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Welcome to my blog where you'll find dishes that takes little time, where the ingredients are easy to find and above all, taste good! I hope you'll follow along with me as I share what I love. (Read more...)

No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream

No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream

Topped with a boozy bourbon maple whipped cream, these no-crust mini pumpkin pies will please everyone. 

 No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream | Topped with a boozy bourbon maple whipped cream, these no-crust mini pumpkin pies will please everyone.

Keep everyone at your Thanksgiving table happy with their own serving of pumpkin pie. 

Delicious and gluten free because this traditional pumpkin pie is missing the crust. 

This recipe couldn’t be easier. The filling took five minutes to mix together. 

 No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream | Pour the filling into individual ramekins and bake them in a hot water bath.

No rolling out the crust.

No burned edges.

No cracked pie. 

 No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream | These crustless pumpkin custard cups are delicious or with or without whipped cream.

Have you ever baked a pumpkin pie and had the creamy custard crack right down the middle?

To avoid that, these no crust mini pumpkin pies are baked in a hot water bath. 

Everyone gets their own serving. 

 No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream | This forkful of pumpkin custard tastes just like pumpkin pie without the crust.

Deliciously creamy like custard should be! 

And suitable for all your gluten-free guests this Thanksgiving.

These mini crustless servings take less time in the oven yet still taste like traditional pumpkin pie.

I amped up the flavor by adding a splash of Kentucky bourbon and sweet maple syrup to my whipped cream for an adult dessert.

 No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream | This easy recipe takes minutes to mix and pour into individual ramekins before baking in a hot water bath in the oven.

How to bake in a water bath

  • Using a bath helps temper the heat of the oven and adds moisture preventing cracking and a rubbery pie surface. 

  • Using a lower heat along with boiling water allows for a more even baking time. 

  • Make sure to use boiling water so your mini pumpkin pies cook faster. 

  • Use a paper towel in the pan to keep the ramekins from sliding around.

  • Add the boiling water to the pan after you place it in the oven. 

  • Remove one of the ramekins from the dish to make it easier to add the boiling water.

 No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream | Each crustless pumpkin pie cup is topped with sweet bourbon maple whipped cream.

Want to learn how to make a No Crust Mini Pumpkin Pies?

Pin it to your Dessert or Holiday board to save for later!  

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No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream

Topped with a boozy bourbon maple whipped cream, these no-crust mini pumpkin pies will please everyone. 

Prep time: 5 minutes | Cook time: 35 minutes | total time: 1 hour

Serve 6

Ingredients

  • 1 (15-ounce) can pumpkin

  • 1 (14-ounce) can sweetened condensed milk

  • 2 eggs, slightly beaten

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon nutmeg 

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla

  • 1/2 cup whipping cream

  • 1 tablespoon maple syrup

  • 1 teaspoon bourbon

Instructions

Preheat the oven to 350°F. Boil a tea pot full of water and set it aside once boiling. Place one paper towel on the bottom of a 9 x 13 inch glass casserole dish. Place six ramekins on top of the paper towel. 

Mix together the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and vanilla. 

Fill each of the ramekins with the pumpkin pie filling. Remove one of the filled ramekins from the baking dish.

Place the baking dish containing the ramekins in the middle of the oven.  

Pour the hot water slowly into the glass baking dish half way up the sides of the ramekins being careful not to splash hot water onto the pie filling.

Replace the missing ramekin back into the pan and close the oven door. 

Bake for 35 minutes then remove the dish from the oven and allow the ramekins to cool for about 20 minutes on a wire rack. 

Whip together the maple syrup, bourbon and whipping cream using your stand or hand mixer for 4 to 5 minutes or until soft peaks form. 

Serve immediately or refrigerate. Serve a dollop on top of each ramekin. 


 No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream | Topped with a boozy bourbon maple whipped cream, these no-crust mini pumpkin pies will please everyone.

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