Looking for a delicious, guilt-free dessert that captures the essence of autumn? Look no further than crustless pumpkin pies. These delicious pumpkin custards are the perfect bite-sized version of the classic pumpkin pie, without the hassle of making a traditional crust. Bursting with warm spices and creamy pumpkin filling, these mini pies will surely impress everyone at your next fall gathering. This easy-to-make recipe is an absolute must-try!
A delightful mini pumpkin pie but without the crust is what these little pumpkin pies are all about. What is even better is there are no special kitchen items needed since we are using a muffin tin and liners in lieu of ramekins.
I have been making these easy mini desserts this exact same way since college and I think the cupcake liners are perfect. This crustless pumpkin pie recipe is perfect for those with limited baking supplies and sophisticated enough to make for serving at a party.
Because these crustless mini pumpkin pies are made with condensed milk, there are very few ingredients since the condensed milk is already sweetened. These are perfect to whip up in the Fall or any time you want an easy dessert from the pantry.
- 1 can (15 ounces) pureed pumpkin
- Large eggs
- Condensed milk
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- A pinch of salt
How to make pumpkin custard
Make the pumpkin pie filling
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- Step 2: In a medium-sized bowl, whisk together the eggs, condensed milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Step 3: Add the pureed pumpkin to the mixture and stir until smooth and evenly incorporated.
Bake (No Water bath needed!)
- Step 4: Pour the batter into the lined muffin tin until they are about three-quarters full. Make sure to leave some room for expansion during baking.
- Step 5: Place the muffin tin in the preheated oven and bake for approximately 20–25 minutes or until set around the edges but slightly jiggly in the center.
- Step 6: Once baked, remove the mini pies from the oven and let them cool in the muffin tin for about 10 minutes. Then, gently transfer them to a wire rack to cool completely.
Serve with whipped cream and a sprinkle of cinnamon on top for an extra touch of deliciousness!
Do you need a water bath for mini pumpkin pies?
No. Because we are using condensed milk, these mini pumpkin pies will hold their shape beautifully and not crack. We like to bake our mini desserts without the water bath and always have great results.
We do this with our mini cheesecake bites too.
Yes. Just bake them up and allow them to cool completely. Once cooled Place them on a plate and cover them with plastic wrap and store them in the fridge. They will last for up to 3 days this way.
Absolutely! Just line the muffin tin then fill with the pumpkin pie filling. Bake and serve.
More easy desserts like this
If you love this crustless pumpkin pie recipe, you may also like these:
Crustless Pumpkin Pie
- muffin tin
- 15 ounces Pumpkin puree
- 14 ounces Sweetened condensed milk
- 2 Large eggs
- 1 teaspoon Ground cinnamon
- ½ teaspoon Vanilla extract
- ¼ teaspoon Ground Nutmeg
- pinch of kosher salt
- Pre-heat the oven to 425 degrees.
- Mix all of your ingredients in a large bowl.15 ounces Pumpkin puree, 14 ounces Sweetened condensed milk, 2 Large eggs, 1 teaspoon Ground cinnamon, ½ teaspoon Vanilla extract, ¼ teaspoon Ground Nutmeg, pinch of kosher salt
- Line a muffin tin with muffin liners
- Pour pumpkin pie filling into muffin tin filling the wells about ¾ full.
- Place in oven and bake for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for another 10 or until the center just barely jiggles. Check those pumpkin pies before 10 minutes since all oven temperatures vary.
- When done, remove from the oven and let cool.
- Refrigerate the pumpkin custards for at least 4 hours before eating so they firm up and chill completely.
Nutrition Values are estimates only.See full nutrition disclaimer here
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