PUMPKIN RAMEKINS 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
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.
Provided by June Xie
Categories nut-free vegetarian autumn Christmas Thanksgiving winter baking dessert
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- 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.
More about "pumpkin ramekins recipes"
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 PIE CUSTARD RECIPE: HOW TO MAKE IT
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 120 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 120 calories per serving
- Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first 4 ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.
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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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PUMPKIN CREME BRULEE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 4 hours 15 minutes
Category dessert
Cuisine french
Reviews 4.3
Total Time 4 hours 15 minutes
Category dessert
Cuisine french
- When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
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MINI CRUSTLESS PUMPKIN PIE RECIPE - MINI PIES FOR ...
Nov 19, 2019 · Place ramekins in a large glass baking dish. Preheat the oven to 350°F. Make the pumpkin pie filling: Combine the pumpkin puree, light brown sugar, cornstarch, salt, pumpkin pie spice, and eggs together in a bowl. Then whisk make sure it is nice and smooth and there are no lumps of brown sugar.
From cupcakesandkalechips.com
From cupcakesandkalechips.com
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INDIVIDUAL CRUSTLESS PUMPKIN PIE CUSTARDS (YOU WON'T MISS ...
Nov 20, 2019 · Grease six 8-oz ramekins or baking dishes with cooking spray or butter, and arrange them on a baking sheet. In the bowl of a stand mixer with the whisk attachment (or using a regular bowl and hand beaters) beat together the pumpkin, sugar, salt, grated ginger, cinnamon, cloves, cardamom and vanilla.
From fromscratchfast.com
From fromscratchfast.com
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PUMPKIN CUSTARD RECIPE (EASY INDIVIDUAL THANKSGIVING ...
Aug 25, 2021 · Place the ramekins in a large baking pan with high sides. Pour enough hot water into the pan, being careful not to get any water into the ramekins, to come 1 inch up the sides of the baking pan. Carefully transfer the baking pan to the oven. Bake uncovered until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 5 minutes.
From thekitchn.com
From thekitchn.com
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INDIVIDUAL PUMPKIN CUSTARDS | VERY BEST BAKING
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.
From verybestbaking.com
From verybestbaking.com
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RECIPES USING RAMEKINS
6 hours ago Place 6 6-ounce ramekins on rimmed baking sheet. Heat oil in a large skillet over medium-high heat. Add 2 tablespoons of gravy to each ramekin. Add onion and cook stirring until beginning to soften about 2 minutes. Add peas and cook until barely tender. Preview / Show more See Also: Share Recipes Show details
From share-recipes.net
From share-recipes.net
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PUMPKIN RAMEKINS - ORGRAN
2. Prepare 6 small ramekin dishes by spraying with cooking spray. 3. Put all the ingredients into the bowl of an electric food blender or food processor. Blend until smooth. Pour mixture into prepared ramekins. 4. Place ramekins into a large baking dish. Put cold water into the baking dish until the water comes about half way up the ramekins.
From orgran.com
From orgran.com
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FALL HARVEST RECIPE: PUMPKIN PIE IN RAMEKINS – LEMON GROVE ...
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.
From lemongrovelane.com
From lemongrovelane.com
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EASY PUMPKIN CAKE MADE IN RAMEKINS TO SERVE TWO - DESSERT ...
In a small bowl, whisk together the pumpkin, milk, brown sugar, sugar, oil, and pumpkin pie spice. Whisk very well. Sprinkle the flour, baking powder and salt on top. Fold the combine. Divide the mixture evenly between the ramekins, and bake for 24-26 minutes, until a toothpick inserted comes out clean (or with a few moist crumbs). Serve each ...
From dessertfortwo.com
From dessertfortwo.com
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CRUSTLESS PUMPKIN PIE RECIPE - SNACK GIRL
Dec 11, 2021 · Preheat oven to 375 F. Spray a 9-inch pie dish or multiple ramekins with cooking spray. Add 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to a large mixing bowl. Mix until combined and mix in 1/2 teaspoon vanilla, 3 eggs, 1 cup almond milk, and pumpkin.
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From snack-girl.com
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RECIPES USING RAMEKINS
Recipes Using Ramekin Dishes. 9 hours ago Ramekin Dishes Recipes SparkRecipes. 9 hours ago Member Recipes for Ramekin Dishes Very Good 4.7/5 (13 ratings) Pumpkin Ricotta Custard The great taste of pumpkin pie, the lightness of custard, a super simple prep, low fat, low carb, vegetarian, gluten free, and only 75 calories per ….Preview / Show more . See Also: Desserts in ramekins recipes Show ...
From share-recipes.net
From share-recipes.net
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TOP 17 RAMEKIN RECIPES YOU SHOULD TRY - TESTUFFS
Ramekin used for serving and cooking small portions of foods. It is the best choice for serving desserts. Baking small items like a muffin, lava cake, pudding, custard, pie, etc. they are perfectly fit in it. It is easy to use. We tried to show you the top 17 dishes of ramekins. I hope that Ramekin Recipes would help you and you would enjoy it.
From testuffs.com
From testuffs.com
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20 SAVORY PUMPKIN RECIPES YOU HAVE TO TRY | ALLRECIPES
Sep 14, 2021 · Coconut Curry Pumpkin Soup. Coconut Curry Pumpkin Soup in a pumpkin shaped bowl. Credit: Carson's Mommy. View Recipe. this link opens in a new tab. This vegan version of pumpkin soup is rich with coconut oil and coconut milk instead of butter and cream. 4 of 21.
From allrecipes.com
From allrecipes.com
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MELISSA CLARK REVEALS SECRET TO BEST PUMPKIN PIE RECIPE | GMA
Nov 17, 2021 · "Skip the crust and spoon the filling into buttered ramekins to make pumpkin pie custards," she said. "Bake at 325 until just set -- start checking after 20 minutes. Different size ramekins will take different amounts of time, and shallow ones bake more quickly than deep ones." Melissa Clark's Ultimate Pumpkin Pie
From goodmorningamerica.com
From goodmorningamerica.com
CRUSTLESS PUMPKIN PIE - DESSERT FOR TWO
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!
From dessertfortwo.com
From dessertfortwo.com
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PUMPKIN CUSTARDS - HOLIDAY DESSERT RECIPE - LIFE CURRENTS
Nov 23, 2020 · Pour the filling into 6 8-ounce ramekins (about a scant 1 cup in each ramekin), and bake for 10 minutes at 400° F. Without taking the custards out of the oven, reduce the heat to 300° F, and continue baking until most of the custard is set (instant-read thermometer inserted in center registers 175° F), 15-20 minutes longer.
From lifecurrentsblog.com
From lifecurrentsblog.com
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