If you’re a fan of pumpkin pie filling, you will love this Pumpkin Pie Custard! It’s baked in a ramekin without a crust, making it a creamy, delicious pumpkin pie alternative! This wholesome dessert becomes complete with a dollop of whipped cream and candied pecans!
INDIVIDUAL CRUSTLESS PUMPKIN PIES
I was torn on whether to call this a pumpkin pie breakfast bake or pumpkin custard. It can really be both. It tastes exactly like pumpkin pie filling but with just a few ingredients, less sugar, and less hassle! The best part about this recipe? It uses an entire jar of pumpkin puree, so no need to worry about what to do with leftovers!
Most pumpkin pie custard recipes require sweetened condensed milk, but not this one! Instead, we use canned coconut milk to give that silky smooth texture (and don’t worry, it doesn’t taste like coconut!).
Why you’ll love this pumpkin pie custard
- Uses an entire can of pumpkin pure
- Dietary-friendly: This pumpkin pie custard is vegan, paleo, refined sugar-free, dairy-free, & gluten-free.
- SO easy to make! You simply mix everything in one bowl and bake. No water-bath, no fuss!
- Perfect for the holidays. With the holiday season overflowing with pies, it can be so fun to create an individual-sized dessert for your guests – or anytime the pumpkin pie craving strikes!
Recipe video
Ingredients you’ll need
- Canned pumpkin pure: not pumpkin pie filling! Be sure pumpkin is the only ingredient!
- Full-fat canned coconut milk: it’s richer than milk, making the pumpkin pie custard extra silky!
- Maple syrup: honey or agave will also work but I think maple syrup pairs the best with pumpkin pie spice and really brings out so much flavor!
- Eggs: we’ll need 3 eggs for this recipe. They help create that classic custard texture.
- Vanilla extract & pumpkin pie spice
steps to make healthy pumpkin pie custard
- Preheat oven to 350 degrees F.
- Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
- Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.
- Serve with coconut milk whipped cream.
Tips & FAQ’s
- Allow the custards to fully chill in the fridge for 1-2 hours to set up! They’ll thicken up slightly, however you can also enjoy the warm. They will just be more pudding-like.
- Can these be made ahead of time? Of course! They’re a great make-ahead dessert because they can be chilled for hours prior to serving.
Toppings + Storing pumpkin pie custard
Which Pumpkin Custard Toppings are best? I love adding chopped candied pecans on top along with some whipped cream and a sprinkle of cinnamon!
How to store: You can also store the pumpkin pie custard in the fridge by covering and storing for up to 3 days.
More healthy pumpkin recipes to try
- Healthy baked pumpkin pie bites
- Pumpkin ice cream cookie bars
- Pumpkin spice latte chia pudding
- Pumpkin spice marshmallow fluff
- Pumpkin spice marshmallows
- Pumpkin spice overnight oats
The Best Pumpkin Pie Custard (Dairy-free, Gluten-free)
Ingredients
- 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient)
- 3 eggs
- 1/2 cup full-fat canned coconut milk
- 1/2 cup maple syrup, agave, or honey
- 1 1/2 tsp vanilla extract
- 1 tbsp pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F.
- Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.Pour the filling into 4 individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.Serve with coconut milk whipped cream.
