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The best bite of any pumpkin pie is the middle, where the filling turns soft and silky.

So one November I skipped the crust entirely.

I whisked the filling in a single bowl, poured it into ramekins, and baked them off.

What came out was pure pumpkin comfort, spoonable and creamy.

No rolling pin, no soggy bottom, no crimping edges at midnight.

My kids call them little pumpkin puddings and beg for them all fall.

Each ramekin is its own single serving, which makes dessert easy at a crowded holiday table.

I set the ramekins in a shallow pan of hot water so the custard bakes gently and stays velvety instead of grainy.

A cold spoonful with a little unsweetened whipped cream on top is my favorite way to end a heavy dinner.

They're naturally gluten-free too, so everyone can have one.

The whole thing takes about ten minutes of hands-on work.

If you love pumpkin pie but could take or leave the crust, these are for you. I promise you won't miss it.

Table of Contents

Why You'll Love This Custard

No crust, no fuss. Skip the dough entirely and get straight to the good part.
One bowl. Whisk everything together and pour. That's the whole method.
Naturally gluten-free. No special crust needed to serve a gluten-free crowd.
Single servings. Individual ramekins make dessert easy and elegant.
Silky and spiced. All the cozy pumpkin pie flavor in a creamy, spoonable custard.

Ingredients You'll Need

This is a short, pantry-friendly list. Most of it is probably in your kitchen right now.

Pumpkin puree (1 can, 15 oz). Use pure pumpkin, NOT pumpkin pie filling, which is already sweetened and spiced.
Eggs (3 large). They set the custard into that silky, sliceable-soft texture.
Evaporated milk (1 can, 12 oz). Adds richness and body without being as heavy as straight cream.
Light brown sugar (¾ cup, packed). Brings a deeper, molasses-y sweetness.
Cornstarch (1 Tbsp, optional). A little insurance for a firmer set and no weeping.
Pumpkin pie spice (2 tsp). Or your own blend of cinnamon, ginger, nutmeg, and cloves.
Salt (½ tsp). Sharpens all the warm spice.
Vanilla extract (1 tsp). Rounds everything out.

How to Make Crustless Pumpkin Custard

If you can whisk, you can make this. The oven does the rest.

Step 1: Whisk the Base

In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, cornstarch, spice, salt, and vanilla.

Whisk until completely smooth with no streaks.

Step 2: Fill the Ramekins

Set 6 ramekins on a rimmed baking sheet for easy handling.

Divide the custard evenly among them.

Step 3: Bake

Bake at 350°F until the edges are set and the centers still have a slight jiggle, about 30 to 40 minutes.

Don't overbake, or the custard can crack.

Step 4: Cool and Chill

Let the custards cool to room temperature, then chill for at least 2 hours.

They firm up beautifully as they cool.

Tips for Success

Pull them while they jiggle. A slight wobble in the center means they'll set up perfectly as they cool. Overbaking is the main cause of cracks.
Use a water bath for insurance. Setting the ramekins in a pan of hot water gives the gentlest, silkiest set if you're worried about curdling.
Whisk until smooth. Any lumps of pumpkin will show up in the finished texture.
Use pure pumpkin. Pie filling is pre-sweetened and will throw off the balance.

Variations

Maple sweetened. Swap the brown sugar for ½ cup maple syrup for a refined-sugar-free version.
Dairy-free. Use full-fat coconut milk in place of the evaporated milk.
One big dish. Bake it all in a single baking dish and spoon out portions; just add 10 to 15 minutes to the bake time.
Extra spice. A pinch of fresh grated nutmeg on top before baking is a great way to boost the aroma.

Serving Suggestions

A dollop of whipped cream is the classic finish. Add it right before serving with a dusting of cinnamon.

A drizzle of maple syrup plays up the warm, cozy flavor.

For a little crunch, sprinkle on some granola. That texture contrast hits the spot.

How to Store

Refrigerator. Cover and store up to 4 days. They actually taste great cold.
Freezer. Wrap the ramekins well and freeze up to 2 months. Thaw overnight in the fridge.
Make ahead. Bake them a day early so they're fully chilled and set for your gathering.

Recipe

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Silky Crustless Pumpkin Custard

Prep Time 10

Cook Time 35

Total Time 2 45

Servings servings

Ingredients

For the Custard

1 15 oz can pumpkin puree not pumpkin pie filling
3 large eggs
1 12 oz can evaporated milk
¾ cup light brown sugar packed
1 tablespoon cornstarch optional, for a firmer set
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon vanilla extract

To Serve

whipped cream
ground cinnamon for dusting

Instructions

Make the Custard

In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, cornstarch, pumpkin pie spice, salt, and vanilla until completely smooth.
Set 6 ramekins on a rimmed baking sheet and divide the custard evenly among them.

Bake and Chill

Bake at 350°F until the edges are set and the centers still have a slight jiggle, about 30 to 40 minutes. Do not overbake.
Let the custards cool to room temperature, then chill at least 2 hours until firm. Top with whipped cream and a dusting of cinnamon to serve.

Notes

Pull them while they jiggle: A slight wobble in the center sets up perfectly as it cools; overbaking causes cracks.
Water bath: Setting the ramekins in a pan of hot water gives the silkiest set.
Storage: Keeps covered in the fridge up to 4 days, or freeze up to 2 months and thaw overnight.