Pumpkin Custards
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.
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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!