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Mini crustless pumpkin pies with warm spices and a silky custard texture, topped with bourbon maple whipped cream. An easy individual pumpkin dessert.

No Crust Mini Pumpkin Pies Topped with a boozy bourbon maple whipped cream.

These mini crustless pumpkin pies are everything you love about classic pumpkin pie in an easy, individual dessert.

With their silky pumpkin custard filling and warm fall spices, they deliver the same cozy flavor of traditional pumpkin pie—without the fuss of making a crust.

Because these pumpkin pies are baked without a crust, they come together quickly and are naturally lighter while still tasting rich and creamy.

Each mini pie bakes in a ramekin, creating perfectly portioned pumpkin desserts that are ideal for holiday gatherings, Thanksgiving dessert tables, or anytime you’re craving pumpkin pie without baking a full pie.

The finishing touch is a generous dollop of bourbon maple whipped cream.

The subtle sweetness of maple syrup and the warm vanilla notes of bourbon elevate these mini pumpkin pies into something truly special.

It’s the perfect pairing with the spiced pumpkin custard and makes this dessert feel both simple and elegant.

Whether you’re hosting Thanksgiving or just want an easy fall dessert, these crustless mini pumpkin pies are guaranteed to become a favorite.

Why You’ll Love These Mini Pumpkin Pies

Great for Thanksgiving dessert tables
No pie crust required
Perfect individual pumpkin desserts
Easy to make in a ramekins
Creamy pumpkin custard texture
Delicious with bourbon maple whipped cream

A pan of mini crustless pumpkin pies on a sheet pan

What Is a Crustless Pumpkin Pie?

A crustless pumpkin pie is essentially a baked pumpkin custard made with pumpkin purée, eggs, milk or cream, sugar, and warm spices like cinnamon and nutmeg.

The eggs create structure so the filling sets without the need for a pastry crust.

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 with maple whipped cream are baked in a hot water bath. Everyone gets their own serving.

A spoonful of crustless pumpkin pie dessert

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 individual pumpkin custard cups 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 this crustless pumpkin pie dessert

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.

Why baking the mini pumpkin pies in a water bath is best

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.

Tips for the Best Mini Pumpkin Pies

Use pure pumpkin purée, not pumpkin pie filling
Don’t overbake — the centers should still jiggle slightly
Let the pies cool completely before removing from the pan
Use full-fat dairy for the creamiest texture

Mini crustless pumpkin pies in a ramekin

FAQs about these pumpkin custard cups

Can pumpkin pie be made without a crust?

Yes. A crustless pumpkin pie bakes like a custard. The eggs help the filling set so it slices or lifts easily once cooled.

How do you serve mini crustless pumpkin pies?

Serve them chilled or at room temperature with whipped cream. They’re perfect for Thanksgiving dessert platters or fall gatherings.

Can mini pumpkin pies be made ahead?

Yes. Bake them up to 2 days in advance and store them covered in the refrigerator.

Can you freeze crustless pumpkin pie?

Yes. Freeze the baked pies for up to 2 months and thaw overnight in the refrigerator.

More delicious fall desserts

These mini pumpkin pies are perfect alongside other fall desserts or served after a cozy holiday meal.

Many people love pumpkin pie but don’t want the extra work of making or rolling out pie dough. That’s where these individual pumpkin pies come in.

The filling bakes into a soft pumpkin custard that holds its shape beautifully once cooled. Because they’re made in a individual ramekins, they’re easy to serve and perfect for holiday parties where guests want to sample several desserts.

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