It's Sunday, October 26th, and the weather here in Austin, Texas, is finally, finally cool enough to justify my full-on pumpkin obsession. My mind is now 100% focused on Thanksgiving, and I'm already planning my dessert menu. While I love a classic pie, these Mini Crustless Pumpkin Pies are my secret weapon. They are elegant, perfectly portioned, and (best of all) they skip the most stressful part-the crust! This recipe is just the good part: the rich, silky, perfectly spiced pumpkin custard, baked into beautiful individual ramekins.
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The water bath (bain-marie) is the non-negotiable secret here. My first test without it, the edges cracked and the texture was rubbery. The hot water bath insulates the custards, ensuring they bake gently into a perfectly smooth, silky, crack-free pie every time.
The Perfect, Easy Holiday Dessert
This recipe is a lifesaver for holiday gatherings. Because there's no crust, it's naturally gluten-free, and it's one of the easiest "dump-and-mix" desserts you can make. The evaporated milk and eggs create a custard that is incredibly rich and smooth, far more luxurious than a standard pie filling. They are the perfect, elegant, make-ahead dessert for your Thanksgiving table.
Why You'll Love This Recipe
- Incredibly Easy: This is a one-bowl, no-mixer, "dump-and-whisk" recipe.
- Perfectly Portion-Controlled: Serving individual ramekins is so elegant and easy for guests-no messy slicing required!
- Naturally Gluten-Free: By skipping the crust, this is a perfect, simple dessert for all your gluten-free guests.
- Silky-Smooth Texture: The combination of evaporated milk and a gentle water-bath bake creates a flawless, creamy custard, just like a high-end restaurant's.
Ingredients
Here's what you'll need for these simple, elegant custards. For the full list with precise measurements, see the recipe card at the end of the post!
- Pumpkin Puree: One 15 oz. can of 100% pure pumpkin puree (make sure it's not pumpkin pie filling).
- Brown Sugar: Packed light or dark brown sugar provides a rich molasses flavour that's better than white sugar here.
- Cornstarch: This is the secret! It gives the egg custard just a little extra stability and ensures a perfect, clean set.
- Spices: Pumpkin pie spice and kosher salt.
- Eggs: 3 large eggs, preferably at room temperature.
- Evaporated Milk: One 12 oz. can. This is essential for the rich, creamy, "pie-like" texture. Do not substitute regular milk.
How to Make Mini Crustless Pumpkin Pies
This is a simple custard process. The most important part is the water bath.
Step 1: Preheat and Prep
First, I preheat my oven to 350°F (175°C). I get a large pot of water on the stove and bring it to a boil for the water bath. I also find a large casserole or roasting pan that's big enough to hold all 6 of my 6-ounce ramekins.
Step 2: Mix the Pumpkin Custard
In a large mixing bowl, I add the pumpkin puree, brown sugar, cornstarch, kosher salt, and pumpkin pie spice. I whisk these together first, before adding the eggs. This ensures all the spices and cornstarch are evenly distributed without any lumps.
Once that is smooth, I whisk in the 3 large eggs.
Finally, I switch to a rubber spatula (to avoid adding too much air) and gently fold in the can of evaporated milk, stirring until the mixture is completely smooth, uniform, and a beautiful pale orange colour.
Step 3: Prepare the Water Bath (Bain-Marie)
I divide the pumpkin mixture evenly between the 6 ramekins. I place the filled ramekins into the large, empty casserole dish.
I carefully pour the boiling water from my pot into the casserole dish, pouring around the ramekins, not into them. I fill the dish until the hot water comes about halfway up the sides of the ramekins.
Step 4: Bake, Cool, and Chill
I carefully place the entire water bath setup into the preheated oven. I bake for 35-45 minutes. I know they're done when the edges are set and the center just has a very slight jiggle (it shouldn't be watery or sloshy).
I carefully remove the casserole dish from the oven. Using oven mitts, I lift the mini pies out of the hot water bath and let them cool on a wire rack. Once they're at room temperature, I cover them with plastic wrap and chill them in the refrigerator for at least 2 hours (or overnight) to set completely.
Common Mistakes to Avoid
- Skipping the Water Bath: This is the #1 mistake. Without the moist, gentle heat of the bain-marie, the egg custard will cook too fast, making it rubbery, cracked, and separated.
- Overbaking: Pull the ramekins out when the center is just set (a slight wobble is good!). An overbaked custard will be dense and can crack as it cools.
- Using Regular Milk: Do not substitute regular milk for evaporated milk. Evaporated milk has a much lower water content and higher protein, which is what gives this custard its signature rich, thick, "pie-like" texture.
