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This Pumpkin Custard recipe is rich, creamy, and perfectly spiced. I baked these mini crustless pumpkin pies in ramekins as a single-serving holiday dessert, and they turned out so delicious. Not to mention, these are SO easy to make! They are one of my favorite gluten-free pumpkin recipes to make as a gluten-free Thanksgiving treat, or to simply enjoy the best part of the pie.
Why I Love This Pumpkin Custard Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Who needs the pie crust when you can enjoy the best part of a homemade pumpkin pie in your own single-serving dessert? These mini pumpkin custards are my go-to any time I want to satisfy a pumpkin pie craving without having to prepare a gluten-free pie crust. These individual custards are 100% gluten-free, rich and creamy, and bursting with pumpkin flavor, without the crust!
- Individual servings. This pumpkin custard recipe is basically my favorite gluten-free crustless pumpkin pie filling baked in ramekins, like crème brûlée. I guarantee these are going to be a hit with your friends and family.
- No crust. Pumpkin custard is a perfect option if you’re pressed for time, or not up for making a traditional pie. Rather than making a gluten-free crust, there is no crust at all!
- 100% gluten-free. These mini pumpkin custards are made with cornstarch as a thickener, which is gluten-free along with the rest of the ingredients.
What You’ll Need
Like my pumpkin pie recipes, this pumpkin custard filling takes inspiration from Martha Stewart’s pumpkin pie recipe. I don’t know if it’s her use of brown sugar instead of white sugar to give it that hint of molasses flavor. It might be the perfect amount of spices. Or it is the evaporated milk and cornstarch that ensures it holds together while still staying creamy? Whatever the reason, it is the best!
Below are some notes on the ingredients, and you’ll find the printable ingredients list with the full recipe details in the recipe card below the post.
- Pumpkin puree – Not to be confused wtih canned pumpkin pie filling, which has thickeners and sweeteners already added. The only ingredient in your pumpkin puree should be pumpkin.
- Brown sugar – Lightly packed. I have used dark brown sugar and it works, but I recommend sticking with the light brown as it does not overwhelm the other flavors. Dark brown sugar also makes a darker pie.
- Cornstarch – I use cornstarch as a gluten-free thickener in my pumpkin pie filling. You can also use tapioca starch or flour, if you’re not making this recipe gluten-free.
- Kosher salt
- Pumpkin pie spice – Use your favorite store-bought blend, or use the spices in your pantry to make this easy homemade pumpkin pie spice.
- Eggs
- Evaporated milk – Make sure it’s NOT sweetened condensed milk, which isn’t the same thing. Your pie filling will turn out much too sweet and not the right consistency!
How to Make Mini Pumpkin Custards
Back in the day, I followed Martha’s crust recipe, as well, but this mini pumpkin custard recipe is easy to make without it. And it doesn’t involve anything more than whisking the ingredients together in a bowl. Here’s the rundown, with the full directions in the recipe card:
- Prep your tools. You’ll be baking these in a water bath so you’ll need a glass baking dish that’s at least 9×13-inches. Place your ramekins inside the dish and get some water boiling while you prepare the custard.
- Make the pumpkin custard. Combine pumpkin puree, light brown sugar, cornstarch, salt, pumpkin pie spice, and eggs in a bowl. Whisk thoroughly, and slowly fold in the evaporated milk using a spatula.
- Fill the ramekins. Divide the pumpkin custard between the ramekins, and pour boiling water into the baking dish so that it comes about 1/2″ up the side.
- Bake. Bake at 350°F until the custards are barely set and still slightly jiggly in the middle. They will firm up as they cool. Once cooled to room temperature, refrigerate the custards until you’re ready to serve.
Recipe Tips
- Avoid bubbles in the custard. The can of evaporated milk will say to shake before using, but since you’ll use all of it, I recommend swirling it gently before folding it into the pie filling. This way, it’ll avoid small bubbles in the custard.
- Use a water bath. Similar to making a cheesecake, baking the pumpkin custard in a water bath ensures it bakes evenly and thoroughly. Once you’ve filled the ramekins inside the baking dish, pour hot water around the ramekins. You can do this after you set it on the oven rack if you don’t want to carry a heavy dish filled with boiling water.
