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Quick Crustless Pumpkin Pie Custard Cups: Easy 5-Ingredient Dessert

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These quick and easy crustless pumpkin pie custard cups are made with just five simple ingredients and come together in about 35 minutes. They deliver all the cozy fall flavor of traditional pumpkin pie without any fuss—no crust, no rolling pins, just pure pumpkin custard in individual servings.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs, at room temperature
  • 2 teaspoons pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Arrange 6 (6 oz) oven-safe ramekins on a baking sheet. Lightly spray ramekins with non-stick cooking spray.
  2. In a medium mixing bowl, gently whisk the eggs until yolks and whites are fully combined, about 30 seconds. Avoid vigorous whisking to prevent air bubbles.
  3. Slowly pour in the sweetened condensed milk while whisking until smooth and pale.
  4. Add the entire can of pumpkin puree and whisk until completely smooth and uniform in color, about 1 minute.
  5. Sprinkle pumpkin pie spice evenly over the mixture, add vanilla extract, and whisk until fully incorporated. Scrape bottom of bowl with a spatula.
  6. Pour custard into ramekins, filling each about 3/4 full. Use a liquid measuring cup with a spout for clean pouring.
  7. Bake for 25-30 minutes, until edges are set and centers jiggle slightly when shaken (like firm jello). Start checking at 22 minutes.
  8. Cool on a wire rack for at least 15 minutes. Custard will continue to set as it cools.
  9. Serve warm, at room temperature, or refrigerate. If refrigerating, cover each ramekin with plastic wrap once completely cool.

Notes

For extra silky texture, use a water bath: place ramekins in a baking dish and fill with hot water halfway up the sides. Room temperature ingredients help prevent lumps. Don’t overbake—custard continues to set as it cools. These taste even better the next day as flavors meld. For dairy-free, use coconut sweetened condensed milk. For egg-free, use flax eggs (texture will be softer).

Nutrition

Keywords: crustless pumpkin pie, pumpkin custard, easy pumpkin dessert, 5-ingredient dessert, fall dessert, gluten-free pumpkin dessert

Find it online: https://daintydine.com/quick-crustless-pumpkin-pie-custard-cups-easy-5-ingredient-dessert/