Half the Sugar Baker
This super easy single serve pumpkin pie custard tastes like a traditional pumpkin pie, just in a smaller baking dish. It has the same cozy flavors and smooth texture of pumpkin pie, and it comes together in one bowl. Its super quick and easy to make, so its perfect for a last-minute fall dessert. Top it off with some crushed graham crackers or gingerbread cookies for the perfect easy pumpkin treat.
Pumpkin Puree vs Pumpkin Pie Filling:
When you go to the grocery store, you will probably see two different canned pumpkin products. One is pumpkin puree and the other is pumpkin pie filling. For this recipe, you will need pumpkin puree. Pumpkin puree is basically just blended up pumpkin, so the only ingredient on the label should be pumpkin! On the other hand, pumpkin pie filling already has spices and sugar added to it.
Homemade pumpkin puree:
Although I usually prefer to make this healthier pumpkin bread with store-bought pumpkin puree, I have also made it with homemade pumpkin puree with great results. If you want to try making homemade pumpkin puree, I recommend starting with sugar pumpkins because they are sweeter than the common halloween pumpkin.
Tips and notes for this single serve pumpkin pie custard:
Although this pumpkin pie custard is super easy to make, here are some tips for the best results:
- Although this recipe calls for individual spices like cinnamon, ginger, and nutmeg, feel free to replace them with 3/4 teaspoon pumpkin pie spice mix.
- This pumpkin pie custard is not super sweet, so if you would like a sweeter result, add an extra tablespoon of brown sugar.
- I have tested this recipe with heavy cream and with milk. Heavy cream results in the best texture, which is creamy and smooth. Milk also works, but it was a little more watery.
- Baking: Be careful not to over bake this custard, as it could start to crack on the top and the custard could start to split. I recommend removing the custard from the oven when the edges are firm but the center is still a little wobbly.
- For the best texture, let the pumpkin pie custard cool completely before digging in!
- I recommend topping the custard with some crushed gingerbread cookies or graham crackers. I also recommend adding some vanilla ice cream or whipped cream!
If you liked this single serve pumpkin pie, you may also like…
- Healthier Pumpkin Cinnamon Rolls
- Healthier Pumpkin Bread
- Sourdough Discard Pumpkin Sheet Cake
- Mini Pumpkin Pies
- Healthy Pumpkin Streusel Muffins
- You can find all of my fall recipes here!
Single Serve Pumpkin Pie
Ingredients
- 5 ounces pumpkin puree
- 1 egg
- 1/4 cup brown sugar
- 1 1/4 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- pinch ground nutmeg
- pinch ground cloves optional
- 1/4 cup + 2 tablespoons (100 mL) heavy cream or substitute whole milk
- crushed gingerbread cookies or graham crackers for topping optional
Instructions
- Preheat oven to 375ºF.
- In a bowl, whisk together the pumpkin puree, egg, and brown sugar. Then add the cornstarch, cinnamon, ginger, nutmeg, cloves, and heavy cream. Whisk until everything is well combined.
- Pour the pumpkin mixture into a small oven-safe dish and bake for 18-25 minutes. The edges should be firm but the center will still be a little wobbly.
- Once done, transfer to a wire rack to cool completely. Optionally top with crushed cookies and whipped cream. Enjoy!