- Don’t overbake. These mini crustless pumpkin pies should still be slightly jiggly when they come out of the oven. They will firm up as they sit in the ramekins and cool. Overbaking is not the end of the world, but they might crack in the middle. Worst case, just fill the cracks with whipped cream!
- Make a full-sized pie. Pour the filling into a 9-inch pie plate to make a full-size crustless pumpkin pie.
What Size Ramekins Should I Use?
The most common question I get is what size ramekins to make these mini pumpkin pies in. I use these 6-ounce ramekins, and I find that this is actually the perfect serving size. You could make these pumpkin custards smaller or bigger, keeping in mind you’ll need to adjust the baking time accordingly.
How to Store
- Refrigerate. Store any leftover custards covered in the refrigerator for up to 3 days. Wrap them airtight in plastic wrap of store the ramekins in an airtight container.
- Freeze. You can freeze these pumpkin custards after baking. Wrap the ramekins thoroughly in plastic wrap and freeze them for up to 2 months. Take these mini crustless pies out of the freezer and thaw them in the refrigerator for serving.
What to Serve With Pumpkin Custards
Just like traditional pumpkin pie, I love these mini crustless pumpkin custards topped with a dollop of whipped cream or Cool Whip (my personal favorite, #dontjudge). They’re also great topped with a scoop of ice cream, like vanilla or homemade no-churn apple ice cream. You can also garnish the custards with crushed gluten free graham crackers or gluten free gingersnaps, or chopped pecans.
More Pumpkin Desserts
Pumpkin Custards
Ingredients
- 15 ounces pumpkin puree
- 3/4 cup packed light-brown sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 12 ounces evaporated milk
Instructions
- Preheat oven to 350°F. Place 6 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
- In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
- Whisk to combine thoroughly.
- Add evaporated milk, and stir to combine.
- Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
- Bake for 35-45 minutes, or until set in the middle.
- Remove from the oven, and let cool in the pan until cool enough to handle.
- Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.
Did you make this?
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Excellent easy recipe. Came out perfect as written. I added a bit more spice but otherwise the proportions were perfect
1g serving size is ridiculous. Check your measurements. FIX IT. Please
You know it was an honest mistake and I am always happy to correct them. Gram is a default it fills in if you (accidentally or intentionally) leave it blank. Mine was accidental. It was meant to be one pie, assuming you make the 6 as directed in the recipe. Have a pleasant day.
Thank you for the info. Yes we all have had that item that got missed. Loved the results from the recipe!!
Wonderful, I’m so glad!
This recipe is the BEST! Quick and easy to make and bake, chill and serve with a dollop of whipped cream!! Delicious!
Hi Chris. Could I use a silicon muffin “tin”?
The ramekins are bigger than a muffin pan. I think the silicone will work, but since they may be smaller, you’ll want to keep an eye on the baking time.
They came out beautifully! Note that if you want 6 portions, use 7 oz ramekins, not 4 oz as suggested above.
These were perfect. A they were a slightly softer and smoother texture than the normal pie. I used 8 oz custard cups so it took a bit longer for the bake. I liked that the recipe didn’t call for specialty ingredients.
I made them for my mother who can’t have solid foods right now but had a craving for pumpkin pie.
Oh that is so sweet and I am glad she was able to enjoy what she was craving. I always try to keep my ingredient lists simple and accessible!
Could you use heavy cream in place if the evaporated milk?
I have not tried it, but I know some pumpkin pie recipes call for heavy cream.
I’ve made this recipe and more recently made one with heavy cream. I actually liked the cream better. This is a great go to recipe though.
I’ve never tried with cream, but now I will.
Is the cornstarch absolutely necessary? Wouldn’t reducing the amount of liquid in the overall recipe also thicken the custard? For example, pumpkin puree has a lot of water in it, so I usually spread it on paper towels to soak up the water before adding other ingredients. The pumpkin and paper don’t stick. Or, just use egg yolks? Wondering what you think. Regards.
I have not tried it without the cornstarch, so I don’t know how it would turn out.