Single Serving Crustless Pumpkin Pie

This single serving crustless pumpkin pie is like a mini pumpkin custard that’s perfectly spiced and ready to be your easy Thanksgiving dessert.

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You might be wondering why I would make a single serving dessert for a holiday that’s all about gathering together with friends and family. A few ideas include:

• You’re doing Thanksgiving alone
• Only one person likes pumpkin pie
• You have a little canned pumpkin leftover from making other recipes
• One person is gluten-free

You may have your own reasons outside of these, and that’s totally fine! I wanted to make sure you had options when it comes to your Thanksgiving meal, and I know not everyone is looking for giant recipes, especially when it comes to desserts.

This is essentially a scaled down traditional pumpkin pie. I chose to leave the crust off to make it gluten-free, but you could definitely bake it in a crust instead. It’s really so simple, let me show you how it’s made!

Ingredients

• Pumpkin puree
• Egg
• Brown sugar
• Cornstarch
• Salt
• Cinnamon
• Ginger
• Cloves
• Nutmeg
• Heavy cream

How to make a single serving crustless pumpkin pie

1. Combine all ingredients in a small bowl.
2. Pour into a 5 inch pie plate or ramekin.
3. Bake 40 minutes at 350ºF or until the center is set and a toothpick inserted comes out clean.

Top tips and questions 

Does this recipe use a whole egg?

When testing this recipe, I found that using one whole, large egg made the pie just a little too eggy. To fix this I beat the egg with a fork and then measured out 2 tablespoons from that.

If you want to use a whole large or medium egg I think it would turn out ok, just be aware that this recipe was developed using 2 tablespoons of beaten egg.

What kind of pie plate should I use for single serving pumpkin pie?

I used an old vintage tart pan to make my pie, but you could use something like this 5 inch pie plate or a ramekin. Keep in mind that the pie plate you use will have a big effect on the bake time, so be sure to check every so often to see if it’s done.

How do I know when my mini pumpkin pie is done?

The pie goes in as a thick liquid, and should be set (not wet) when it comes out. You can insert a toothpick in the center, if it comes out clean it’s done.

Can I make this vegan?

I have not tested a vegan version of this recipe, but I’m guessing you could swap the heavy cream for non-dairy milk. It wouldn’t turn out as rich, but might be ok.

How to store mini pumpkin pie

I would really expect you to eat this soon after baking since there isn’t much need for leftovers, but if you are making it ahead you can cover the pie with plastic wrap and store in the refrigerator for up to 3 days.

Tips for customizing

• If you have leftover pie dough you could add that to the bottom of the pie plate
• You can replace the cinnamon, ginger, cloves, and nutmeg with ½ teaspoon pumpkin pie spice
• Increase the spices to suit your taste
• Top with whipped cream, dairy free whipped cream, or Cool Whip

More Thanksgiving recipes

• Pecan Pie Bars
• Pumpkin Chocolate Chip Bars
• Veggie Wellington
• Thanksgiving Baked Tempeh
• Lentil Meatloaf Muffins
• Mashed Potatoes Without Milk
• Mashed Potato Bake
• Creamy Crockpot Mashed Potatoes
• Cornbread Stuffing
• Simple Vegetarian Stuffing
• Oven Roasted Vegetables
• Balsamic Roasted Brussels Sprouts with Garlic
• Cranberry Sauce with Dried Cranberries
• Sweet Potato Dinner Rolls

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Single Serving Crustless Pumpkin Pie

A small single serving of crustless pumpkin pie. Easy to make and a great way to use up leftover canned pumpkin!

5 from 1 vote

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 1

Calories: 262kcal

Author: Lindsay Moe

Ingredients

• ▢ ¼ cup pumpkin puree
• ▢ 2 tablespoons beaten egg
• ▢ 2 tablespoons light brown sugar
• ▢ 2 tablespoons heavy cream
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon cornstarch
• ▢ Pinch ginger
• ▢ Pinch cloves
• ▢ Pinch nutmeg
• ▢ Pinch salt

Instructions

• Preheat the oven to 350ºF.
• In a small bowl, combine all ingredients until smooth.
• Pour into a 5 inch pie plate or ramekin.
• Bake 30-40 minutes or until the center is set and a toothpick inserted in the center of the pie comes out clean.

Notes

 

Tips for customizing

• If you have leftover pie dough you could add that to the bottom of the pie plate
• You can replace the cinnamon, ginger, cloves, and nutmeg with ½ teaspoon pumpkin pie spice
• Increase the spices to suit your taste
• Top with whipped cream, dairy free whipped cream, or Cool Whip

Nutrition

Calories: 262kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 63mg | Potassium: 226mg | Fiber: 2g | Sugar: 25g | Vitamin A: 10136IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!