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Crustless Pumpkin Pie Pudding

This Crustless Pumpkin Pie Pudding is so satisfying and silky smooth that you won't miss the crust at all! It's gluten free and refined sugar free, with options for sugar free, dairy free, and vegan diets! Super adaptable, foolproof results.Makes 1 crustless pumpkin pie pudding / custard (9 inch diameter).EASY - This is an easy recipe with minimal equipment and effort required. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. 

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 8 servings
Calories: 169 kcal
Course: Dessert
Cuisine: North American , American , Canadian

Ingredients

To serve
  • sweetened whipped cream optional
  • maple syrup optional
  • Greek yogurt optional
  • Whipped coconut cream optional (dairy free / vegan option)
  • granola optional (for texture contrast)

Instructions

To make the mixture in the blender
    Cup of Yum
  1. Place all the ingredients in a blender, except for the eggs. Blend until everything is just mixed through. Be careful not to overmix. Then add the eggs, and pulse to break the eggs and to start mixing it. Blend for no more than 1 minute to mix in the eggs. Stir to make sure everything is mixed through well. Let the mix rest for about an hour. This is to remove any excess air.
  2. Pour into the dish and bake as per recipe. Blending the filling is easier, but it can lead to more cracks in the baked custard (due to more air incorporation).

Notes

  • Calories in 1 individual pumpkin pie ramekin = 140 kcal
  • Calories in 1 individual pumpkin pie (mini pie dish) = 270 kcal
  • It’s important to allow the pumpkin pie puddings to cool completely before covering them. You can speed up the cooling process by placing the dishes in a water bath (where the water level travels halfway up the dish). The residual heat will continue to cook the custard, while the excess water evaporates.
  • If you cover the pumpkin pie pudding with plastic wrap before it’s completely cooled down, there'll be condensation that will drip back into the pie and make it watery.
  • In place of the eggs, use a total of 45 g / 4 ½ tbsp of cornstarch in the recipe. 
  • 45 g / 4 ½ tbsp
  • 45
  • 4 ½
  • of cornstarch in the recipe. 
  • For a single pie - You can substitute the 1/2 cup maple syrup with 1/2 cup honey. If you're using brown sugar or a sugar substitute, use 3/4 cup (150 g). 
  • Use up to ¾ cup /180 mL maple syrup / honey for a sweeter option.
  • Use up to ¾ cup /180 mL maple syrup / honey for a sweeter option.
  • Replace the maple syrup/sugar AND the evaporated milk with 1 can / 300 mL of condensed milk. 
  • 1 can / 300
  • 1
  • 300
  • Arrowroot starch - Use an equal amount of arrowroot starch. 
  • Tapioca starch - Use double the amount of tapioca starch. 
  • Measure the pumpkin pie custard into the smaller ramekins using a measuring cup. Add ½ cup of the custard into the ½ cup ramekins, and 1 cup of the custard into the mini pie dishes.
  • It’s easier to move the dishes in and out of the oven if you place them all on a larger baking sheet / tray. I use a half baking sheet.
  • Bake the ½ cup ramekins for about 22 - 25 minutes. The ramekins I use are flat ramekins, where the pumpkin pie custard only fills up about 1 1/2 inches deep. If it's a taller baking dish, the custard will take longer to bake. 
  • Bake the 1 cup mini pie dish for about 30 minutes (the pumpkin pie custard only fills up about 1 1/2 inches.)
  • Remove the baking tray from the oven, and then transfer the smaller dishes onto a cold surface to let the individual pumpkin pie puddings cool completely.

Nutrition Information

Serving 1slice Calories 169kcal (8%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 79mg (26%) Sodium 144mg (6%) Potassium 313mg (9%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 8475IU (170%) Vitamin C 3.1mg (3%) Calcium 171mg (17%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 169

% Daily Value*

Serving 1slice
Calories 169kcal 8%
Carbohydrates 24g 8%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 79mg 26%
Sodium 144mg 6%
Potassium 313mg 7%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 8475IU 170%
Vitamin C 3.1mg 3%
Calcium 171mg 17%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.