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Easy Crustless Pumpkin Pie Custard Cups Recipe

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All the creamy, spiced goodness of traditional pumpkin pie, minus the fuss of rolling out dough. These individual custard cups bake up perfectly for hosting, with a silky texture that melts on your tongue.

Ingredients

Scale
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • ½ cup packed light brown sugar (dark brown works too)
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves (optional)
  • Whipped cream or coconut whipped cream for serving (optional)
  • A light dusting of cinnamon or nutmeg for presentation (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Place your ramekins in a large baking dish.
  2. In your large mixing bowl, whisk together the pumpkin puree and both sugars until smooth, about 1 minute.
  3. Add the eggs one at a time, whisking well after each addition, until the mixture looks glossy and uniform.
  4. Pour in the heavy cream and vanilla extract. Whisk gently until fully incorporated. Don’t over-whisk.
  5. Add all the spices and salt. Whisk one more time until everything is evenly distributed. Scrape the bottom of the bowl with a spatula.
  6. For the smoothest custard, pour the mixture through a fine-mesh strainer into a clean bowl or large measuring cup.
  7. Divide the custard evenly among your ramekins, using about ½ cup of mixture per ramekin. Leave about ¼ inch of space at the top.
  8. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
  9. Carefully transfer the baking dish to the oven. Bake for 35 to 40 minutes, or until the edges are set and the centers jiggle slightly when you gently shake a ramekin.
  10. Remove from the oven and let the ramekins sit in the water bath for 5 minutes. Then transfer them to a wire rack to cool completely.
  11. Once cool, cover each ramekin with plastic wrap and refrigerate for at least 4 hours. Overnight is even better.

Notes

The water bath is non-negotiable for silky texture. Don’t overbake—centers should jiggle slightly. Room temperature ingredients are important for smooth emulsification. Let custards chill completely for best texture and flavor. Can be made up to 5 days in advance.

Nutrition

Keywords: crustless pumpkin pie, pumpkin custard cups, easy pumpkin dessert, individual pumpkin pie, no crust pumpkin pie, gluten-free pumpkin dessert, fall dessert, Thanksgiving dessert

Find it online: https://breezybake.com/easy-crustless-pumpkin-pie-custard-cups-recipe/