Small Batch Crustless Eggless Pumpkin Pie for Two | Gluten-Free Thanksgiving Dessert

This easy crustless Eggless Pumpkin Pie without evaporated milk is a creamy pumpkin custard baked in two ramekins so you can savor your Thanksgiving pie without any overwhelming leftovers. As an added bonus, it’s a naturally gluten-free pumpkin pie, perfect for an intimate meal for two.

For many years, cooking desserts for two (or even just for myself) has been a core part of my culinary journey. After graduating college and entering the professional world, I quickly realized my lifestyle of single-portion cooking was quite different from my colleagues, who often had families to feed. They’d often express their amazement, wondering how I managed to make something like mashed potatoes for one without getting bored of the endless leftovers.

This experience taught me the value of small-batch recipes, especially during holidays like Thanksgiving. While the holiday often conjures images of large family gatherings, the reality is that not everyone has a huge family. Perhaps your travel plans shifted this year, or you simply prefer a more intimate celebration. That’s why I’ve dedicated myself to creating recipes like this Thanksgiving Dinner For Two, ensuring you can still enjoy a traditional holiday meal, scaled perfectly for a smaller group.

And no Thanksgiving dinner, whether grand or cozy, is complete without dessert. After savoring your turkey tenderloin paired with a rich turkey gravy, you absolutely won’t want to skip this incredibly decadent and easy Eggless Pumpkin Pie. It’s a delightful, egg-free pumpkin pie, perfectly baked in individual ramekins. I adapted my popular small pumpkin pie recipe, carefully scaling it down to create two mini pumpkin pies, ideal for sharing (or enjoying all to yourself!).

One of the biggest conveniences of this recipe is that it provides a brilliant substitute for evaporated milk in pumpkin pie. No more opening a whole can for just a tiny amount and then wondering what to do with the rest! Plus, I’ve opted for a crustless approach, believing it’s unnecessary for these charming individual pumpkin pie ramekins. This also makes it a fantastic gluten-free pumpkin pie option, catering to various dietary needs without compromising on flavor or texture. I’ve heard from many readers who rely on my eggless pumpkin pie recipes because they or someone they know has food allergies. Whatever your reason for seeking a pumpkin pie without eggs, rest assured, this recipe has you perfectly covered.

Understanding Ramekins: Your Secret to Perfect Individual Portions

For those new to baking individual desserts, you might wonder, “What exactly are ramekins?” Ramekins are small, round, ceramic baking dishes, typically featuring a charming fluted exterior. They are incredibly versatile and perfect for serving individual portions of soufflés, crumbles, and of course, our delicious eggless pumpkin pie.

For this recipe, I recommend using 6-ounce ramekins. You can easily find these online, in most kitchenware stores, or even uncover some hidden gems at a local thrift store. If you happen to use ramekins of a different size, remember that you may need to adjust your baking time. Larger ramekins might require slightly less time as the filling will be spread thinner, while smaller, deeper ramekins could need a few extra minutes to ensure the center is perfectly set. Always check for an internal temperature of 160°F for optimal doneness.

Once you acquire a set of ramekins, a whole world of individual desserts opens up! Explore these other delightful ramekin dessert recipes to make the most of your new bakeware.

