PUMPKIN RAMEKIN RECIPES
PUMPKIN PIE RAMEKINS - BIGOVEN
"Yummy and only 1 WW point per serving. Also counts as a vegetable!"
Total Time 45 minutes
Prep Time 5 minutes
Yield 8
Number Of Ingredients 9
Steps:
- "Preheat oven to 425 degrees. Blend Splenda and spices in a bowl. Add egg whites and mix. Add pumpkin and evaporated milk and mix well. Spoon mixture into 8 ramekins. Place in pan with water halfway up sides of ramekins. Bake 10 minutes. Reduce temperature to 350 degrees and bake 30 minutes longer. Cool and remove ramekins from pan. Chill before serving. It tastes much better cold and with a little Cool Whip Free on top. 1 WW point per serving. "
Nutrition Facts : Calories 113 calories, FatContent 0.2461403125 g, CarbohydrateContent 29.786478125 g, CholesterolContent 0 mg, FiberContent 1.05259999555349 g, ProteinContent 1.6223534375 g, SaturatedFatContent 0.1303753125 g, ServingSize 1 1 Serving (137g), SodiumContent 1.90146875 mg, SugarContent 28.7338781294465 g, TransFatContent 0.0737635 g
FALL HARVEST RECIPE: PUMPKIN PIE IN RAMEKINS – LEMON GROVE ...
I love the idea of making something that satisfies my desire for something sweet but isn't a total waist from a nutritionally speaking. This recipe is made without the traditional evaporated or condensed milk I used coconut milk and contains less sugar than most recipes. As an added bonus I added coconut whip cream which if you haven't tried it, is delicious! You could definitely serve this for your holiday feast or at book club or a holiday party.
Provided by www.lemongrovelane.com
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Lightly grease 6 ramekins with butter and set aside. Whip the pumpkin and eggs together and then add the salt and spices. Spoon in to ramekins and place on a parchment lined cookie sheet. Bake 35-40 minutes or until knife inserted in center of pie comes out clean.
- Remove from oven and allow to cool on a cooling rack. When cool, spoon 1 or 2 tablespoons of coconut whip cream on top and sprinkle with cinnamon.
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CREAMY PUMPKIN CUSTARD RECIPE - HOW TO MAKE PUMPKIN CUSTARD
Brûléed top? Yes, please. Pumpkin custard is like pumpkin pie without the crust: it's creamy and delicious, especially if you serve with a caramelized top.
From delish.com
Total Time 1 hours 30 minutes
Category nut-free, vegetarian, autumn, Christmas, Thanksgiving, winter, baking, dessert
Cuisine American
From delish.com
Total Time 1 hours 30 minutes
Category nut-free, vegetarian, autumn, Christmas, Thanksgiving, winter, baking, dessert
Cuisine American
- Preheat oven to 325°. Place six 4” ramekins into a 9”-x-13” baking dish. Bring a tea kettle or pot of water to boil. In a large mixing bowl, whisk eggs and yolks with maple syrup until smooth. In a small pot, heat milk, cream, orange zest, bourbon, salt, pumpkin pie spice, nutmeg, and cinnamon until simmering, about 4 minutes; strain to remove orange zest. Whisking constantly, stream cream mixture into egg mixture until evenly combined. Whisk in pumpkin and vanilla until smooth. Divide mixture evenly among ramekins. Transfer baking dish to the oven, then carefully pour in boiling water around ramekins to reach 1" depth. Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 45 minutes. (If using smaller ramekins, check after 35 minutes.) Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath. To serve warm, topped with whipped cream. Optionally, let cool to room temperature and refrigerate until set, about 2 hours. To brûlée, dust each chilled ramekin evenly with 1 teaspoon sugar. Use a kitchen torch to gradually melt and caramelize sugar. Serve with whipped cream, if desired.
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PUMPKIN FLANS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. —Charles Insler, Cincinnati, Ohio
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 15 minutes
Category Desserts
Cuisine North America, Mexican
Calories 233 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 15 minutes
Category Desserts
Cuisine North America, Mexican
Calories 233 calories per serving
- In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of saucepan. In a small bowl, whisk the eggs, egg white, salt, spices and remaining 2/3 cup sugar. Remove milk from the heat; stir a small amount of hot milk into egg mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins., Place in a baking pan; add 3/4 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. Sprinkle with additional cinnamon if desired. Serve immediately.
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Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category Desserts, Pies, Pumpkin Pie Recipes
Calories 137.7 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category Desserts, Pies, Pumpkin Pie Recipes
Calories 137.7 calories per serving
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
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Mix sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.
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INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (YOU WON'T MISS ...
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Crustless pumpkin pie is the way to get your pumpkin pie fix without all the leftovers! Plus, it’s so easy and tastes exactly the same without the crust! Just pour a delicious scaled-down version of pumpkin pie filling in ramekins, and bake!
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INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (YOU WON'T MISS ...
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From fromscratchfast.com
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From castleinthemountains.com
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Slowly temper the mixture with the warmed cream, whisk continuously until fully incorporated. Pour batter evenly into the ramekins and place in a roasting pan. Fill roasting pan with warm water until it reaches halfway up the sides of the ramekins to create a water-bath. Bake for 45-50 minutes until the center top of each ramekin no longer jiggles.
From arkieva.torani.com
From arkieva.torani.com
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