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Mini Crustless Pumpkin Pies

These Mini Crustless Pumpkin Pies just might be the cutest thing you'll see this holiday season. Perfectly sized and packed full of flavor, everyone at the table will get to enjoy their very own pumpkin pie!

Course Dessert
Cuisine American
Prep Time 10 minutes
Servings 6 Servings
Author Rob


  • 1 15 oz.  can pumpkin puree

  • 3/4 cup brown sugar

  • 1 tbsp. cornstarch

  • 1/2 tsp. kosher salt

  • 2 tsp. pumpkin pie spice

  • 3 eggs
  • 1 12 oz.  can evaporated milk


  • Preheat oven to 350°F.  Heat a pot of water to boiling.

  • In a large mixing bowl combine all of the ingredients minus the evaporated milk with a whisk. Switch to a rubber spatula and gradually add in the evaporated milk until everything is thoroughly combined.

  • Divide the mixture between 6 ramekins. Place the ramekins in a casserole dish.

  • Once the pot of water is boiling, pour in around the ramekins in the casserole dish until its about halfway up the sides of the ramekins.

  • Bake for 35-45 minutes, or until set in the middle.

  • Remove from the oven, and use oven mitts to carefully remove the mini pies from the baking dish. Allow the pies to cool down. Serve warm, or cold with whipped cream.