The leaves are changing and we have pumpkin on our minds this week! Too soon? Maybe. Delicious? Definitely. These Mini Crustless Pumpkin Pies are the perfect dessert. If you are entertaining a larger crowd you can switch up the recipe and spoon the filling into puff pastry to make smaller sizes that feed a larger crowd. You can also put this recipe into one large pie plate if you don’t have ramekins or prefer to only clean one dish after. It is very versatile!
4 ounces cream cheese (you can use low fat if you like)
1 cup pumpkin puree
1/2 cup Peace River Honey
1 large egg
3 tbsp. heavy cream
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. sea salt
Preheat oven to 350 degrees Farhenheit.
Using an electric mixer, beat the cream cheese on high until light and fluffy. Scrape the bowl and add a few spoonfuls of pumpkin puree and beat again. Add the remaining pumpkin puree little by little to ensure no clumps.
Add Peace River Honey, egg, cream, vanilla, cinnamon, nutmeg, and salt. Scrape the bowl and beat again until smooth.
Spray four oven safe ramekins with cooking spray or butter. Then fill the ramekins with mixture.
Cook in the oven for 15-20 minutes. Let cool slightly and enjoy!