggs, brown sugar, milk, pumpkin pie spice and vanilla extract until well combined and very smooth.
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Pour the boiling water into the baking pan until it reaches just over 1/3 of the way up the sides of the ramekins.
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Evenly distribute the pumpkin custard among the 4 ramekins then cover the pan with foil and bake for 40 minutes.
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To make the streusel, in a small bowl stir together the brown sugar, cinnamon and Bisquick then add the cold diced butter and work the butter into the dry mixture until the mixture resembles coarse crumbs. Stir in the chopped walnuts and set the bowl aside in the refrigerator.
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When the custard is done baking, remove the pan from the oven, uncover and let them rest for 10 minutes to deflate a little. Evenly spoon the streusel over the mini pies and return the pan to the oven to bake uncovered for 10 additional minutes.
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Let the ramekins cool in the pan until they are cool enough to handle then remove them from the pan to cool completely. These can be served either warm or chilled which is my personal preference.
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