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Pumpkin Pie in a Ramekin
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4.6 from 10 votes

The Best Pumpkin Pie Custard

The Best Pumpkin Pie Custard features 6 mini crustless pumpkin pies served in ramekins. Each smooth and velvety bite is a treat! Serve with fresh whipped cream or topping.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: crustless pumpkin pie, Pumpkin Custard
Servings: 6 custards
Calories: 107cal
Author: Amy Desrosiers
Cost: $3


  • 15 ounces Canned pumpkin puree
  • 1 tsp pumpkin spice
  • 2 eggs large size
  • 14 ounces sweetened condensed milk
  • 1 cup whipped topping optional


  • 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.


Nutritional values displayed might not accurately reflect values and are meant to be a guide. 
Try not to keep opening the oven or your custards will split like some of mine did.
Allow pies to fully cool before adding whipped cream/topping.
Store in the fridge if you use whipped cream, or top with whipped cream as needed.
These store in the fridge for 3 days (for best taste).  


Serving: 1custard | Calories: 107cal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 44mg | Potassium: 159mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4236IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg