Eggless Pumpkin Pie In Ramekins (Gluten Free)
This easy crustless Eggless Pumpkin Pie without evaporated milk is baked in two ramekins so you can have your pie without leftovers. Gluten free dessert for two.
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.
That’s why I wrote my Thanksgiving Dinner For Two post so you can still cook a traditional dinner at a much smaller scale.
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 Eggless Pumpkin Pie in ramekins because someone in their family has food allergies.
Whatever the reason, I got you covered with my gluten free pumpkin pie without eggs.
I took the traditional pumpkin pie recipe and scaled it down into pumpkin pie for two. Then I substituted cornstarch for the egg.
I also skipped the pie crust as I felt it wasn’t necessary for pumpkin pie ramekins (but I do provide options if crust is your favorite part).
Ingredients For Eggless Pumpkin Pie
To make my egg free pumpkin pie, you’ll need the following ingredients:
- Canned Pumpkin Puree: It’s ready-to-use pumpkin puree without having to roast a fresh pumpkin. Make sure it doesn’t say pumpkin pie filling.
- Heavy Cream: Instead of evaporated milk, use a combination of heavy cream and milk.
- Whole Milk: Use whole milk because of the fat content. Do not use low fat or fat free.
- Sugar: Used to sweeten the pumpkin
- Cornstarch: . Used as a thickener, you still get the consistency of pumpkin pie without cutting an egg in half.
- Cinnamon, Nutmeg, Ginger, and Clove: Sometimes referred to as pumpkin pie spice, these ground spices gives pumpkin pie its iconic flavor.
- Salt: Salt is a flavor enhancer and will only make everything taste better.
- Vanilla: Vanilla is another flavor enhancer. Use real vanilla and not imitation vanilla.
Looking for more egg free desserts? Check out my full list of Eggless Desserts for two.
What can I substitute for evaporated milk in pumpkin pie?
Every pumpkin pie 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.
Of course if the reverse is true and you do want to use evaporated milk, replace both the heavy cream and whole milk with evaporated.
Crustless Pumpkn Pie
I was debating on whether I could even officially call this pie because there is no dough involved.
However, the filling is the same, so I’m calling them crustless pumpkin pie. That also means they’re gluten free.
Of course if you’re missing the crust, mix together 1/4 cup graham cracker crumbs (gluten free brand, if necessary) with 1 tablespoon melted butter.
Or make my small pie crust, use some of it for the ramekins, then freeze the rest.
If you’re looking for traditional pumpkin pie for two, check out my Small Pumpkin Pie and Mini Pumpkin Pie.
How To Make Eggless Pumpkin Pie
Because this egg free pumpkin pie has no crust, making the filling is super easy.
Whisk together your pumpkin, heavy cream, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a medium saucepan.
Next, bring your mixture to a boil. This activates the cornstarch so it’ll thicken.
Stir in your vanilla then divide between two 6-ounce ramekins. Bake at 350F 20-25 minutes or until the center is mostly set with some wiggling and internal temperature reaches 160F degrees.
Cool for 1 hour then refrigerate until cold before serving with homemade whipped cream.
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 Eggless Pumpkin Pie ahead of time?
Chances are you’re making egg free pumpkin pie 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 eggless pumpkin pie a few days ahead of time.
Once cool, cover and refrigerate until ready to serve with whipped cream.
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 recipes using leftover pumpkin:
Eggless Pumpkin Pie
This easy crustless Eggless Pumpkin Pie without evaporated milk is baked in two ramekins so you can have your pie without leftovers.
Ingredients
- 1/2 cup canned pumpkin puree (not pumpkin pie mix)
- 3 tablespoons heavy cream (or evaporated milk)
- 2 tablespoons whole milk (or more evaporated 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
- Whipped Cream, for serving
Instructions
- 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 mostly set with some wiggling and internal temperature reaches 160F degrees.
- Cool for 1 hour then cover and refrigerate for another 1 hour before serving with whipped cream.
Notes
- To substitute dairy free milk, use 5 tablespoons milk of preference and add an extra 1 teaspoon cornstarch.
