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 made without evaporated milk 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.
They also 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.
Even if you do host a large Thanksgiving dinner, I’ve heard from multiple readers they make my gluten free Eggless Pumpkin Pie For Two baked in ramekins because someone in their family has a food allergy.
Whatever the reason, I got you covered with pumpkin pie made without eggs.
I took the traditional pumpkin pie recipe, cut the pie filling down into two servings, then substituted cornstarch for the egg. I also 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.
If you’re looking for traditional pumpkin pie for two, check out my Deep Dish Mini Pumpkin Pies For Two.
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 pumpkin pie filling from scratch.
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.
Can you substitute milk for evaporated milk in pumpkin pie?
The traditional recipe calls for evaporated milk. However, opening a can for a small amount can be annoying.
Luckily, you can substitute heavy cream and whole milk for evaporated milk. This combination ensures there’s enough milk fat in the filling.
Chances are if you’re like me, you have them in your fridge anyway.
How to make vegan pumpkin pie
One question I get often is can you substitute almond milk for evaporated milk in pumpkin pie to make it vegan?
Answer is yes you can use most dairy free milks with some adjustments.
Because most vegan milks don’t have as much fat as evaporated milk, you will need to add an extra 1 teaspoon cornstarch to help thicken the filling.
You may also need to adjust the sugar as some dairy free milks such as almond milk can be a bit sweeter than dairy milk.
Can you make pumpkin pie ahead of time?
Chances are you’re making this recipe for Thanksgiving, which means you’re going to be super busy cooking dinner.
In order to save you time (and your sanity), you can make pumpkin pie for two a few days ahead of time. Once cool, cover and refrigerate until ready to serve.
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 leftover pumpkin:
Equipment you may need (Amazon affiliate links):
- 1/2 cup canned pumpkin puree
- 3 tablespoons heavy cream*
- 2 tablespoons whole milk*
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Small Batch Whipped Cream, for serving
- Preheat oven to 350F. Have two 6-ounce ramekins ready.
- In a medium saucepan, whisk together the pumpkin, cream, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
- Bring to a boil. Boil until the mixture thickens, stirring often, about 1-2 minutes.
- Remove from the heat and whisk in the vanilla.
- Divide the mixture between the two ramekins. Bake 20-25 minutes or until the center is set (the center may jiggle slightly but shouldn't be wet). Cool for 1 hour then cover and refrigerate for at least 1 hour before serving with whipped cream.
*To substitute dairy free milk, use 5 tablespoons milk of preference and add an extra 1 teaspoon cornstarch.
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