Individual Pumpkin Custards

Level: Easy
Prep Time: 10 min
Cook Time: 45 min
Cooling Time: 2 hrs
Yields: 8


Without a crust, these single-serve Individual Pumpkin Custards are delightfully easy to make - and lower in calories, too! In addition, the filling can be made and frozen for up to one month.


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk


PREHEAT oven to 300° F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.

BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

So good!!

by E. E , Salem, OR on Oct. 2010

What an awesome alternative to pumpkin pie! With the whipped cream, it's like pie without the crust. My whole family, children included, loved it!!


by B. Barbara , Perth Amboy, NJ on Apr. 2010

Tasted just like pumpkin pie without the crust and extra calories! SOOOO GOOOD! The whole family loved it.


by B. Barbara , Perth Amboy, NJ on Apr. 2010

Tasted just like pumpkin pie without the crust and extra calories! SOOOO GOOOD! The whole family loved it.

Mushy Pumpkin

by M. M , WA on Dec. 2007

I was expecting better result; the custards turned out just mushy pumpkin dessert. I haven't yet found a good pumpkin custard recipe...

Pumpkin Custard

by L. Laura , EL DORADO, CA on Jan. 2007

We love pumpkin pie but no one likes the crust. I found this, made it. Everyone loved it, including the teen age boy! I did spray the cups with a little no-stick spray for easier cleanup. Thank you for posting this recipe.

Wheatless wonders

by C. Christine , Loretto, PA on Aug. 2006

My husband isn't supposed to have wheat, but he adores pie, so we started making these pumpkin custard cups. Both he and my children adore them, and have proclaimed them better than the pie! Try topping them with a little bit of whipped cream, or if you are a cake baker, a little gob icing.

So Fast

by D. DANIELLE , APO, AE on Nov. 2005

I found I had what was needed to fix a pumpkin pie but I didn't have a lot of time with dinner being almost done. I found this recipe and fixed it up in a matter of minutes and got the cups into the oven to bake, while my family sat down and enjoyed our meal. After dinner we were able to enjoy individual crust-less pumpkin pie custards and they were yummy. These were very quick to fix and really tasted wonderful. Thanks!

Individual Pumpkin Custards

by L. LC , PORT ANGELES, WA on Nov. 2005

Thank you for this one, with limited counter space for making pie crust! This one is a blessing, I will be making it for the first time on Thanksgiving day .


by s. shawntel , Mira loma, CA on Nov. 2005

They are perfect for kids because my kids dont eat the crust anyway. now no wasting!

Kids loved it

by T. Tam , on Nov. 2005

My kids love traditional pumpkin pie, but not the crust; they eat the filling & throw the rest away. This recipe provided baking directions for their own little crustless pies & they love it! No wasted crust or extra calories.