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Crustless Pumpkin Pie Recipe

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★★★★★

4.5 from 98 reviews

This Crustless Pumpkin Pie recipe is a simple, delicious dessert perfect for those who want the classic flavors of pumpkin pie without the crust. Smooth and creamy with warm spices, it’s baked in individual ramekins for easy serving and a delicate texture.

Ingredients

Scale

Pie Filling

  • 5 ounces (2/3 cup) canned pumpkin puree
  • 1/3 cup (79mL) heavy cream
  • 1/4 cup (45 grams) brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt

Instructions

  1. Preheat and Prep: Preheat your oven to 325°F (163°C). Gather all the ingredients and prepare two 6-ounce ramekins, placing them ready on a baking sheet.
  2. Combine Ingredients: In a medium bowl, whisk together the canned pumpkin puree, heavy cream, brown sugar, egg, vanilla extract, cinnamon, ground cloves, ground ginger, freshly grated nutmeg, and salt until the mixture is smooth and well combined. Avoid using an electric mixer to prevent incorporating air.
  3. Fill Ramekins: Divide the pumpkin mixture evenly between the two ramekins, smoothing the tops gently.
  4. Bake: Place the baking sheet with the ramekins in the oven and bake for 40 minutes. The pies are done when the very center slightly jiggles but is mostly set.
  5. Cool in Oven: Turn off the oven and prop the oven door open with a wooden spoon. Let the pies cool slowly inside the oven for 1 to 2 hours to set fully and prevent cracking.
  6. Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours before serving. This chilling step helps the custard firm up and improves flavor.
  7. Serve: Serve chilled, topped with a dollop of whipped cream and an optional extra dusting of spices like cinnamon or nutmeg.

Notes

  • Do not overmix the filling to avoid incorporating air which can cause cracks in the custard.
  • Slow cooling in the oven helps to ensure a smooth, crack-free surface.
  • The recipe is easily doubled or tripled for more servings, just adjust ramekin quantities accordingly.
  • For a lighter option, substitute half and half or milk for heavy cream but expect a slightly less rich texture.
  • Store leftovers covered in the refrigerator and consume within 3 days.

Keywords: pumpkin pie, crustless pumpkin pie, gluten free dessert, pumpkin custard, fall dessert, individual pumpkin pie, easy pumpkin recipe

Find it online: https://leofoster.com/crustless-pumpkin-pie-recipe/