Easy Crustless Pumpkin Pie

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Yield

6 people

Time

50 minutes

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This crustless pumpkin pie custard recipe is an easy but elegant holiday dessert. You won't miss the crust!

Ingredients

sugar

vanilla

eggs

half & half

cinnamon

cardamom

fresh ginger

canned pumpkin

cloves

1

Beat together canned pumpkin, sugar, and spices.

1

1

Add eggs, then half-and-half.

2

1

Pour the batter into greased ramekins or into a large pie plate.

3

1

Bake the custard until it's set on top but wobbles slightly in the center.

4

TIP

Green Bulb
Green Bulb

Top the crustless pumpkin pie custards with a dollop of whipped cream, and garnish with maple pecans, if you'd like!

FAQ's

Can you make the crustless pie ahead?

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.

FROM SCRATCH FAST

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!