These individual crustless pumpkin pie custards come together in under an hour and are miles easier to make than pie! You can make them in individual ramekins or in one large pie plate for an easy but irresistible dessert (Don’t miss the VIDEO below).
As you may know by now, pie is one of my favorite foods on the planet. While I love a good, buttery crust (ahem, THIS CRUST!) when it comes to these pumpkin custards, you won't miss the crust at all. They have a luscious, creamy texture and an elevated flavor. Even better, this is a dessert that you can whip up in under an hour.
Ingredients:
- Canned pumpkin: You'll need 1 can of plain pumpkin (be sure to use plain pumpkin, not pumpkin pie filling).
- Sugar: I use natural cane sugar in all my baked goods, but you can use granulated sugar.
- Fresh ginger: Grated fresh ginger gives these custards an elevated fresh flavor.
- Ground cinnamon, cloves and cardamom: Warming spices lend depth and provide a classic pumpkin pie flavor.
- Vanilla paste: Vanilla paste provides a rich vanilla flavor (at a fraction of the cost of fresh vanilla bean), but you can use extract instead.
- Eggs: Eggs bind the custard together.
- Half-and-half: Half-and-half gives the custard a creamy texture. (While pumpkin pie is often made with evaporated milk, I prefer the flavor of half-and-half. Nutritionally speaking, half and half is similar to evaporated milk, but is slightly lower in carbs and higher in fat.) See below for a dairy-free variation!
How to make pumpkin pie custard
The custard is made like a traditional pumpkin pie filling—everything gets mixed together in just one bowl (woot woot!). Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture.
- Beat canned pumpkin with sugar and spices.
- Beat in eggs then half-and-half. Done!!! (Told you it was easy.) The batter will look quite thin, but don’t worry, it will set up in the oven.
- Divide the batter into oiled ramekins (or you can use one large pie plate).
- Bake the custards until they’re set on top but wobble slightly in the center (be sure to watch the video below to see what I mean). Let the custards cool before serving.
Individual crustless pumpkin pies
These crustless pies are baked in individual ramekins, which cuts back on the cooking time and makes for an easy presentation (added bonus: my kids don’t fight over the serving size!). That said, you can also bake the custard in a 9-inch pie plate instead. Increase the cooking time to 55-60 minutes.
Dairy free variation
For a dairy free version, use full-fat coconut milk in place of the half and half. Be sure to stir the coconut milk well before using.
Serving suggestions
I top these custards with a dollop of whipped cream and chopped Maple Pecans. The Maple Pecans are optional, but they provide an irresistible sweet-and-salty crunch (they're a cinch to make, and I dare you not to eat a handful straight off the baking sheet!).
The crustless pumpkin pies are one of my favorite cozy-night-in treats, and they’re perfect for the holidays (they can even be made a couple of days in advance!). I hope you’ll love them as much as we do.
FAQs
Canned pumpkin contains simply pureed pumpkin with no additional ingredients or flavors, whereas pumpkin pie filling (also called pumpkin pie mix) contains spices and sugar. For this recipe you want to use plain canned pumpkin.
Yes! You can bake the batter in a 9-inch pie plate. Increase the baking time to 55-60 minutes. Scoop the custard onto plates and top with whipped cream, if you'd like.
Yes! The crustless pumpkin pie can be made up to 3 days in advance. Let it cool completely, then cover it with plastic wrap and refrigerate.
This recipe uses half and half instead of evaporated milk, which results in a better flavor and a slightly creamier texture. (Nutritionally speaking, half and half is similar to evaporated milk, but is slightly lower in carbs and higher in fat.)
Recipe tips:
- You will need six 8-ounce ramekins or similar-sized baking dishes (ceramic or glass) for this recipe. However, you can also bake the custard in a 9-inch pie plate. Increase the cooking time to 55-60 minutes (the custard will bubble in the center, but it will settle as it cools).
- This custard is meant to be spooned instead of sliced, meaning it doesn't work well in a pie crust (it's creamier than a traditional pumpkin pie).
- The custard should cook until it’s just set but still wobbles slightly in the center. Be sure to watch the video below!
- For a dairy free pumpkin pie custard, use full-fat coconut milk in place of the half-and-half. Be sure to stir the coconut milk well before using.
- Let the custards cool before serving. You can serve them slightly warm, at room temperature or cold. (I prefer them at room temperature or cold, after the flavors have had time to meld.)
- The tops of the custards will look a bit damp once cooled, but that’s normal.
- I love baking with vanilla paste, which has specks of real vanilla bean and a rich flavor (and it lasts forever!) but you could use vanilla extract instead.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other pumpkin recipes to try:
- Pumpkin Pound Cake with Bourbon Cream Cheese Glaze
- Paleo Pumpkin Bread
- Pumpkin Cheesecake Brownies
- Healthy Pumpkin Breakfast Cookies
Thanksgiving recipes you might like:
- Light and Creamy Mashed Potatoes
- The BEST Cranberry Sauce (Lower Sugar)
- Easy Sweet Potato Souffle
- Swiss Chard Gratin
- Gluten Free Pie Crust
- Gluten Free Recipes for Thanksgiving
Watch the video!
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Get the recipe!
