Mini Crustless Pumpkin Pies with Walnut Streusel

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Mini Crustless Pumpkin Pies with Walnut Streusel

Thesemini crustless pumpkin pies with their crunchy walnut streusel layer are aperfect lighter dessert for fall.  Thepumpkin custard is like a classic pumpkin pie filling but instead of a soggycrust on the bottom I opted for a layer of sweet crunchy walnut streusel ontop.  Of course if you want to save somefat and calories you can skip the streusel altogether and just have this justas a pumpkin custard.  But that streuselis so delicious that I think it’s worth the extra calories especially sincethis is a crustless pie.  Some otherideas that work well for serving this one are to skip the streusel and top thepies with a layer of chocolate ganache. And simple whipped cream is always a winner too.       
MiniCrustless Pumpkin Pies with Walnut StreuselPreptime: 10 min Baketime: 50 min
Ingredients

• 1cup pumpkin puree
• 2eggs
• ¼cup brown sugar, firmly packed
• 2/3cup milk
• 1tsp pumpkin pie spice
• ½tsp vanilla extract
• FORTHE WALNUT STREUSEL
• 1/8cup gluten free Bisquick
• 1/8cup brown sugar 
• 1tbsp butter, cold
• ½teaspoon cinnamon
• ¼cup chopped walnuts

Video Tutorial


Instructions 

1. Preheat the oven to 325°F (or160°C). 
2. Put a pot of water on to boil, andgrease 4 ramekins then place them into a baking pan.
3. Ina large bowl whisk together the pumpkin puree, eggs, brown sugar, milk, pumpkinpie spice and vanilla extract until well combined and very smooth.
4. Pourthe boiling water into the baking pan until it reaches just over 1/3 of the wayup the sides of the ramekins. 
5. Evenlydistribute the pumpkin custard among the 4 ramekins then cover the pan with foiland bake for 40 minutes.
6. Tomake the streusel, in a small bowl stir together the brown sugar, cinnamon andBisquick then add the cold diced butter and work the butter into the drymixture until the mixture resembles coarse crumbs then stir in the choppedwalnuts and set the bowl aside in the refrigerator.
7. Whenthe custard is done baking, remove the pan from the oven, uncover and let theramekins rest for 10 minutes to deflate a little.  Evenly spoon the streusel over the mini piesand return the pan to the oven to bake uncovered for 10 additional minutes.
8. Letthe ramekins cool in the pan until they are cool enough to handle then removethem from the pan to cool completely. These can be served either warm or chilled which is my personalpreference.

Notes:   Thisrecipe makes four ½ cup ramekins.  Formore decadent pumpkin custard replace the milk with heavy cream or half andhalf.   If you are not making theoptional streusel, bake the custard for an additional 5-7 minutes.  If you’re not following a gluten free dietyou can substitute regular Bisquick or all purpose flour for the gluten freeBisquick in the streusel topping.