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A close-up of a crustless pumpkin pie in a white ramekin, featuring a perfectly golden-brown top.
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Crustless Pumpkin Pie in Ramekins

Crustless pumpkin pie in ramekins is what to do with leftover pumpkin pie filling for an individual serving, crustless, zero ww points option.
Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: individual, leftover, libbys, one serving, pumpkin pie
Servings: 6
Author: Justine

Equipment

  • 6 10 oz. ramekins
  • 1 Bowl

Ingredients

  • 1 can pumpkin 15 oz. - if you only have 1/2 a can left, cut all other ingredients in half
  • 1 can evaporated milk 12 oz.
  • 2 eggs
  • 3/4 c sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves ground
  • 1/4 tsp salt

Instructions

  • Preheat oven to 425 degrees F. Spray inside of 6-10 oz. ramekins with non stick spray and place on a sheet pan. In a bowl whisk all ingredients together or use a hand mixer to blend until smooth.
  • Pour pumpkin mixture equally between the 6 ramekins. Bake for 10 minutes, then lower the oven temp to 350 degrees F for 30 minutes.
  • Remove from the oven and allow to cool. Enjoy or cover each one with plastic wrap and refrigerate until cold and then enjoy.

Notes

WW Zero Point Pumpkin Pie in Ramekins
Ingredients
  • 1 can pumpkin
  • 1/3 cup zero point brown sugar substitute
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin spice 
  • 2 eggs or 1/2 cup liquid egg substitute 
  • 8 oz. unsweetened almond milk or you can use premier protein

Nutrition

Serving: 2oz | Calories: 198kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 181mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 0.5mg