Crustless Pumpkin Pie with Oatmeal Crumble Topping

by Meri on October 24, 2012

Ahhh toddlers. I took Poppie and Mr. to a “gym” class today while Birdie was at her preschool program and it was, how do I put this…complete mayham. While all the other toddlers sat in circle time Poppie ran around the room screaming  “NO HONEY, I want to play with toys”. She calls me “honey” now. She kicked, rolled on the floor and said things like, “No teacher! I want to PLAY!!!! I want the SLIDE…NO TEACHER!!!” At least all the parents told me their kids were the exact same way the first few times or perhaps they just felt so bad for me they wanted to provide me a little comfort.

I’m especially enjoying her new language. As I mentioned, she’s taken to calling me “honey” and when she doesn’t want to do something she says, “Nope, nope and nope”. These kids of mine are definitely not lacking in character.

Well, at least I know she’ll enjoy some crustless pumpkin pie tonight and after today I know it will be a nice treat for me as well. That or many glasses of wine…or both. Yes…I’m definitely thinking both.

I love pumpkin pie because let’s face it, there’s fruit in there with lots of healthful nutrients like Vitamin A, Vitamin E, Iron and fiber. How cool is that? Crustless pie means a few less calories and fat and also makes an easy dessert for any night of the week. I can’t lay claim to this recipe, the original recipe is from the back of the Libby’s pumpkin can. I just adjusted it slightly by decreasing the sugar, ditching the crust and adding an oatmeal crumble topping.

Crustless Pumpkin Pie with Oatmeal Crumble Topping

1/3 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4th teaspoon ground cloves

2 large eggs

1 can (15 oz) pumpkin

1 can (12 fl oz) low fat evaporated milk (can also replace with coconut milk)

Topping

2 tablespoons brown sugar

1/2 cup oats

1/4 cup oat flour

1/4 teaspoon salt

2 tablespoons olive oil

Directions

1.  Preheat oven to 425 degrees. Spray 8 small ramekins (will make 6 regular size) with non stick cooking spray.

2.  Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

3.  Pour into individual ramekins and place ramekins on a cookie sheet.

4.  Bake in oven for 15 minutes. Meanwhile, mix together the brown sugar, oats, flour and salt in a small bowl. Add the oil and mix together with fingertips so all of the mixture is moist. 

5. After 15 minutes of initial baking, pull ramekins out and sprinkle the oat mixture evenly over each pie.  Decrease the heat to 350 degrees, put pies back into the oven and cook for 40 -50 minutes, until a tootpick inserted in the middle comes out clean.

6. Cool completely and serve.

 

{ 2 comments… read them below or add one }

Amy (Easy as Pie Recipes) November 1, 2012 at 8:06 am

Neat idea. And small servings, too :)

Reply

Meri November 1, 2012 at 5:33 pm

Yes…it’s easier to have your portion out of a small ramekin rather than face the whole pie! LOL!

Reply

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