- To add a graham cracker crust, mix together 1/4 cup graham cracker crumbs (gluten free brand if necessary) with 1 tablespoon melted butter. Pat into the bottom of each ramekin then fill as directed.
- Missing traditional pie crust? Check out my Small Pumpkin Pie and Mini Pumpkin Pie.
- Baking for the holidays? Check out my Thanksgiving For Two and Christmas For Two menus for recipe pairings.
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Originally published November 25, 2013
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Yay for smaller Thanksgiving recipes!
Dessert without overindulging :)
Mmmm these look so yummy!!! So easy and simple and who needs crust!? pshhh! :)
Not me, that’s for sure ;)
As much as I WANT to eat an entire pie by myself, I certainly don’t need to so thank you for coming up with a 2 person recipe! No crust, no problem! Just scoop it up with cookies! I’m brilliant, no?
You, my friend, are a genius. Why didn’t I think of that?!
Thank you so much for the recipe. I have a gluten free, egg free child who really wants a pumpkin pie. Food allergies are hard on a kid but this recipe may just make it a little easier. Thanks!!!
Glad to hear your child can still have pumpkin pie :)
This looks perfect for me to make for my daughter who is allergic to eggs, milk and peanuts. I’m going to try to make these for her for Christmas. I hope the 1/3 cup of evaporated milk can be easily replaced with 1/3 cup of almond milk. I will let you know if it still cooks properly. This will be a lifesavor for me if it works. I never know what to make for her to eat for dessert since she is allergic to so many things that are in all holiday favorites.
I’m not sure, but since it’s baked in a ramekin and not an actual pie, you don’t have to worry if it spreads too much (like a failed custard pie). I hope your daughter enjoys it!
My daughter loves pumpkin pies and has wheat allergies. This looks like a great recipe, except for the sugar. She also cannot eat refined sugar. Please tell me a substitute appropriate for this recipe. Thank you. Judith
I am not familiar with sugar substitutes, but after some (quick) research (via http://skinnyms.com/10-alternatives-to-refined-sugar/), it sounds like you can use sucanat, turbinado sugar, or coconut palm sugar. However, I would do your own research and maybe even verify with your daughter’s doctor first before proceeding.
Thank you, I will check it out.
Your picture looks like a deflated carrot soufflé (albeit yummily appealing).
The best way to satisfy that pumpkin pie craving without the guilt! Great for us allergy sufferers too.
Yes, it’s the perfect recipe for those who have allergies but still want to enjoy pumpkin pie.
This is a brilliant idea for portion control. What a wonderful recipe. It’s one I will make often. Thank you!!
Yes, recipes for two can often help with portion control as well. Let me know how you like it!
This is such a great idea! Perfect for needing an alternative when you have guest with allergies! Loved it!
Thanks, Ashley!
This is the best pumpkin pie recipe ever! We made it last year for Thanksgiving, and will definitely be making again this year!
Wonderful! Happy to hear it was a hit.
What size can of pumpkin puree do you use? TIA ….. Looking forward to trying this recipe. Especially with all the positive responses!
I buy the smaller 15 ounce can, but you won’t use all of it in this recipe. Make sure you check out the list of other pumpkin recipes right above the recipe card to use up the leftovers!
Thanks for the speedy reply! How silly of me … my eyes/brain “saw” 1/2 can, not 1/2 cup! So of course, it does not matter how big/small the can is! Talk about embarrassment!!! :) Have already been checking out some of your other pumpkin recipes as potential user-uppers.
Wonder? could one safely freeze the leftover pumpkin puree for a later date and use?
Yes, I have pumpkin puree freezing right now!
Is it possible for this to be made into a larger quantity baking dish? If so, what would the amount of ingredients be for a 2 qt. size casserole dish or a 9×12 baking dish? Thank you.
I focus on small batch baking, so I don’t have measurements for a 9×13 pan. You’re better off looking for a recipe designed for 13×9, but if I had to guess I would multiply my recipe by 4, maybe even 6. Let me know if you try it and how it works out!
Thank you for your quick response. I thought about doing the recipe four times in larger dish but thought it was way too much milk. lol. But then, I wasn’t sure how long to bake it. So, I will look for another recipe. Thanks, again. :)