Tiny Crustless Pumpkin Pies

I’ve never met a pie that actually needed a crust. I know there are crust recipes that are better than others, but most of the time I end up eating around the crust anyway, so why not make it without!?

You’re getting less carbs, less sugar, and more of the good stuff with this recipe!

You can have your pie and eat it too! Plus this pie is filled with healthy ingredients.

Baking note: If you don’t have all of the ingredients to make your own pumpkin pie spice from scratch for this recipe (that’s what all of the spices below are) just use the premixed pumpkin pie spice. In that case I would use one TBLS of pumpkin pie spice and omit the rest of the spices below, but still keeping the salt in the recipe. You still want to add the salt if you’re using the premixed pumpkin pie spice.

If you’d like to purchase the 3-6-9 oil that I use for most of my baking needs you can purchase it using this link http://bit.ly/2gcfGiQWhen you use this link 20% of all proceeds from this sale help support Second Harvest Heartland and St. Jude Research Hospital for Children

 

Tiny Crustless Pumpkin Pies
Print Recipe
I've never met a pie that actually needed a crust. I know there are crust recipes that are better than others, but most of the time I end up eating around the crust anyway, so why not make it without!? You're getting less carbs, less sugar, and more of the good stuff with this recipe! You can have your pie and eat it too! Plus this pie is filled with healthy ingredients!
Servings Prep Time
4 5 min
Cook Time
45 min
Servings Prep Time
4 5 min
Cook Time
45 min
Tiny Crustless Pumpkin Pies
Print Recipe
I've never met a pie that actually needed a crust. I know there are crust recipes that are better than others, but most of the time I end up eating around the crust anyway, so why not make it without!? You're getting less carbs, less sugar, and more of the good stuff with this recipe! You can have your pie and eat it too! Plus this pie is filled with healthy ingredients!
Servings Prep Time
4 5 min
Cook Time
45 min
Servings Prep Time
4 5 min
Cook Time
45 min
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees. I use either six small ramekins or four large ramekins, or 8 muffin tins for this recipe. Prep the ramekins with cooking oil. I will either use coconut oil or Eniva 3-6-9 oil to prep my ramekins so the filling doesn't stick. If you're using ramekins you'll need a cookie sheet to set them on in the oven. If you're using muffin wrappers you'll need a muffin tin. Mix ingredients in a medium size bowl. spoon mixture in your choice baking dishes. Bake at 350 degrees for 45 mins. Let cool before enjoying To prep my ramekins I use an oil that has a smoke point of over 520 degrees and it's full of your omega 3-6-9. You can purchase it by using the link above in the body of the blog.
Share this Recipe
 
Share