Looking for a small batch gluten free Thanksgiving dessert recipe? Whether you’re baking for one or two people, this easy crustless Eggless Pumpkin Pie For Two recipe is baked in ramekins so you can have your pie without leftovers.
Small batch baking and dessert for two recipes are something I know well because of experience. Truth is I’ve been cooking for myself since 2007 (minus when my parents and brother visit).
I never thought much of it until I was at my first big girl job after college from 2010-2014 where everyone who worked there had a family to feed. Coworkers mentioned to me time and again about how they couldn’t do what I do, how they couldn’t make mashed potatoes for one person and would get bored with too many leftovers (not to mention they thought I drove 2.5 hours home to my parents every single weekend like I’m back in college).
Funny how lifestyles can vary so much. I may have felt alone at my previous job, but I know you’re reading this right now because you, too, bake for 1-2 people.
Sure, Thanksgiving is about family get togethers, but the thing is not everyone has a huge family. Or perhaps travel plans didn’t work out this year and not everybody will be eating holiday dinner together. Whatever the reason, I got you covered with mini Eggless Pumpkin Pie For Two baked in ramekins.
I cut down traditional pumpkin pie filling into two servings, substituted cornstarch for the egg, and skipped the pie crust.
Crust or No Crust?
I was debating on whether I could even officially call these pies because there is no pie crust involved. However, the pumpkin pie filling is the same, so I’m calling them crustless mini pies.
Because this pumpkin pie is crustless, it is also gluten free. Of course if you’re missing the crust, mix together 1/4 cup graham cracker crumbs with 1 tablespoon melted butter.
What can I use instead of eggs for pumpkin pie?
Traditionally pumpkin pie contains eggs. However, I was making such a small batch, I had to find a way to make an eggless filling.
That’s where cornstarch comes into play. Used as a thickener, you still get the consistency of pumpkin pie without having to cut an egg in half. Who has time for half an egg, anyway?
What To Do With Leftover Canned Pumpkin
One downside to small batch baking is you often have leftover ingredients, especially if it comes from a can like pumpkin puree. Here are some more recipes to use up that leftover pumpkin:
Equipment you may need (Amazon affiliate links):
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/3 cup evaporated milk
- 2 teaspoons cornstarch
- Whipped cream, for serving
- Preheat oven to 350F. Have two ramekins ready.
- In a medium saucepan, whisk together the pumpkin, sugar, cinnamon, nutmeg, ginger, milk, and cornstarch. Bring to a boil. Boil until the mixture thickens, stirring often, about 3-5 minutes.
- Divide the mixture between the two ramekins. Bake 30-35 minutes or until a toothpick comes out clean. Cool completely before serving with whipped cream.