18 October 2018

Pumpkin Custards - Individual Crustless Pumpkin Pies

Pumpkin Custards - Individual Crustless Pumpkin Pies (this photo - custard baked in a half-pint jar for picnics or lunchboxes) / www.delightfulrepast.com

Pumpkin Custards are the solution when you’ve got gluten-free, wheat-free, grain-free or refined-starch-free people coming for dinner. As long as they’re not also sugar-free, egg-free or dairy-free, that is. 

I don’t do sugar-free desserts using stevia or artificial sweeteners, but those who do will know how to adapt the recipe for whatever they use. (Is anyone else having a hard time giving a dinner party these days?!) 

Of course, at this time of year we are bombarded with pumpkin recipes, so many readers will have already moved on. But I’m a year-round pumpkin fan and couldn’t resist putting another one out there.

This time I used a couple of little round half-pint jars, too, because that turns an individual pumpkin custard into a totable/toteable (?) lunchbox dessert. And there’s enough room in the jar for whipped cream!

Mr Delightful was missing the pie crust, so I crushed a couple of Walkers Pure Butter Shortbread Rounds to sprinkle on top. Loved it!

Baking these in a water bath is really easy and gives the custards such a wonderfully smooth texture. No need to get complicated, putting a tea towel in the bottom of the baking dish or anything; the ramekins won’t rattle around.

Are you ready for some pumpkin?


Pumpkin Custards - Individual Crustless Pumpkin Pies (this photo - custard baked in a ramekin for dining and in a half-pint jar for picnics or lunchboxes) / www.delightfulrepast.com


Pumpkin Custards – Individual Crustless Pumpkin Pies


(Makes 6)

1/2 cup (3.5 ounces/99 grams) sugar
1 tablespoon non-GMO cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt

1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs
1 15-ounce (425 grams) can pumpkin (not pumpkin pie filling) or 1 3/4 cups pumpkin puree
1 1/4 cup (10 fluid ounces/296 ml) milk


1 Preheat oven to 300F/150C/Gas2. Put the kettle on, heating water for the water bath. Place six 7-ounce ramekins or custard cups (or half-pint jars) in a 13x9x2-inch baking dish.

Note: These are similar but slightly larger white ceramic 8-ounce ramekins

2 In medium bowl (using a 2-quart glass measure makes it easy to pour the filling into the custard cups), whisk together sugar, cornstarch, salt and spices. Whisk in the eggs, then the pumpkin and then the milk. 

3 Pour the filling into the ramekins. Close to the oven, pour the hot water into the baking dish at least halfway up the side of the ramekins and nearly to the level of the custard. Place in oven, being careful not to slosh water into the custards.

Pumpkin Custards - Individual Crustless Pumpkin Pies (this photo - temperature taken, removed from water bath, cooling at room temperature for 1 hour before chilling) / www.delightfulrepast.com
My very favorite thermometer: ThermoWorks Super-Fast Thermapen MK4


4 Bake for about 60 minutes (maybe check at 55 minutes, all depends on your oven) or until it registers 175F/79C on an instant-read thermometer. The custards should still be slightly jiggly and will firm up as they cool. Forget about the old knife coming out clean thing; they would be waaay overbaked.

5 Cool completely, about 1 hour, on wire rack, then cover and refrigerate for at least 3 hours or up to 3 or 4 days. Serve with softly whipped cream. I sweetened and flavored 1/2 cup heavy whipping cream with 1 teaspoon of real maple syrup and 1/2 teaspoon vanilla extract.

Note: If you’re making these in the half-pint jars for a picnic or lunchboxes, whip the cream to a stiffer consistency so that it will hold up for a few hours. Top the custards with the cream (and shortbread crumbs, if you like) and put the lids on. Don’t forget to pack spoons!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

54 comments:

Thomas "Sully" Sullivan said...

Please tell Mr. Delightful to share his “crumbly” edition of “PC,” as the only “free” version I’m into is “freebie.” And I vote for “toteable.” Totable has something to do with cannibalizing kiddies or – worse – eating dessert with about 20 of them at a small table.

Cranberry Morning said...

This looks/sounds absolutely perfect to me! Walker Shortbread has always been a favorite of mine, but it does kinda defeat the purpose. LOL I do see that they make a gluten-free variety which tempts me. Yum! And I like the custard served in the smallish jars. Very cute presentation.

Richard Sheppard said...

I don't buy a lot of pumpkin spiced things at the store or coffee shops so I can save my tastebuds for homemade treats. And yes, we LOVE pumpkin pie and this custard looks like it'll perfectly fit the bill with our lower carb way of eating. I'd probably make it as you presented it here but I can already hear my wife say, "what would happen if you made it with half the sugar?" I guess we'll find out.

