This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won't miss the crust at all! It's gluten free and refined sugar free, with options for sugar free, dairy free, and vegan diets! Super adaptable, foolproof results.Makes 1 crustless pumpkin pie pudding / custard (9 inch diameter).EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Preheat the oven to 300°F / 149°C and butter a glass or porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).
Butter or coconut oil to butter the pie dish/dishes
In a large bowl, whisk together the cinnamon, ginger, cloves, nutmeg, salt, and cornstarch. Whisk this mix until there are no lumps in the cornstarch.You can also use 2 tsp of pumpkin pie spice mix instead of the individual spices.
Add half of the maple syrup and whisk it in until the cornstarch is completely dissolved and there are no lumps. Then add the rest of the maple syrup and the vanilla, and mix well.
½ cup maple syrup, 2 tsp vanilla extract
Add the 2 eggs and yolk, and whisk to combine.
2 eggs, 1 egg yolk
Add the pumpkin puree and whisk until it's mixed in well.
15 oz canned pumpkin puree
Stir in the evaporated milk, or your choice of plant-based milk. Make sure the milk is also mixed in well.
1 ½ cups evaporated milk
Pour the prepared pumpkin custard into the 9 inch pie dish. Knock the pie dish on a hard surface like your kitchen counter firmly (don't break the dish though!), a couple of times, to remove any air bubbles. See recipe notes below on how to bake this crustless pumpkin pie in smaller dishes.
Place the pie dish in the preheated oven and bake for 60 - 70 minutes, rotating the pie dish halfway through the cooking time (30 minutes).
If you have a thermometer, check for an internal temperature of 170 - 175°F / 77°C - 79°C in the middle of the pie. If you don’t have a thermometer, remove the pie from the oven while the middle still seems a bit jiggly, but the edges are set - this should take between 60 - 70 minutes.
Remove the pie dish from the oven and keep it in a cool, dry place to cool down, UNCOVERED. When the pie has completely cooled to room temperature, cover the pie dish and refrigerate overnight. Keep the pumpkin pie pudding in the fridge until you're ready to serve.
Slice the crustless pumpkin pie pudding into 8 - 10 servings, and serve with your choice of topping (optional).
Place all the ingredients in a blender, except for the eggs. Blend until everything is just mixed through. Be careful not to overmix. Then add the eggs, and pulse to break the eggs and to start mixing it. Blend for no more than 1 minute to mix in the eggs. Stir to make sure everything is mixed through well. Let the mix rest for about an hour. This is to remove any excess air.
Pour into the dish and bake as per recipe. Blending the filling is easier, but it can lead to more cracks in the baked custard (due to more air incorporation).
Notes
Notes for baking this crustless pumpkin pie in smaller dishes
Measure the pumpkin pie custard into the smaller ramekins using a measuring cup. Add ½ cup of the custard into the ½ cup ramekins, and 1 cup of the custard into the mini pie dishes.
It’s easier to move the dishes in and out of the oven if you place them all on a larger baking sheet / tray. I use a half baking sheet.
Bake the ½ cup ramekins for about 22 - 25 minutes. The ramekins I use are flat ramekins, where the pumpkin pie custard only fills up about 1 1/2 inches deep. If it's a taller baking dish, the custard will take longer to bake.
Bake the 1 cup mini pie dish for about 30 minutes (the pumpkin pie custard only fills up about 1 1/2 inches.)
Remove the baking tray from the oven, and then transfer the smaller dishes onto a cold surface to let the individual pumpkin pie puddings cool completely.
Calories in 1 individual pumpkin pie ramekin = 140 kcalCalories in 1 individual pumpkin pie (mini pie dish) = 270 kcal
Notes for cooling down the crustless pumpkin pie pudding
It’s important to allow the pumpkin pie puddings to cool completely before covering them. You can speed up the cooling process by placing the dishes in a water bath (where the water level travels halfway up the dish). The residual heat will continue to cook the custard, while the excess water evaporates.If you cover the pumpkin pie pudding with plastic wrap before it’s completely cooled down, there'll be condensation that will drip back into the pie and make it watery.
For a vegan option
In place of the eggs, use a total of 45 g / 4 ½ tbsp of cornstarch in the recipe.
Note on maple syrup substitution
For a single pie - You can substitute the 1/2 cup maple syrup with 1/2 cup honey. If you're using brown sugar or a sugar substitute, use 3/4 cup (150 g). Use up to ¾ cup /180 mL maple syrup / honey for a sweeter option.
How to substitute with condensed milk
Replace the maple syrup/sugar AND the evaporated milk with 1 can / 300 mL of condensed milk.
How to substitute the cornstarch
Arrowroot starch - Use an equal amount of arrowroot starch. Tapioca starch - Use double the amount of tapioca starch.