Topped with a boozy bourbon maple whipped cream, this crustless pumpkin pie recipe comes in individual portions and will please all pumpkin pie lovers.
.jpg)
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read our disclosure policy.
Keep everyone at your Thanksgiving dinner table happy with their own pumpkin pie dish.
Delicious and easy because this traditional pumpkin pie is missing the crust.
This gluten free pumpkin pie custard recipe couldn’t be easier.
The filling takes five minutes to mix together and the result is a guilt free thanksgiving dessert.
No rolling out the pumpkin pie crust!
Burned edges?
Nope!
No cracked pie!
Have you ever baked a pumpkin pie and had the creamy custard crack right down the middle?
To avoid that, these mini crustless pumpkin pies are baked in a hot water bath.
Everyone gets their own serving.
Deliciously creamy like custard should be!
And suitable for all your gluten-free guests this Thanksgiving holiday season.
This no crust pumpkin pie is baked in individual servings in their own ramekins and take less time in the oven yet still taste like traditional pumpkin pie.
The best part of the pie is the whipped cream mixed together with the intensely creamy pumpkin flavor.
I amped up the topping by adding a splash of Kentucky bourbon and sweet maple syrup to my whipped cream for one of my favorite pumpkin desserts.
Ingredients for creamy crustless pumpkin pie
- Canned or fresh pumpkin, pureed.
- Condensed milk (not evaporated milk)
- Whole eggs
- Cinnamon, nutmeg, ginger, salt and vanilla
- Heavy cream
- Maple syrup
- Bourbon
How to make the crustless pie filling
- Mix together the pumpkin, condensed milk, eggs, the pumpkin pie spice mix, vanilla and salt until creamy and smooth.
- Transfer the custard filling to a pitcher or measuring cup for easy pouring.
- Create the water bath following the tips below.
- Bake the pumpkin pie ramekins for 35 minutes at 350 degrees F.
Tips for baking the crustless pumpkin pies in a water bath
- Using a bath helps temper the heat of the oven and adds moisture preventing cracking and a rubbery pie surface.
- Using a lower heat along with boiling water allows for a more even baking time.
- Make sure to use boiling water so your mini pumpkin pies cook faster.
- Use a paper towel in the pan to keep the ramekins from sliding around.
- Add the boiling water to the pan after you place it in the oven.
- Remove one of the ramekins from the dish to make it easier to add the boiling water.
More ideas for your holiday dinner
- Homemade Cranberry Sauce with Apples
- Easy Make-Ahead Mashed Potatoes
- Easy Cornbread Pudding
- Boursin Creamed Corn
- Roasted Provencal Vegetables
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #HOMEANDPLATE on INSTAGRAM for a chance to be featured! FOLLOW HOME & PLATE ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
Easy Crustless Pumpkin Pies Recipe (Gluten Free)
Ingredients
- 1 15-ounce can pumpkin
- 1 14-ounce can sweetened condensed milk
- 2 whole eggs, slightly beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 1 tablespoon maple syrup
- 1 teaspoon bourbon
Instructions
- Preheat the oven to 350°F. Boil a tea pot full of water and set it aside once boiling.
- Place one paper towel on the bottom of a 9 x 13 inch glass casserole dish. Place six ramekins on top of the paper towel.
- Mix together the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and vanilla in a large mixing bowl.
- Fill each of the ramekins with the creamy pumpkin pie filling.
- Remove one of the filled ramekins from the baking dish.
- Place the baking dish containing the ramekins in the middle of the preheated oven.
- Pour the hot water slowly into the glass baking dish half way up the sides of the ramekins being careful not to splash hot water onto the pumpkin filling. (Be careful not to burn your hand while pouring the water)
- Replace the missing ramekin back into the pan and close the oven door.
- Bake the custard pies for 35 minutes then remove the dish from the oven and allow the ramekins to cool for about 20 minutes on a wire rack.
- Whip together the maple syrup, bourbon and whipping cream using your stand or hand mixer for 4 to 5 minutes or until soft peaks form.
- Serve immediately or refrigerate any extra servings first covering them with plastic wrap.
- Serve a dollop of whipped cream on top of each of the little pies.
Notes
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Oh those look wonderful – love the sound of bourbon-maple cream – fabulous!! A perfect autumnal dessert.
Thanks Kate…the whipped cream is really the "cherry" on top. 🙂
These look like wonderful custards – who needs crust anyway.
You don’t miss the crust at all. Thanks Meeta.
These are so cute and perfect for a seasonal dinner party. That whipped cream sounds incredible too.
The minis are perfect for a party that way there is plenty to go around and the whipped cream is just the bomb:)
I love the idea of individual servings of pie and even better that these are gluten free.
No guilt for my GF friends. And enough for everyone to have a portion. 🙂
I don’t think there would be any whipped cream left for the pie if I made this! Yum!
I know…it is hard to resist. It really adds to the flavor of the mini pies. 🙂