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Light & Creamy Crustless Pumpkin Pie Custard Cups

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These Light & Creamy Crustless Pumpkin Pie Custard Cups are everything you love about the classic pie, minus the stress of making a crust. They’re rich, spiced, and incredibly smooth, but somehow feel light and not overly heavy.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 can (12 oz) evaporated milk
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional toppings: lightly sweetened whipped cream, cinnamon, toasted pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Place your ramekins inside a large, deep baking dish or roasting pan. Set a kettle of water to boil.
  2. In a large mixing bowl, whisk the 2 large eggs until frothy and light yellow, about 30 seconds. Add the pumpkin puree, evaporated milk, and vanilla extract. Whisk until completely combined and smooth.
  3. Add the granulated sugar, packed brown sugar, pumpkin pie spice, and salt. Whisk vigorously for at least one minute until the sugars are mostly dissolved and the spices are evenly distributed.
  4. Pour the entire mixture through a fine-mesh strainer into a clean bowl or a large liquid measuring cup with a spout. Use a spatula to push it through.
  5. Carefully pour the strained custard into your ramekins, filling them about 3/4 of the way full.
  6. Place the baking dish with the filled ramekins on the middle rack of your oven. Very carefully, pour the hot water from your kettle into the baking dish, not onto the custards. Fill the water until it reaches about halfway up the sides of the ramekins.
  7. Bake for 35-45 minutes, but start checking at the 30-minute mark. The custards are done when the edges are set and slightly puffed, but the centers still have a slight jiggle—like firm Jell-O. A knife inserted about an inch from the center should come out clean.
  8. Carefully remove the baking dish from the oven. Use tongs to lift the hot ramekins out of the water bath and place them on a wire rack to cool completely, about 1 hour. Serve warm, at room temperature, or chilled.

Notes

Don’t skip the water bath—it ensures a silky, crack-free texture. Room temperature ingredients blend more smoothly. Use the jiggle test to check doneness; the centers should wobble slightly. Strain the custard mixture for an ultra-smooth texture. Let custards cool completely before serving for clean slices.

Nutrition

Keywords: pumpkin pie, crustless, custard cups, easy dessert, fall dessert, Thanksgiving, gluten-free, quick recipe

Find it online: https://flurpchef.com/light-and-creamy-crustless-pumpkin-pie-custard-cups-easy-20-min-recipe/