Crustless mini pumpkin pies recipe

Crustless Mini Pumpkin Pies

prep time
cook time
total time
makes
6 -8 mini pies

Shake up your Thanksgiving with this bite-sized and crust-free mini pumpkin pie recipe.

Served creme brulee-style in ramekin cups, it’s the perfect petite-sized dessert.

Crustless Mini Pumpkin Pies Recipe

what you'll need
  • 1 15 oz can pumpkin purée
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 Tbsp maple syrup
  • 1/2 cup sour cream
  • 1/2 cup heavy cream, or half-and-half
  • 2 eggs, beaten
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • whipped cream, dairy or dairy-free
Nutrition Facts
Crustless Mini Pumpkin Pies Recipe
Amount Per Serving
Calories 289 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 114mg 38%
Sodium 262mg 11%
Potassium 279mg 8%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 31g
Protein 4g 8%
Vitamin A 81%
Vitamin C 6%
Calcium 7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat oven to 425 degrees.
  2. Combine all ingredients (except whipped cream) and mix 2-3 minutes or until thoroughly combined. Pour pumpkin mixture into greased 6-8 ramekins until they are ⅔ full.
  3. Bake 15 minutes at 425 degrees, then reduce to 350 degrees and bake an additional 45 minutes.
  4. Let cool for an hour before serving with a dollop of whipped cream!
Cheryl Says

Don't be afraid to get creative with topping your mini pies. Try dark chocolate chips, pecan pieces, caramel drizzle and even dried figs!

Crustless mini pumpkin pies recipe