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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.
I made this yesterday and it was a hit. I will definitely make again and again.
Regards Hannah Flack
These are wonderful. I was out of eggs, so I used applesauce, instead. I wasn’t sure that would work, but they were awesome. I’ll be making these again.
Oh wow, that’s so good to know!
Made this about a week ago. Making a double batch for Thanksgiving. Since we’re Weight Watchers members I used a 2% evaporated milk and use Splenda brown sugar (1/4 cup of Splenda Brown sugar/ it’s sweet enough)
Enjoy this very much. Thank you for sharing your delicious recipe.
Yay! Thanks for sharing and glad it has helped you!
How much applesi to replace the 3 eggs?
Since this is a custard, you can’t replace the eggs with applesauce like you can in cakes or brownies.
So creamy, tasty and overall amazing!
This recipe is a keeper for sure. Whipped these up and baked them in the oven tonight while baking potatoes for dinner.
Thanks so much! I actually just baked some myself!
Hi. I want to try this, but I want to be sure I have it right. Is it evaporated milk or condensed milk (like Eagle brand)? Thanks.
Sorry for the late reply. Got a little behind on my comments. But it is evaporated milk.
Excellent recipe. Exactly what I was craving. I substituted coconut mile for the evaporated (because that is what I had) and it worked perfectly. I also put a layer of walnuts in the bottom of each dish. Perfect addition. Thanks for sharing this recipe.
That is such a great idea! I’m going to try it out myself because it would be great to share gluten- and dairy-free options with my readers. Thanks!
Have you tried freezing these?
Hi Catrina,
I have not tried freezing these. However, I know that people have had success freezing pumpkin pie. I suggest making sure that the mini pies are well chilled first. Then, wrap the ramekins tightly in plastic wrap followed by a layer of aluminum foil to prevent any freezer burn.
Thanks for the spice suggestion! I made a pie (DF and GF from scratch, starting with roasting a pumpkin!) and it’s good, but I followed the instructions to use pumpkin pie spice and it definitely needed more ginger and cloves. Wasn’t a fan of the crust, so I’ve been scraping the filling. I thought “sure some internet person has a recipe for pumpkin pie custards.” Voila!
I’m so happy to hear that you’ve found a pumpkin pie recipe that meets all of your needs, Mel! Thanks for your comment.
My daughter-in-law is GF and this is just what I have been looking for for Thanksgiving! Is it ok to use the pumpkin pie mix and just add the eggs and evaporated milk as the recipe calls for and bake according to your instructions? Thanks so much! patti
Hi Patti,
If you’re needing a gluten free recipe, be sure to check the pumpkin pie mix to make sure that it’s gluten free. I’ve never tried making the recipe with a pumpkin pie mix before, so I can’t guarantee any results one way or the other. Please let me know how it turns out for you!
What a treat, I love pumpkin desserts! I used the suggestion of adding the crushed ginger snap on top of the whip cream. So yummy!
I’m so glad you enjoyed the recipe, Shelli! Thanks for your comment.
Thank you for a great way to eat pumpkin pie without the crust. I am severely gluten intolerant and the thought of Thanksgiving without the traditional things like pumpkin pie, well… I know there are worse things in life but… I am just glad
to know there are ways around those things. Thanks.
I’m so glad that you can now have your Thanksgiving pie… and eat it, too! 🙂
I don’t have any ramekins. Could I put it in a pie dish?
Amy, if you want to keep them individual sized, you could use oven safe coffee mugs instead of ramekins. If you use a pie dish, the baking time will be longer.
Looks similar to a recipe my mother made for my school lunches. Big differences were (1) eggs were separated and whites turned into meringue and (2) they were baked without placing in water bath. And when we had a bumper crop of cooking squash, pureed squash was substituted for pumpkin. That was plenty flavorful for a hungry schoolkid! I even learned how to make them while I was still an elementary school kid.
I’m happy to hear that you’ve found a recipe that brings back some great food memories for you, Clyde. I love the idea of adding meringue to the pumpkin pies, too!
Could these bake in large cupcake liners in the oven without the water bath? maybe????
John, I am afraid that the custards will be dry and cracked without a water bath. If you don’t have a large enough pan to use as a water bath, you can just take a cake pan or sauce pan with water in it and place it on the rack below where the custards are baking. That will at least help a little bit. Good luck!
What size ramekin dishes? There are 4 x 2.2” and 2 x 3.4” or 4.1 x 2.2” or 3.9 x 2 the. There are mini ones too in sets of 6
Karl, I made the pumpkin pie custards in 1-cup ramekin dishes.
I don’t have the ramekins and I know that if I used them, it would only be with this recipe. Is it possible to line your muffin pan with those cupcake liners to bake them? If so, would you bake them for the same amount of time and at the same temperature?
