This is what I want for Thanksgiving dessert. Times ten. Yes, I tend to overdo it…shocker.
I think a crust-less option at every table would be awesome! Granted, I love a good crust now and then, but if I love the filling, I’m scooping it out and getting seconds!
This Pumpkin Pie Custard tastes just like your traditional filling, but because it’s made with Greek yogurt, almond milk, and a hint of agave, it’s literally guilt-free. I’d have no qualms eating this as a healthy snack…in fact, that’s what I will be doing.
So, after your jeans are popping open because you crammed as much green bean casserole into your gab as you could fit, and you’re just about to cry because the dessert table is being rolled out, have no fear! A lighter pumpkin pie is here!
The recipe is easily doubled/tripled/etc for however many peeps will be at your table, but for just a nice evening when it’s you and your somebody (or just you and your pup…whateves), the three-custard portion is perfect. And, it comes together in a snap! Literally, just stir all this stuff together, then throw it in the cups and into the oven (in a mini Jacuzzi water bath). You’ll be a Thanksgiving superhero (literally you will be if you have any gluten-free eaters)!
Pumpkin Pie Custard (pie, no crust)
(makes 3 custard ramekins)
½ cup pumpkin puree (not pie filling!)
½ cup unsweetened almond milk (or skim milk)
1 egg
¼ cup nonfat plain Greek yogurt (I used Chobani)
2 Tbs. agave nectar
½ tsp. vanilla extract
1 tsp. cornstarch
¼ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
~Preheat oven to 350 degrees F. Place 3 baking ramekins into a larger baking dish (they fit into a 9×9” dish).
~On the stovetop, have a kettle of water heating.
~In a mixing bowl (one with a pour spout is best!), start whisking together the pumpkin, milk, egg, yogurt, agave, and vanilla. When it is fully mixed together, add all of the spices and the cornstarch and whisk well, ensuring the cornstarch isn’t clumping at the bottom. Pour the custard mix into the ramekins, trying to evenly distribute it.
~Pour the hot water into the baking dish, around the ramekins. Fill the dish to about half-way up the ramekins. Place the whole baking dish into the oven and bake until they look set, about 35 min (if you carefully move the dish, the centers will barely jiggle). Let the baking dish cool for about 10 min before carefully removing the custard cups. Let them cool completely or serve them warm, topped with a bit more cinnamon (and whipped cream if you so incline)! Enjoy! Refrigerate any uneaten custard, covered with plastic wrap.
*Recipe adapted from Tasting Table Test Kitchen
PS: I love how when I make recipes around this time of year, certain people come to mind and I feel like I’m baking for them specifically. Like when I was making this Pumpkin Pie Custard, my blend (blogger friend) Lindsay came to mind because she’s fabulously fit, g-free, and has been getting into the pumpkin spirit on her blog too!
Do certain people come to your mind as you bake?
oh and now i will think of you when i devour these! tee hee. Totally gonna make them for thanksgiving! yea.
They’ll be a perfect end to your feast! 🙂
Do you have an alternative to cornstarch? Just curious. I have been doing clean eating and try to avoid processed products. Great recipe, looking forward to try it.
I haven’t tried it with any alternatives, but I’m sure you could try it with flaxmeal, milled chia, or coconut flour (maybe 2tsp if you try the coconut flour). Let me know how it turns out for you!
I so wanted to try it, it looks delicious and tasty, yummy
Thanks! You should!