Make: Gluten-Free Molasses Spice Mini Pumpkin Pies

Photograph by Becca Boyd

Photograph by Becca Boyd

You can put pumpkin in just about anything, but for me the classic pumpkin pie reigns supreme. While pumpkin pie is naturally packed with fiber, vitamin K and vitamin A (thank you, pumpkin!), the crust has always been a head-scratcher for me. I mean, when it comes to pie, there’s just no way around a buttery, fat-filled crust—or is there?

My latest creation was a revelation, you guys. I simply removed the crust all together, put my pies in ramekins, and topped them with a dollop of whipped cream. The outcome—a crustless, gluten-free mini pie—actually presents more elegantly than the regular kind, and no one will think you’re serving a “healthy” dessert. That can be our little secret.

If you’re hosting the Thanksgiving this year, feel free to make these up a day ahead (I like my pumpkin pie chilled). If not, offer to bring dessert. You’ll happily and guiltlessly nosh while accepting praise from your adoring public.

Gluten-Free Molasses Spice Mini Pumpkin Pies
Makes eight mini pies (in four-inch ramekins)

½ c. sugar
½ tsp. salt
1 ½ tsp. cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
1 egg
1 egg white
1 (15 oz) can pumpkin puree
1 tbsp. molasses
1 (12 oz) can fat-free evaporated milk

Optional Topping
1/3 c. heavy whipping cream
1 tbsp. sugar

1. Preheat oven to 375 degrees.

2. In a medium mixing bowl, whisk sugar, salt, cinnamon, ginger, and cloves together until blended.

3. In a larger mixing bowl, whisk egg and egg white until blended. Add pumpkin and molasses and whisk to combine.

4. Add dry ingredients and whisk to combine.

5. Add evaporated milk and whisk gently to combine. Scrape mixture into a large liquid measuring cup (or use ladle) and divide mixture evenly between eight ungreased four-inch ramekins.

6. Place ramekins in a 9×13 inch pan (place remaining two in an 8×8 inch pan) and pour water into pans until it comes half way up the outside of each ramekin.

7. Bake for 40 minutes. Remove and place on a wire rack and cool for 1 hour (unless serving warm). Cover and refrigerate until ready to serve.

8. To make optional topping, place cream and sugar in a mixing bowl and using electric mixer with whisk attachment, beat to soft peaks. Place a dollop of cream on each pie. Serve immediately.

Per pie: 140 calories, 3 fat grams, 29 milligrams cholesterol, 217 milligrams sodium, 312 milligrams potassium, 26 grams carbs, 2 grams dietary fiber, 22 grams sugar, 6 grams protein. 

To see more Be Well Philly recipes, click here.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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