Lydia, I understand your concern with having to purchase something that you may only use for one recipe. However, in the case of a pumpkin custard, I’m sorry to have to say that a muffin pan would not be a suitable replacement. Custards are eaten directly from the container in which they are baked. If you have any pint sized mason jars, you may be able to use those as a replacement for the ramekins. In that case, the baking time and temperature would be the same. Good luck!
Love having a little pie all to myself!
Really, who DOESN’T, Barb?! 😉
Those look heavenly and I also love “individual” because I don’t have to SHARE! he he he!
First of all, advance Happy Birthday. I am not good with remembering dates, and I may miss it in future.
As far as pumpkin is concerned, I am not a big fan of it. For me, eating pumpkin is like “it’s end of the world”. I never liked it. However, this looks different and delicious. It could be due to the magical effect of these photos ( which you have added to the post) that invites me to give this recipe a try.
Thank you so much, Bharat!
Where has this recipe been all my life?! For several years I’ve been looking for this exact same recipe. My kids never liked the crust of pumpkin pies. They would eat the filling and leave the crust. I made this for Thanksgiving and everyone loved it! It’s very similar to the recipe I use for my pumpkin pies. I used the spices from my pumpkin pie recipe, instead of store bought or the one linked to this recipe.
These spices are enough to make 2 recipes of Pumpkin Custard. I don’t use store bought pumpkin pie spices. You can divide this spice mix in half if you like.
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
This looks yummy! Perfect solution for gf-ers and those who don’t like the crust anyway.
Yep! Exactly!!
Hi! I really want to make these for my son who loves pumpkin pie and is also gluten intolerant! Unfortunately he’s also dairy intolerant, so do you think these would work with almond milk or coconut milk? Thanks!!
I asked one of my vegan bloggy friends and this is what she said “The better option is almond, soy, or coconut milk creamer. I replace 12 ounces of evaporated milk with 8 ounces of coconut milk creamer + 1 tbsp white flour.” Now I know flour is an issue, so perhaps a bit more cornstarch?
Can’t wait to bake my Pie in a custard cup….makes sense to me.
Question – How did you get the “pie” out of the cup and have it look so perfect.
PS….wish you had a box to click to have “them” let me know when there is an answer.
Oh but you will (or should) get an answer :-). I cooled them in the fridge and they slid right out!
Eating this right now. GREAT RECIPE. I have never liked crust, and we need to be gluten free. Perfect!
So glad you like them! The easiest way to make gluten free pie is to skip the crust altogether 🙂
You are my new BFF!! Oh my gosh. I LOVE pumpkin pie but I hate the crust. The family always laughs at me because I eat the filling out of the pie and leave all the crust. I am definitely trying this!!! Yum! Thanks for sharing!! 🙂
Haha! There are the crust people and the filling people. I guess we are on the same team 🙂
What a great idea! I eat gluten free and have never thought to try this. So excited!!
Thanks! I have never been one for crust anyway, so making these little custards is perfect for me.
I tried to print this recipe out several times by clicking on the button, and I keep getting “Oops! This link appears to be broken!”
Margaret, what browser are you using? I am on Firefox on my Mac, and it is working fine. If you let me know, I can follow up with the maker of the recipe plugin. Thanks for letting me know!
OK, Brianne, here is where my stupidity shines through…I’m not sure what browser I’m using! I click on the blue e on my desktop which brings me to MSN. I originally found you in Facebook. So…did I answer your question? I’m sorry for my lack of knowledge!
Sorry for the delay. Sounds like Internet Explorer. I am waiting on a response to see if it is something on my end or your end. Thanks for bringing this to my attention.
Easy enough to copy out on a piece of paper. That’s what I did. 🙂 I personally love the crust, but hubby has now decided to eat gluten-free, so I’m scrambling for ideas. The main meals are usually no problem, as I cook from scratch most days, so I know what is going into the food, but he occasionally likes a dessert, so I thought these looked great.
Do you have anything with apples? He loves those.
I hope you love the pumpkin custards, Pamela! I have a great gluten free dessert recipe that uses apples! Make these gluten free no-bake apple cheesecake bars!
You are so missing out not using real whipping cream! Hmm can’t rate it from my phone. 4 stars!
Oh I love real whipped cream, but for some reason I love the fake stuff with my pumpkin pie!
Hey now, It’s your Birthday (party) and you can cry… I mean have cool whip if you want to, have cool whip if you want too. lol. I don’t normally care for the crust on anything, so I love these!
It is so funny how strongly people feel either for or against crust 🙂
Happy Birthday to yooooou! These crustless pies look phenom!
Thank you so much!
I looooooove these and what a perfect way to celebrate your birthday with some deliciousness!!!!
Thank you, Isabel!