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.

A batch of crustless mini pumpkin pies, ready to serve.

Crustless Mini Pumpkin Pies Recipe

Skip right to the good stuff with this crustless mini pumpkin pies recipe served in small ramekins.


Yield: 6 -8 mini pies
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  • Preheat oven to 425 degrees.
  • 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.
  • Bake 15 minutes at 425 degrees, then reduce to 350 degrees and bake an additional 45 minutes.
  • Let cool for an hour before serving with a dollop of whipped cream!


Don't be afraid to get creative with topping your mini pies. Try dark chocolate chips, pecan pieces, caramel drizzle and even dried figs!
Calories: 289kcal, Carbohydrates: 36g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 114mg, Sodium: 262mg, Potassium: 279mg, Fiber: 1g, Sugar: 31g
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Crustless mini pumpkin pies recipe