Jean | DelightfulRepast.com said...

Sully, thank you for weighing in on the totable/toteable. I think you're right! Henceforth, "toteable."

Jean | DelightfulRepast.com said...

Thank you, Judy! I've not yet tried Walkers GF shortbread, but I'm sure it's good, like everything else they make, right? Glad you like my jars!

Jean | DelightfulRepast.com said...

Richard, I can tell you exactly what would happen with half the sugar--WE would love it and you probably would as well! A half cup is already cutting back the sugar by a third, but when I make it for just us, I only use 1/4 cup; and I only put 1/4 cup in my pumpkin pie.

Sandi@ Rose Chintz Cottage said...

Jean, like you, I'm a pumpkin lover all year round! What wonderful little gems to enjoy anytime; especially from a lunchbox. Pumpkin is pretty much my favourite and your recipe is almost identical to mine. All those spices makes it so scrumptious! I have never thought of adding maple syrup instead of sugar to whipping cream. What a great idea! I am trying that for sure. I almost always make my pumpkin pie without a crust now and no one seems to miss it. But I like the idea of the shortbread crumbled over the top and those who would like a crust, I think that would make them happy. Thank you for another great recipe and have a wonderful weekend!

Jean | DelightfulRepast.com said...

Thanks, Sandi! Let me know how you like the shortbread crumbs. And the whipped cream sweetened with maple syrup. It's a very subtle but noticeable change.

Christie Hawkes said...

These look delicious. And I'm with you Jean, I'm a year-round pumpkin fan.

Jean | DelightfulRepast.com said...

Thanks, Christie. Happy Autumn!

Louca por porcelana said...

Your recipe looks delicious!I think I have never eaten a pumpkin pie...My mom used to make pumpkin with sugar,coconut,clove and cinnamon.It was great.Hugs,dear Jean!

Jean | DelightfulRepast.com said...

Thank you, Maristella. I'm sure you'd like these (and I'm sure I'd like your mom's pumpkin recipe!).

Margie said...

Your pumpkin custard looks great, Jean. Today, I had a pumpkin tart topped with peanut butter. What a tasty combo.

Thanks for the visit. It seems like more and more tea shops are going online these days...

Pauline Wiles said...

So cute! And no, I certainly haven't had enough pumpkin in my life yet this year.

Jean | DelightfulRepast.com said...

Thanks, Margie. I love all things pumpkin! Sad about the lack of tea shops.

Quinn said...

Imagine if you packed those little gems and forgot spoons??? Good reminder!
I'm starting to harvest and bake and puree all my candy roaster squash, which is what I now substitute for pumpkin in all sorts of recipes. They are fun to grow, and easier to handle in the garden and in the kitchen than pumpkins - at least, I find them so. And just as sweet and delicious :) I'll be saving your recipe for sure!

ellen b. said...

I wish they had smellavision on blogs and I could enjoy the aroma from those custards!

Gerlinde de Broekert said...

I love custard but I never had one with pumpkin purée. It sounds delicious. There are so many dietary restrictions these days, 😔

Cheryl said...

Pumpkin lover here!! Even though I am not gluten-free, I think I would like these without the crust. I love the presentation in the little jars!

So about the pimento cheese that my mom brought to our birthday celebration . . . Both yours and hers had sharp cheddar, mayo, and (of course) pimentos. But while yours had pickle and pickle juice, Worcestershire sauce, and cayenne, hers had chili powder and horseradish.

Guess what? She loved the idea of adding pickle and pickle juice and she says she's going to do that next time! (There are a bunch of pickle people in our family!) :)

Angie Schneider said...

Pumpkin pie is a must in Fall and I love this low carbs version...thanks, Jean.

Ruth W said...

Sounds yummy! My least fav part of a pie is the crust, so this is great! And definitely the season for all thinks pumpkin! Thanks so much for linking to Tuesday Cuppa Tea!
Ruth

The Lazy Gastronome said...

What a great idea - and it looks so good! Visiting from the Blogger's Pit Stop blog hop and I’d love it if you shared this at our whats for dinner party! http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-170/

Jean | DelightfulRepast.com said...

Quinn, thank you! AND for the introduction to a new-to-me squash--I'll be on the lookout for it, though I'm guessing I might only find it with home gardeners.

Jean | DelightfulRepast.com said...

Ellen, you're so right. Having these in the oven made the whole house smell heavenly!

Jean | DelightfulRepast.com said...

Gerlinde, I hope you'll try it soon and let me know how you liked it. I really like all kinds of custards, stirred or baked.