Tips and Tricks for Success
- Room Temperature Ingredients: Using room-temperature eggs and pumpkin puree helps the custard mix more smoothly and bake more evenly.
- Use Hot Water: Pour boiling water into the pan, not cold or tap water. This ensures the oven temperature stays consistent and the custards start cooking immediately and evenly.
- The Cornstarch "Insurance": The tablespoon of cornstarch is a fantastic "insurance policy" that gives the egg custard just a little extra stability, helping it set up perfectly every time.
- Strain the Custard (Optional Pro-Tip): If you want an absolutely flawless, silky-smooth custard (like a crème brûlée), you can pour the final mixture through a fine-mesh strainer before pouring it into the ramekins. This will catch any tiny bits of over-beaten egg.
Variations
This recipe is a perfect, simple base for customization!
- Sweet Potato Pies: Swap the pumpkin puree for 1 ½ cups of thick, smooth, roasted mashed sweet potato.
- Add a Kick: Add 1 tablespoon of bourbon or dark rum to the custard mixture along with the vanilla.
- Pecan Topping: Serve the chilled pies with a sprinkle of toasted, chopped pecans and a drizzle of maple syrup.
- Torched Top: Instead of whipped cream, sprinkle the top of the chilled custards with granulated sugar and use a kitchen torch to create a "crème brûlée" top!
How to Serve
These Mini Crustless Pumpkin Pies are an elegant, light dessert.
- They must be served chilled, straight from the refrigerator.
- A generous dollop of whipped cream (store-bought or homemade) is non-negotiable!
- I love to add a tiny sprinkle of cinnamon or extra pumpkin pie spice on top of the whipped cream.
- These are the perfect, elegant, individual dessert for a Thanksgiving or Christmas dinner, as all the work is done days in advance.
Make Ahead and Storage
This is the perfect make-ahead dessert!
- Make Ahead: These are better when made ahead. You can make them completely 1-2 days in advance.
- Storage: Store the cooled, baked pies tightly covered with plastic wrap in the refrigerator for up to 5 days.
- Freezing: I do not recommend freezing this. Egg-based custards like this (especially crustless ones) tend to weep and become watery or grainy upon thawing.
Recipe Notes / What I Learned
This recipe is my secret weapon for a stress-free Thanksgiving. I can make all six of these individual pies on the Tuesday before the holiday, and they just hang out in the fridge, perfectly delicious, waiting for their moment. They take up almost no space and free up my oven entirely on the big day. It's the best kind of holiday "hack."
Nutrition Snapshot
Estimated Nutrition Per Ramekin (⅙th of recipe, without whipped cream): ~210 calories · 7g protein · 32g carbs · 7g fat (This is an approximation and can vary based on the specific brands of ingredients used.)
Mini Crustless Pumpkin Pies
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- 6 ramekins
- Casserole dish
- Pot
- Oven mitts
Ingredients
Group: Ingredients
- 1 15 oz. can pumpkin puree
- ¾ cup brown sugar
- 1 tbsp. cornstarch
- ½ tsp. kosher salt
- 2 tsp. pumpkin pie spice
- 3 eggs
- 1 12 oz. can evaporated milk
Instructions
- Preheat oven to 350°F. Heat a pot of water to boiling.
- In a large mixing bowl combine all of the ingredients minus the evaporated milk with a whisk. Switch to a rubber spatula and gradually add in the evaporated milk until everything is thoroughly combined.
- Divide the mixture between 6 ramekins. Place the ramekins in a casserole dish.
- Once the pot of water is boiling, pour in around the ramekins in the casserole dish until its about halfway up the sides of the ramekins.
- Bake for 35-45 minutes, or until set in the middle.
- Remove from the oven, and use oven mitts to carefully remove the mini pies from the baking dish. Allow the pies to cool down. Serve warm, or cold with whipped cream.
Notes
Nutrition
FAQs
Can I bake this as one big crustless pie?
Yes, absolutely! Pour the entire mixture into a 9-inch deep-dish pie plate. Place the pie plate in a larger roasting pan and fill the pan with boiling water (a water bath). The baking time will be longer, likely 50-60 minutes.
Can I make this dairy-free?
Yes! Just substitute the 12-oz can of evaporated milk with one 12-oz can of evaporated coconut milk or a can of full-fat (unsweetened) coconut milk. Serve with a coconut-based whipped cream.
Why did my custards crack?
This is almost always from one of two things: 1) You skipped the water bath, or 2) You overbaked them. Pull them from the oven when the center still has a slight wobble.
