The Best Pumpkin Pie Custard dessert recipe features 6 mini crustless pumpkin pies served in ramekins. Each smooth and velvety bite is a delicious treat! Serve them with fresh whipped cream, or enjoy them warm.
The fall season is all about the pumpkin here in our home. I have been busy keeping the canned pumpkin companies in business (haha) and I am not sure I will be stopping anytime soon.
I mean, I do know how to Roast & Puree a Whole Pumpkin, but sometimes using canned pumpkin is just so much easier!
So far, I have made Mini Pumpkin Pies in a Muffin Tin, Pumpkin Spice Truffles, Pumpkin Bread Made with Yogurt, and my self-proclaimed Best Pumpkin Spice Syrup/Sauce Recipe.
Since you all know I love my pies and cakes crustless, ahem…Crustless Cheesecake, this recipe is right up my alley for less dough and more of the fun stuff like the pumpkin custard.
Today’s recipe is all about the Mini Pumpkin Pies made in ramekins. I am currently watching my weight, so any extra carbs I can avoid while splurging are always appreciated.
Ingredients
- 15 ounces Canned pumpkin puree
- 1 tsp pumpkin spice
- 2 eggs large size
- 14 ounces sweetened condensed milk
- 1 cup of fresh whipped cream or whipped topping
How to Make Individual Pumpkin Custards
Preheat oven to 425 degrees f.
Spray your ramekins with nonstick spray and set aside.
Add 1 to 1 1/2 cups cups of water to a walled baking sheet to make a water bath for your ramekins.
In a large bowl, and the pumpkin, spice, eggs, and sweetened condensed milk and puree with a hand mixer until smooth.
Fill ramekins 3/4 of the way with batter. If they go slightly over the 3/4 mark that is ok–just do not overfill.
Bake for 15 minutes at 425 degrees f, and then reduce the temperature to 350 degrees f.
A toothpick inserted into the center of your pumpkin custards should be clean when removed.
Allow custards to cool before added topping, or enjoy them warm.
These can be made, fully cooled, and stored in the fridge for up to 3 days for best taste.
The Best Pumpkin Pie Custard
Ingredients
- 15 ounces Canned pumpkin puree
- 1 tsp pumpkin spice
- 2 eggs large size
- 14 ounces sweetened condensed milk
- 1 cup whipped topping optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Grease ramekins with nonstick spray.
- In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.
- Pour mixture into each ramekin about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the dish.
- Add ramekins to a baking tray with 1-1 1/2 cups of water to create a water bath
- Place mini pumpkin pies (on the large baking sheet) in the oven at 425 Fahrenheit for 15 minutes.
- Reduce the oven heat to 350 degrees f. and bake another 20 minutes.
- Use a toothpick inserted into the center to test if they are done. The toothpick should be clean when removed.
- Allow pies to fully cool before optionally topping them, or enjoy them warm without topping.
You can add a dusting of cinnamon, pumpkin spice, or nutmeg : )
What is sprinkled on top of the whipped cream?
Hello Jill, You sure can! Spray the muffin tins liners with nonstick. They will bake for about 18-20 minutes at 350 degrees F.
Can I make this in a regular pie plate if I lightly oil it? Or can I make these in a muffin tin using a cupcake liners? I don’t have ramekins.
Sorry, it is a typo- the correct is 6 servings.
Hello, you are correct! As mentioned this is pumpkin pie filling.
Hello June, these are 8 ounces.
How about making pumpkin pie without the crust! That is pumpkin pie custard!
What size (oz) ramkins are need for this receipt?
It says 6 mini pies but serves 16???????
This looks delicious and so fancy. I m going to have to try to make it.
This pie custard is definitely one of the finest that I have seen. I think this has just enough flavor and sweetness. Thank you for the great idea.
Oh my goodness! These pumpkin pie custards look divine! A must try recipe for sure!
I love how easy this recipe is. I’m all about pumpkin in the fall. The creamy texture and rich flavour make this delicious comfort food.
This recipe is just calling my name! My favorite part of pumpkin pie is the custard. I always scrape it off the crust.
Love the recipe! It is so festive and unique. Just add it to any party as a dessert. So satisfying.
This sounds SO delicious! I’m printing out the recipe to try this weekend!
I wonder if I can make this with coconut milk. I have to avoid all dairy due to allergies.
That looks so good. I love fall because I love pumpkin everything. I’m not necessarily all about the pumpkin spice, but I’m all about pumpkin. Pumpkin bars, pumpkin pie, pumpkin cake, and now PUMPKIN CUSTARD! Om nom nom.