This post featuring my gluten-free mini pumpkin pie souffles contains affiliate links.
With Thanksgiving around the corner, my tummy is telling me it’s time for pumpkin pie. I look forward to eating pumpkin pie every year on Thanksgiving Day (and then in the days following – I always volunteer to take the leftover pumpkin pie).
Unfortunately I have celiac disease and anything with the word “pie” in it isn’t so simple for me to make, eat, or enjoy. Gluten-free pie crust doesn’t taste so good. I have yet to perfect a delicious gluten-free pie crust that tastes like the real deal. While I found some store-bought gluten-free pie crusts, in all honesty, they’re just not the same.
What I’ve come to realize is that while I love the flavor of pumpkin pie, I’m okay without eating actual pie.
So that’s when I found this recipe in an old cookbook called “Favorite Brand Names – Gluten-Free 3 books in 1.” That is really the name of this relic! I don’t recall how it came into my possession, but I have it in my home, sitting on my bookshelf among the other gluten-free cookbooks, so I decided to look through it. (It’s got a lot of hidden gems in it – many recipes that are simple to make and don’t require a lot of fuss.)
I came across this recipe for “Hidden Pumpkin Pies.” That’s the actual name of the recipe in the book. I guess the word “hidden” must mean that the crust is hidden because the taste is bold and refreshing. There nothing hidden in the taste or texture – it’s just missing a gluten-free pie crust, that’s all.
The truth is, after eating these pumpkin pie souffles (crustless, of course) I’ve decided that pumpkin pie doesn’t need a crust to taste great. Each bite of this delicious pumpkin dessert is bursting with pumpkin pie flavor. The topping put me over the edge too. The topping is made of whipped egg whites sweetened with raw honey. It tasted like whipped cream and marshmallow fluff had a baby – even better!
If you love pumpkin pie as much as me, you’ll literally find yourself scraping every single ramekin clean to get every last bite of this delicious and naturally gluten-free dessert.
I hope you enjoy these mini gluten-free pumpkin pie souffles at your Thanksgiving feast this year. They really make a fun treat and will soon become your family’s gluten-free go-to Thanksgiving pumpkin pie recipe!
Here is the recipe for these gluten-free mini pumpkin pie souffles.
Gluten-Free Mini Pumpkin Pie Souffles
Mini Pumpkin Pie Souffles
- 1 1/2 cups solid-packed canned pumpkin
- 1 cup evaporated milk
- 2 large eggs
- 1/4 cup sugar
- 1 1/4 tsp. vanilla (divided)
- 1 tsp. pumpkin pie spice
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1/3 cup honey
- Preheat oven to 350 degrees F.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, 1 teaspoon vanilla, and pumpkin pie spice. Mix well.
- Pour ingredients into 6 ramekin dishes.
- Add ramekins to a large shallow baking dish.
- Pour about 2 cups of boiling water around the ramekins (or until water is about 1 inch high in the pan)
- Place dish in oven and bake for 25 minutes or until set.
- While souffles are baking, beat egg whites, cream of tartar and remaining 1/4 tspn vanilla in a medium bowl with an electric mixer. Beat at high speed until soft peaks form. Slowly add honey while continuing to beat mixture until stiff peaks form.
- Add egg white mixture to top of each hot pumpkin pie and bake for an additional 8-12 minutes until the tops of the pies are golden brown.
- Let stand 10 minutes.
- Serve warm.
Additional Reading: Hosting Thanksgiving? 5 Tips to Make Your Gluten-Free Friend Feel Welcome