SMS – Crustless Ginger Custard Pumpkin Pie

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Boy oh boy do I loooove pies.

Just not 4 pies in 4 weeks. “Hm, how to make this easier on myself,” I thought. And then it came to me: skip the crust, make a smaller amount and put it in ramekins! Genius!!

And that’s exactly what I did.

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If there are too many flaky, sinful, buttery, pies in your  life right now (as if that could ever be a BAD thing) and the idea of making one more pie makes you want to hurl your pie plate right through your kitchen window… then follow my lead and take it down a notch, or four. Here’s what I did to ensure the safety of my own pie plate:

• made 1/4 of the recipe
• subber ground ginger and cinnamon for the fresh ginger and cinnamon sticks.
• baked in 2 ramekins until set

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See? Easy-peasy lemon squeezey. Even thought lemons have nothing to do with this… but I digress.

This custard filling is SO tasty and I love it SO much that it is going to be the pumpkin pie this year at the Thanksgiving table. Along with 2 other pies, a cake, and cookies that I will be slaving over. But that’s a ramble for another day ;)

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For the recipe, head on over to Debbie’s blog Every Day Blessings of The Five Dee’s. Thanks Debbie for choosing this wonderful recipe!!

Up next week: Strawberry Muffins with Fresh Lemon and Rosemary. And I already have them made! Woohoo for being on top of things!

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7 thoughts on “SMS – Crustless Ginger Custard Pumpkin Pie

  1. Too much pie in my life, never? But I could definitely use a break from making yet another pie crust (that will inevitably shrink in the oven and make me scream) :) I wound up making one ramekin with the leftover filling from my pie too. Glad this one was such a hit over there!

  2. Yum, yum! I wanted to make it crustless, but Josh insisted on crust and I’m counting on him to eat the majority. Sounds like you have quite a project with all your Thanksgiving desserts.

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