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 these 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). For a dairy-free version, use full-fat coconut milk in place of the half-and-half. You can make one large 9-inch crustless pie if you prefer - be sure to read the notes below!
Servings: 6 people
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 at 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. 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.