Jean | DelightfulRepast.com said...

Cheryl, thank you. AND for getting back to me about your mom's pimento cheese! Glad she's going to try my pickles and pickle juice, and I'm going to try her horseradish sometime.

Jean | DelightfulRepast.com said...

Thanks, Angie. Yes, you would appreciate the low-carbs aspect!

Jean | DelightfulRepast.com said...

Thank you, Ruth. You and I could soooo eat pie together--the crust is MY favorite part and YOUR least favorite part. I could give you my filling and take your crust!

Jean | DelightfulRepast.com said...

Thanks so much, Lazy Gastronome. I will!

Pam Richardson said...

Jean, I love anything pumpkin! This looks delicious and thanks for sharing!

Jean | DelightfulRepast.com said...

Pam, thanks! I like anything pumpkin anytime.

Jean | DelightfulRepast.com said...

Pauline, thanks! I haven't either!

The Lazy Gastronome said...

Thanks for joining the What's for Dinner party!! Have a lovely weekend.

Jean | DelightfulRepast.com said...

My pleasure, Helen!

April J Harris said...

It can definitely be difficult giving a dinner party these days - but I enjoy learning about different healthier options. Love these pumpkin custards, Jean. They are perfect for a gluten free option, but also for someone like me who is (regrettably) trying to avoid pastry! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a great week ahead!

Jean | DelightfulRepast.com said...

Thank you, April! And for the #HearthAndSoul link party.

handmade by amalia said...

What a treat, Jean. And so beautifully styled.
Amalia
xo

Cocoa and Lavender said...

I made a Crème Brulée version of your custards last year, and they were a big hit. Of course, the last-minute caramelization of the sugar can be touch and go… So why not just serve them as custards? I wish I’d ask you last year…

Jean | DelightfulRepast.com said...

Thank you so much, Amalia!

Jean | DelightfulRepast.com said...

David, thank you. That does sound good, but I'm getting more and more likely all the time to skip any touch-and-go last-minute touches! :D

Tony Grant said...

Hi Jean. Marilyn and I have been away during Halloween so we missed it all. We were exploring India. Pumpkin custards sound delicious. We are not that big on pumpkins over here but we will try this along with all the Indian recipes we have picked up on our travels. Could go well as a dessert with some Indian meals. AND shortbread biscuits with Scottish thistles emblazoned on them!! Can't get better than that. Strangely enough, we will be in Edinburgh next week, but that is another story.

Jean | DelightfulRepast.com said...

Thank you, Tony. No, "not that big on pumpkin over here." Years ago, we had visitors from Sheffield who went crazy for my pumpkin pie. I sent them home with my recipe and several cans of pumpkin in their luggage. Have fun in Edinburgh!

Kitchen Riffs said...

Yeah, it IS getting harder to give dinner parties. We can manage, but sometimes it's a challenge. We have a friend who will do gluten, but is vegan and won't do sugar either. Desserts are tough in that case! And we don't use artificial sweeteners, so that limits things too. Anyway, this looks excellent -- and perfect for our GF friends! And anyone who craves flavor. Thanks!

Jean | DelightfulRepast.com said...

John, thank you. I have a tough time making vegan desserts because what's dessert without butter and cream?!

Lucy At Home Blog said...

These really do look delicious. I'm not much of a pumpkin fan but I think I could be persuaded to try these #blogcrush

Jean | DelightfulRepast.com said...

Thanks, Lucy. I bet you'd really enjoy them!

Phil in the Kitchen said...

Well there's plenty of pumpkin around at the moment and so these little treats will do me just fine as a much better alternative to another pumpkin curry. As for dinner parties, everyone I know has some kind of special requirement for food these days (including in one case not eating anything with holes in it) and so if anyone comes round these days then I turn off all the lights and pretend to be out.

Jean | DelightfulRepast.com said...

Oh, Phil, thank you. I really did LOL! Think I'll try the pretending I'm out! :D

All That I'm Eating said...

I love the sound of a pumpkin custard, perfect for October and they look great.

Jean | DelightfulRepast.com said...

Caroline, thank you. I've made them three times this month!

Karen (Back Road Journal) said...

What a good idea as the crust to a pumpkin pie can get soggy before it is all eaten.

Jean | DelightfulRepast.com said...

Ooh, yeah, don'tcha hate it when that happens?! Thanks, Karen.

kitty@ Kitty's Kozy Kitchen said...

What could be better than these little pumpkin custard cups, Jean?! They sound like the perfect individual desserts. Thank you for sharing!

Jean | DelightfulRepast.com said...

Kitty, thank you. I've always been especially fond of individual desserts.

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