This is a variation on a regular pumpkin pie recipe that has no crust and is pre-portioned for easy on-the-go consumption.
Since the crust is absent, the recipe does not contain gluten.
For those who need to avoid dairy items, coconut milk is substituted for the usual evaporated milk or cream found in most pumpkin pie formulas.
Step 1: List of Ingredients
15oz Canned pumpkin
2 Egg whites
12oz Coconut milk (usually an ounce or two less than the full can)
3/4 cup Sugar
1 tsp Cinnamon
1/8 tsp Mace
1/4 tsp Ginger
1/4 tsp Nutmeg
1 Tbs Cornstarch
Step 2: Time to Mix It Up!
Preheat oven to 350F*
Place cup cake foils (about 16) on a baking sheet with sides.
Give each cup a spray of canola oil or similar non-stick oil.
Separate the egg whites. (Cover and save the yolks in the 'fridge for another project.)
Mix egg whites and other ingredients in a medium bowl until all are well combined.
Step 3: Fill 'em and Pop Into Oven
Using a large spoon or ladle, fill each foil cup about 3/4 full or a touch more if needed until all are evenly filled. (See note on photo of muffin tin)
Pop onto the middle position of a preheated oven for approximately 25 minutes.
They will be done when a sharp clean and dry knife is inserted in the middle of one and comes out clean
After removing from oven, let stand at least 15 to 20 minutes to lose some of the heat before placing in the refrigerator to chill about 2 hours.
Step 4: Eat and Enjoy
Of course you do not have to remove them from the foil cup to eat. My taste testing crew all had spoons at the ready when the chillin' time was up. They had no patience for plates.
Or, if you are a traditionalist like me, you automatically want some whipped cream on top of your pumpkin pie.
But...chilled coconut milk will thicken to a nice creaminess under the mixer for a minute or two. This can even be done while the little pumpkin treats are in the oven. Afterwards, keep it chilled and when the pies are done chillin' drizzle some of this creaminess over your chosen pumpkin delight. Very yummy!
Additionally, feel free to add crumbles of pecans (pictured) or walnuts to compliment the creaminess :-)