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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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! 🙂