Essential Ingredients for Your Eggless Pumpkin Pie

Crafting this egg-free pumpkin pie requires a few simple, yet crucial, ingredients. Each component plays a vital role in achieving that rich, creamy texture and quintessential pumpkin pie flavor:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree, readily available in cans. This saves you the time and effort of roasting and pureeing a fresh pumpkin. A crucial tip: double-check the label to ensure it says “pumpkin puree” and NOT “pumpkin pie filling,” as pie filling contains added spices and sugar that would alter our recipe’s balance.
• Heavy Cream and Whole Milk: The Evaporated Milk Alternative: Instead of opening a can of evaporated milk for a small quantity, we ingeniously combine heavy cream and whole milk. This blend mimics the richness and fat content of evaporated milk, ensuring your pie filling is incredibly creamy and smooth.
• Granulated Sugar: This provides the perfect touch of sweetness, balancing the earthy notes of the pumpkin and the warmth of the spices.
• Cornstarch: The hero of our eggless pie! Cornstarch acts as an excellent thickener, helping the pumpkin custard set beautifully without the need for eggs. It ensures you get that classic pumpkin pie consistency, firm yet tender.
• Classic Pumpkin Pie Spices (Cinnamon, Nutmeg, Ginger, and Clove): These ground spices are the heart and soul of any pumpkin pie. They combine to create that unmistakable, comforting aroma and flavor profile that we all associate with autumn and the holidays. If preferred, you can substitute these individual spices with a pre-mixed pumpkin pie spice blend.
• Salt: Often overlooked in sweet recipes, a small amount of salt is a powerful flavor enhancer. It brightens and deepens the flavors of the pumpkin and spices, preventing the pie from tasting flat.
• Vanilla Extract: Another crucial flavor enhancer, vanilla adds a touch of aromatic sweetness and complexity. Always use real vanilla extract for the best flavor – imitation vanilla won’t yield the same rich results.

If you’re keen on exploring more egg-free delights, be sure to check out my comprehensive list of Eggless Desserts for two, including delicious no-bake pumpkin cheesecake bars.

Smart Substitutions: What to Use Instead of Evaporated Milk in Pumpkin Pie?

Many traditional pumpkin pie recipes invariably call for evaporated milk. While it’s a staple for its concentrated richness, having to open a whole can for just a small amount can be inconvenient and wasteful, especially when cooking for one or two.

Fortunately, there’s a simple and effective solution! You can easily substitute a combination of heavy cream and whole milk for evaporated milk. This carefully balanced mix ensures that your pie filling retains the necessary milk fat content and luscious texture, delivering the same creamy result without the need for a specific specialty ingredient. Chances are, if you’re like me and enjoy baking, these dairy staples are already in your refrigerator.

Conversely, if you happen to have evaporated milk on hand and prefer to use it, simply replace both the heavy cream and whole milk in this recipe with an equivalent amount of evaporated milk. The key is maintaining the overall liquid volume and fat content for the perfect custard.

Crust or No Crust: Does Pumpkin Pie Really Need One?

When developing this recipe, I actually debated whether I could officially call it “pie” given the absence of a traditional dough crust! However, since the rich, flavorful filling is undeniably pumpkin pie at its heart, I confidently refer to these as crustless pumpkin pies. The beauty of this approach is that being crustless automatically makes them a fantastic gluten-free pumpkin pie option, opening up holiday desserts to more people.

While I believe the creamy custard stands perfectly on its own in a ramekin, I completely understand if you’re someone who absolutely adores pie crust. If you’re missing that delightful texture, you have a few easy options:

• Quick Graham Cracker Crust: For a simple, sweet base, mix together 1/4 cup of graham cracker crumbs (ensure you use a gluten-free brand if necessary) with 1 tablespoon of melted butter. Press this mixture firmly into the bottom of each ramekin before adding the pumpkin filling.
• Traditional Pie Crust: If you prefer a more classic, flaky crust, you can make my small pie crust. Use a portion of it to line your ramekins, and then freeze the remainder for future small-batch baking projects.

