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Generated four-panel process illustration for crustless pumpkin pie for two in ramekins

Crustless Pumpkin Pie for Two in Ramekins

Two ramekins are enough for a small batch of crustless pumpkin pie. Plain pumpkin purée, one egg, milk and brown sugar make a softly set filling that you eat with a spoon. There is no pastry to roll or blind-bake, and the small portions leave less dessert to store after dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling and chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 2 ramekins
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup plain pumpkin purée about 120 g; not sweetened pie filling
  • 1 large egg
  • 1/3 cup whole milk 80 ml
  • 3 tablespoons packed brown sugar about 38 g
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch fine salt
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon butter for greasing ramekins

Equipment

  • 1 Two 8-ounce oven-safe ramekins
  • 1 Mixing bowl and whisk
  • 1 Rimmed baking tray
  • 1 Food thermometer

Method
 

  1. Heat the oven to 325°F (165°C). Lightly grease the inside of two 8-ounce oven-safe ramekins with the butter and place them on a rimmed tray. Measure the ingredients before mixing so the egg filling can go into the oven promptly.
  2. Whisk the egg with the brown sugar in a bowl until combined. Add the pumpkin purée, milk, cinnamon, ginger, nutmeg, salt and vanilla. Whisk gently until smooth, scraping the sides and bottom of the bowl. Do not taste the uncooked egg mixture.
  3. Divide the mixture evenly between the ramekins. Bake for about 25–30 minutes, checking near the end. The edges should look set and the middle should tremble slightly as one piece rather than slosh. Insert a food thermometer into the center without touching the ramekin; the filling must reach at least 160°F (71°C). Continue baking if needed.
  4. Move the ramekins to a heat-safe rack. Let the strongest heat subside, then refrigerate promptly, following the ramekin manufacturer’s temperature-change guidance. Refrigerate within two hours, or one hour above 90°F (32°C). Chill until cold and firm, allowing roughly two hours overall for cooling and chilling. Serve with a spoon.

Notes

Recipe development note: This formulation has not been kitchen-tested. Times and yields are estimates; follow the doneness checks and appliance instructions.
Cover the cooled custards and keep them in the refrigerator at 40°F (4°C) or below for three to four days. Homemade pumpkin custard must be refrigerated; do not leave it out overnight. Refrigerate promptly after a short cooling period. Use shallow containers and keep total room-temperature time within two hours, or one hour above 90°F (32°C).