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 too. EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Butter or coconut oil to butter the pie dish/dishes
⅛tspfreshly grated nutmeg
¼tspsaltkosher salt or sea salt
1 ½tbspcornstarch (cornflour)
15ozcanned pumpkin puree1 can
12fl ozevaporated milk1 can
Sweetened whipped creamoptional
Preheat oven to 300°F and butter a glass porcelain 9 inch pie dish, OR 5 mini pie dishes (1 cup capacity), OR 9 ramekins (½ cup ramekins).
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.
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.
Add the 2 eggs and yolk, and whisk to combine.
Add the pumpkin puree and whisk until it's mixed in well.
Stir in the evaporated milk. Make sure that the evaporated milk is also mixed in well.
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 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 165 - 170°F 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 runny or 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 sweetened whipped cream and a drizzle of maple syrup (optional).
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 used are the 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 for 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 KcalNotes 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.Note on maple syrup substitution You can substitute the 1/2 cup maple syrup with 1/2 cup honey or 3/4 cup (150 g) white sugar or brown sugar.