Effortless Preparation: How to Make Eggless Pumpkin Pie

One of the many advantages of this egg-free and crustless pumpkin pie recipe is its incredible simplicity. Without the need to prepare a pie dough, making the velvety filling becomes a super easy and straightforward process:

1. Combine and Whisk Ingredients: In a medium-sized saucepan, whisk together the canned pumpkin puree, heavy cream, whole milk, granulated sugar, cornstarch, all your delightful spices (cinnamon, nutmeg, ginger, clove), and a pinch of salt. Ensure all ingredients are well combined and there are no lumps of cornstarch.
2. Bring to a Gentle Boil: Place the saucepan over medium heat and bring the mixture to a gentle boil. This step is crucial, as boiling activates the cornstarch, allowing it to work its magic and thicken the pumpkin custard to the perfect consistency. Stir frequently to prevent sticking and ensure even heating. Continue boiling and stirring for 1-2 minutes until the mixture visibly thickens.
3. Stir in Vanilla and Divide: Once thickened, remove the saucepan from the heat. Stir in the vanilla extract until fully incorporated. Immediately divide the warm, creamy pumpkin mixture evenly between your two 6-ounce ramekins.
4. Bake to Perfection: Carefully transfer the ramekins to your preheated oven at 350°F (175°C). Bake for 20-25 minutes. The pie is ready when the edges are set, and the center still has a slight jiggle, indicating a perfectly creamy custard. For precise doneness, an internal temperature of 160°F (71°C) at the center is ideal.

Once baked, allow the pumpkin pies to cool completely at room temperature for at least 1 hour. Afterward, cover them and refrigerate for another hour (or until thoroughly chilled) before serving. For an extra touch of indulgence, serve with a dollop of homemade whipped cream. Any leftover pumpkin pie can be stored covered in the refrigerator for up to 4 days, tasting even better the next day!

Crafting a Vegan Pumpkin Pie: Simple Adjustments

A common query I receive is whether this recipe can be adapted to be entirely vegan, specifically by substituting almond milk for evaporated milk. The good news is, yes, you absolutely can create a delicious vegan pumpkin pie with a few simple adjustments to the dairy components.

Most dairy-free milks (such as almond milk, soy milk, or oat milk) have a lower fat content compared to heavy cream, whole milk, or evaporated milk. To compensate for this difference and achieve the desired creamy thickness, you will need to add an extra 1 teaspoon of cornstarch to the pumpkin mixture. This boost in thickening agent will ensure your vegan filling sets perfectly.

Additionally, it’s worth noting that some dairy-free milks, like certain brands of almond milk, can be sweeter than traditional dairy milk. You might want to taste your pumpkin mixture before baking and adjust the granulated sugar content accordingly, reducing it slightly if your chosen vegan milk already adds a noticeable sweetness. With these minor tweaks, you’ll have a delightful vegan-friendly pumpkin pie for all to enjoy.

Creative Uses for Leftover Canned Pumpkin Puree

One common challenge with small-batch baking, especially when using canned ingredients like pumpkin puree, is often having a portion left over. Don’t let that precious pumpkin go to waste! There are countless delicious ways to use up any remaining canned pumpkin puree. Here are some fantastic recipes and ideas to ensure nothing is wasted:

• Small Pumpkin Cheesecake: A delightful, perfectly sized cheesecake for those who love the creamy texture and spiced flavor of pumpkin.
• Mini Pumpkin Cheesecakes: Individual-sized treats that are quick to make and perfect for a small dessert spread.
• Pumpkin Pie Crumb Bars: A rustic and comforting dessert with a wonderful crumb topping, great for snacking or a casual treat.
• Pumpkin Pie Cupcakes: Enjoy the flavors of pumpkin pie in a convenient, portable cupcake form, often topped with cream cheese frosting.
• Small Pumpkin Cake: A moist and flavorful cake, perfect for a smaller celebration or simply to enjoy with a cup of coffee.
• Add to Oatmeal or Yogurt: Stir a spoonful of pumpkin puree into your morning oatmeal or yogurt for a seasonal, nutritious boost.
• Smoothies: Blend leftover pumpkin into your favorite smoothie for added creaminess and nutrients.
• Savory Dishes: Don’t forget pumpkin can be used in savory recipes too! Stir it into soups, stews, or even pasta sauces for a subtle earthy flavor and added thickness.

Originally published November 25, 2013