I’m gonna be honest here for a minute (not saying I’m not always honest!)
But I have gotten pretty discouraged by some of my recipes in the past. I’ve had a Coconut Cream Pie not set up properly (however, it was still super yummy!), I’ve had fool-proof looking muffins turn out disgusting, and sugar cookies that were the biggest pain in the booty to make and didn’t even taste very good.
Anyways, my point is that even though something doesn’t turn out the way it looks in the magazines or on the Food Network doesn’t mean you should not try again.
On the other hand, some things can just be super duper scary to even think about trying. For some reason, this easy peasy recipe freaked me out. But you know what, crunch time came around and all the pressure was on me but I eventually came out a winner. *slight dramatization*
AHhh I’m tired, I need another bite.
Okay, back. So anyways even if a recipe like pudding or maybe creme brulee totally scares the bajeebas out of you, do it anyways. Suck it up buttercup and face your fears. Try something new today that you would never think of doing yourself in a million years. Make curstless pumpkin pie, it’s like pumpkin pie but with no crust. Yes, shocking. This one is actually really easy though, so maybe do something another thing that’s also super scary. Like maybe touching a spider. Just kidding… that would never happen for me even if my life depended on it
Individual Crustless Pumpkin Pies
(Similar to a pudding)
(Adapted from Natural Noshing)
2 cups of cooked pumpkin or winter squash puree (or 1 15oz can)
1/2 cup milk
1 tsp vanilla extract
1/4 cup sugar
1/4 cup whole wheat flour (or all-purpose)
2 tsp ground cinnamon (more or less to taste)
1 tsp ground ginger (more or less to taste)
1/4 tsp sea salt
1/8 tsp cloves
pinch of nutmeg and allspice
1. Preheat oven to 350F . Grease four 4 ramekins and set aside.
2. Using a hand mixer, combine all wet ingredients (pumpkin through sweetener) and mix to combine well. Add remaining ingredients (flour through spices) and blend again until well incorporated.
3. Divide batter amongst the four prepared containers (or pour into one large loaf pan) and bake for 37-40 minutes or until the top is lightly browned and starts to crack. Remove from oven, let cool slightly and top with whipped cream and toasted nuts and enjoy OR let cool and refrigerate then garnish and enjoy! I was so excited to try this I actually skipped the whipped cream, but next time I will have more self control because I know that would just make this dessert over the top