Pumpkin pie, without the fuss--or fat--of the crust!
|1 cn||pumpkin puree (15-oz)|
|1 1⁄2 c||milk (rice, soy or dairy)|
|1⁄4 c||pure maple syrup|
|1⁄2 c||brown sugar|
|whipped cream (or non-dairy topping, optional)|
Preheat oven to 350°F. Whisk all ingredients until very smooth, or combine in a blender. Pour into eight buttered 6-oz custard cups or ramekins and bake for 45-60 minutes or until a knife comes out clean when inserted in center of cup. Top with a dollop of whipped cream or topping if desired.
This can also be baked in a buttered 1-quart baking dish, but may need additional baking time.