Pumpkin pie and other pumpkin desserts may just be one of the best things about Fall. We don’t wait for Thanksgiving around here to enjoy a tasty pumpkin pie but we do simplify with various crustless versions. For the filling I use the classic Libby’s recipe with a pinch more ginger and a tad less sugar and a little maple syrup. If you love the flavor of maple with pumpkin simply use a full 1/2 cup maple syrup and ditch the sugar. I skip the crust and add an oatmeal crumble to the top for an easy week day treat.
Pumpkin desserts also have the benefit of adding healthful nutrients like Vitamin A, Vitamin E, iron and fiber. You can prepare baking pumpkins for this recipe or just use canned pumpkin. Either way works!
- ¼ cup maple syrup
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼th teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz) pumpkin
- 1 can (12 fl oz) low fat evaporated milk
- 2 tablespoons brown sugar
- ½ cup oats
- ¼ cup oat or whole wheat pastry flour
- ¼ teaspoon salt
- 2 tablespoons cold butter
- Preheat oven to 425 degrees. Spray 8 small ramekins (will make 6 regular size) with non stick cooking spray.
- Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- Pour into individual ramekins and place ramekins. Fill a shallow pan with water about ⅓rd of the way. Place the ramekins filled with pie mixture in the pan like they're sitting in a bath.
- Bake in oven for 15 minutes. Meanwhile, mix together the brown sugar, oats, flour and salt in a small bowl. Cut in the cold butter.
- After 15 minutes of initial baking, pull ramekins out and sprinkle the oat mixture evenly over each pie. Decrease the heat to 350 degrees, put pies back into the oven and cook for 40 -50 minutes, until a toothpick inserted in the middle comes out clean.
- Cool completely and serve.
Meri Raffetto is the founder of Real Living Nutrition, triplet mom, dog butler and author of the Glycemic Index Diet for Dummies® and coauthor of Glycemic Index Cookbook for Dummies® and Mediterranean Diet Cookbook for Dummies®.