These individual crustless pumpkin pie custards come together in under an hour and are miles easier to make than pie! Meaning, these babies can be in your belly tonight. (Don’t miss the VIDEO below!)

Overhead close up of a crustless pumpkin pie custard.

Individual crustless pumpkin pie custards

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!) it’s also where most of the work happens—making the dough, resting the dough, rolling the dough, blind baking the dough… I’m therefore delighted to report that when it comes to these pumpkin custards, I don’t miss the crust at all. They have a luscious, creamy texture and elevated flavor. Even better, this is a dessert that I can whip up on a whim, in under an hour.

The ingredients for the crustless pumpkin pies arranged on a counter.

How do I make pumpkin 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.

Canned pumpkin puree is first whipped with sugar and spices. Freshly grated ginger is used in lieu of dried for a rounder flavor, and cinnamon, cloves and cardamon lend warmth. Eggs are then added, followed by 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. 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).

Process shot divided into four quadrants, showing the steps for making the crustless pumpkin pies.

Individual 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 or similar sized baking dish (just make sure that the custard doesn’t exceed a depth of 2 inches). Increase the cooking time as needed (check it at 45 minutes, but it may need up to an hour or longer). If it’s pie you’re after, you can also bake the filling in a blind-baked pie crust!

Close up of individual pumpkin custards in ramekins on a baking sheet.

What can I use instead of evaporated milk in pumpkin pie?

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.)

Close-up of a spoonful of pumpkin custard.

How do you serve the custards?

I top these custards with a dollop of whipped cream and chopped maple pecans. The maple pecans are optional, but they provide a salty-sweet crunch that balances the creamy custard. The pecans are a cinch to make, and I’ve included a recipe for you below (I dare you not to eat a handful straight off the baking sheet!). 

Candied maple pecans on a baking sheet.

The crustless 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. 

Overhead shot of a crustless pumpkin pie topped with whipped cream and maple pecans.

Recipe tips:

  • You will need six 8-ounce ramekins or similar-sized baking dishes (ceramic or glass) for this recipe. You can also bake the custard in a 9-inch or similar sized dish (just make sure that the custard doesn’t exceed a depth of 2 inches). Increase the cooking time as needed (check it at 45 minutes, but it may need up to an hour or longer). If it’s pie you’re after, you can also bake the filling in a blind-baked pie crust (again, check it at 45 minutes, but it may need an hour or more).
  • The custard should cook until it’s just set but still wobbles slightly in the center. Be sure to watch the video below!
  • 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.

Other pumpkin recipes to try:

Thanksgiving 101

For a ton of Thanksgiving inspiration, from side dishes to desserts, don’t miss this post!

Watch the video!

Get the recipe!

Individual Crustless Pumpkin Pie Custards (Gluten-Free)

You won’t miss the crust in these individual pumpkin pie custards! They have a luscious, creamy texture and are a cinch to make using just one bowl (in under an hour!). With cinnamon, fresh ginger and cloves, the flavor is nostalgic yet elevated. Top the custards with a dollop of whipped cream and candied maple pecans for an elegant dessert that’s as fitting on a holiday table as it is on a cozy night in. (I’m not gonna lie, I also love it for breakfast. 😉). Be sure to read the notes below!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: crustless pumpkin pie, gluten free pumpkin pie, pumpkin custard recipe
Servings: 6 people
Author: Nicki Sizemore

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
  • 1/8 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 (see the recipe below)

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

Do Ahead: The custards can sit at room temperature for up to 6 hours, or they can be refrigerated for up to 3 days (let them cool completely before refrigerating).
Tips:
  • You will need six 8-ounce ramekins or similar-sized baking dishes (ceramic or glass) for this recipe. You can also bake the custard in a 9-inch or similar sized dish (just make sure that the custard doesn’t exceed a depth of 2 inches). Increase the cooking time as needed (check it at 45 minutes, but it may need up to an hour or longer). If it’s pie you’re after, you can also bake the filling in a blind-baked pie crust (again, check it at 45 minutes, but it may need an hour or more).
  • The custard should cook until it’s just set but still wobbles slightly in the center. Be sure to watch the video above!
  • 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.

Candied Maple Pecans

These sweet-and-salty pecans are completely addictive! They’re fantastic on desserts and are also perfect on cheese boards, salad and soups (they also make for a great snack or appetizer on their own).
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: candied maple pecans, easy candied pecans, maple pecans
Servings: 1 cup

Ingredients

  • 1 cup pecans
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1/8 teaspoon cinnamon

Instructions

  • Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
  • Pour the pecans onto the baking sheet and drizzle with the maple syrup. Sprinkle with the cinnamon and season with salt. Toss well. Bake until the nuts are a shade darker in color and aromatic (the maple syrup should be sticky and caramelized, not wet) about, 5-7 minutes. Sprinkle the pecans with a bit more salt, them let cool completely (they will harden as they cool).

Notes

Do Ahead: The maple pecans can be refrigerated for up to a month or longer (if they last that long!).

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