Individual Crustless Pumpkin Pies (aka Pumpkin Custards)
Pumpkin Pie filling, baked in individual ramekins, for those that aren't crust-lovers.
Recipe type: Dessert, Pie
Serves: 6-8
  • 1 can (15 ounces) solid-pack pumpkin
  • ¾ c packed light-brown sugar
  • 1 T cornstarch
  • ½ t kosher salt
  • 2 t pumpkin pie spice
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  1. Preheat oven to 350°F. Place 6-8 ramekins or custard cups in a large baking dish. Heat a pot or teapot of water to boiling, and set aside.
  2. In a large bowl, combine pumpkin, brown sugar, cornstarch, salt, pumpkin pie spice, and eggs.
  3. Whisk to combine thoroughly.
  4. Add evaporated milk, and stir to combine.
  5. Fill the ramekins with the pumpkin mixture. Pour the hot water in the baking dish around the ramekins.
  6. Bake for 35-45 minutes (depending on how many you make and how full the ramekins are), or until set in the middle.
  7. Remove from the oven, and let cool in the pan until cool enough to handle.
  8. Remove the ramekins from the water bath. Serve warm, at room temperature, or chilled in the refrigerator.
Recipe by Cupcakes & Kale Chips at