Crustless Pumpkin Pie Dessert For Two

This crustless pumpkin pie fits into your life so well! Let’s say you crave pumpkin pie, but don’t want to make a whole pie with 10 slices. You can just make this small batch pumpkin pie for two! Or, let’s say you’re avoiding pie crust for dietary reasons. You can make these small ramekins of crustless pie to satisfy your craving without the crust! The main thing I want to emphasize about this recipe is that it tastes just like regular pumpkin pie! Nothing is lost when scaling it down and baking it without a crust. The pumpkin custard filling tastes the same whether it is baked in a large pie plate or a ramekin. The flavor of the crust does not contribute any flavor to the actual pie, it just provides a base to hold the custard. In my opinion, we don’t even need the crust.

Ingredients:

Canned Pumpkin. This is not the same as canned pumpkin pie filling or pumpkin pie mix. We just want pure canned pumpkin, no sugar or spices added. Read the label closely, because as it gets closer to Thanksgiving, the regular canned pumpkin sells out and they replace it with the pie version. Regular, plain canned pumpkin with the ingredient list only listing ‘pumpkin.’ We are adding our own sugar and spices to the pumpkin.Brown Sugar. You can use light or dark brown sugar.Egg. One whole large egg.Vanilla.Spices. You can use ¾ of a teaspoon of pumpkin pie spice, or you can use my blend of cinnamon, ground clove, ground ginger, and grated nutmeg listed below.Heavy Cream. Most recipes for pumpkin pie use canned evaporated milk. No thank you. Heavy cream is fresh and approximately one million times better.Whipped Cream for Serving. I’m partial to the can of squirt whipped cream for this recipe. Let’s not overthink it. It’s just a crustless pumpkin pie in a ramekin!

How to make crustless pumpkin pie:

Do you see that spoonful of real pumpkin pie? I promise it tastes just as good as if it was cooked in a regular pie crust in a large plate. And how lovely that you get to enjoy your own little ramekin of pie without sharing!

Can you freeze this?

I’m not the biggest fan of freezing things that contain egg, especially a cream and egg custard base. I have seen custard separate and slightly weep. I’m sorry, but eggs and freezer usually don’t mix!

Is this crustless pumpkin pie low carb?

I never intended for this recipe to be low carb, but the nutrition facts in my recipe card below say that it is not. Carbs come from pumpkin and the added sugar. However, it’s pretty low calorie, in my opinion. I just wanted to create a fast and easy way to get pumpkin pie in your mouth, but the added bonus of low calorie is cool, right? This crustless pumpkin pie isn’t the only thing that I think is better without the crust! My crustless chicken pot pie is just as great when served over toast. And, the creamy flavors of cheesecake are so incredible, that a graham cracker crust isn’t even needed in my crustless cheesecake. You’re just going to have to trust me, and you’re also going to have to grab some ramekins! These small 6-ounce ramekins are what I’m using. If small pumpkin pies are your thing, you might like my mini pumpkin pies made in a muffin pan! They have a crust, and are so simple to make for a crowd.