Individual Crustless Pumpkin Pie Custards (Gluten-Free)
Ingredients
- Cooking spray or butter for ramekins
- 1 15- oz can pumpkin
- ½ cup natural cane sugar
- ½ teaspoon fine grain sea salt
- ½ teaspoon grated fresh ginger (grated on microplane)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- ½ teaspoon vanilla paste or 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups half-and-half
For serving
- Lightly sweetened whipped cream
- Candied Maple Pecans, chopped (recipe link in header)
Instructions
- Preheat the oven to 350˚F. Grease six 8-oz ramekins or baking dishes with cooking spray or butter, and arrange them on a baking sheet.
- In the bowl of a stand mixer with the whisk attachment (or using a regular bowl and hand beaters) beat together the pumpkin, sugar, salt, grated ginger, cinnamon, cloves, cardamom and vanilla. Add the eggs, one and a time, and beat on medium-high until well blended. Slowly pour in the half-and-half while beating. Stir well with a rubber spatula to incorporate any bits on the bottom of the bowl (the mixture will be quite loose). Pour or ladle the custard into the prepared ramekins.
- Bake until the custard is set but still slightly wobbly in the center, about 36-38 minutes. Let the custards cool before serving.
- Serve the custards slightly warm, at room temperature or cold with a dollop of lightly sweetened whipped cream and a sprinkle of candied maple pecans.
Notes
- You will need six 8-ounce ramekins or similar-sized baking dishes (ceramic or glass) for this recipe. However, you can also bake the custard in a 9-inch pie plate. Increase the cooking time to 55-60 minutes (the custard will bubble in the center, but it will settle as it cools).
- This custard is meant to be spooned instead of sliced, meaning it doesn't work well in a pie crust (it's creamier than a traditional pumpkin pie).
- The custard should cook until it’s just set but still wobbles slightly in the center. Be sure to watch the video below!
- For a dairy free pumpkin pie custard, use full-fat coconut milk in place of the half-and-half. Be sure to stir the coconut milk well before using.
- Let the custards cool before serving. You can serve them slightly warm, at room temperature or cold. (I prefer them at room temperature or cold, after the flavors have had time to meld.)
- The tops of the custards will look a bit damp once cooled, but that’s normal.
- Serve the pumpkin custards with whipped cream and these chopped Maple Pecans.
Cristi says
I never really liked pumpkin pie due to the texture but like the taste of pumpkin. Being gluten free for many years, this recipe seemed perfect to try. If you are even thinking about making this, DO. The texture is so light and fluffy. The flavor is perfect. This is now in my holiday rotate, just as the Cornbread dressing (and cornbread) is! Now I just need to be confidant enough to try to make the whip cream.
Nicki Sizemore says
Hi Cristi, thank you so much for sharing! I'm thrilled that you loved the recipe, as well as the cornbread dressing. Please keep in touch, and happy cooking!
Jill says
I made this recipe this morning in prep for Thanksgiving. Big mistake since I may just eat all of them before the 'official meal'! Totally rich and flavorful . . . oh my! Thank you, thank you! And you are correct; I didn't miss the crust at all. The smooth silky texture is addictive . . .just WOW!
Nicki Sizemore says
Woohoo! I’m so happy to hear this, Jill. Wishing you a wonderful Thanksgiving!
Jill says
I'm glad to know that coconut sugar will work as an alternative for the cane sugar. I'm also thinking of baking the crust 'free-style' with cinnamon sugar to use small pieces as decor on the top of individual servings along with the maple pecans. What do you think?
Nicki Sizemore says
Just take note that coconut sugar will cause the color of the custards to be darker (they won't be as bright orange). You can certainly decorate the tops with pie crust cookies! That would be adorable.
Pamela says
Going to test this out this weekend. Sounds delicious
Nicki Sizemore says
I hope you enjoy, Pamela!!
Margie says
I'm excited to try this recipe out. Could I use whole milk instead of half and half?
Nicki Sizemore says
Hi Margie, I don't recommend using whole milk in this recipe, as the custard won't set. I hope you enjoy!
Morgan Angrove says
Hi! I ask two questions. Could I use maple syrup instead of sugar? And, could this recipe be used as filling with your gluten-free crust recipe to make traditional pumpkin pie?
Nicki Sizemore says
Hi Morgan! I haven't tested this recipe with maple syrup, but I suspect it would make the custard too loose. Instead, you could try maple sugar or coconut sugar (just give the custard a taste, as you might need to add a bit more to taste). Yes, you can use this custard in my gluten free pie crust! It's a bit silkier than a traditional pumpkin pie so might not slice quite as cleanly, but it's absolutely delicious (and what I'll be making!). Just be sure to blind bake the pie crust before filling and baking the pie (I include instructions for blind baking in the gluten free crust post). Happy Thanksgiving!
Alan says
Do you have any recommendations regarding what would be best to substitute for the half-and-half if I wanted to make a non-dairy version?
These days, there are so many options; soy, oat, almond, hemp and numerous other "milks".
Nicki Sizemore says
That is a great question! I think I would go for an almond milk creamer such as Calfia Farms brand. That should give you a similar consistency. Otherwise, a rich cashew milk would work, or canned coconut milk (as long as you like the flavor of coconut). Let me know how it turns out!