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–+ servings
pumpkin custard in white bowl on cooling rack

Pumpkin Custard (crustless pumpkin pie)

This pumpkin custard is refined sugar-free, sweetened with only maple syrup. Creaminess come from 3 eggs and Greek yogurt and the flavors are just incredible!
5 from 11 votes
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Baked Goods, Dessert, Holiday, Toddler and Kid Friendly
Cuisine American, gluten free, Refined-Sugar Free
Servings 4 servings

Ingredients
  

  • 2 cups pumpkin puree 1 can
  • ¾ cups plain full fat Greek yogurt
  • 6 tablespoon maple syrup
  • ½ teaspoon sea salt
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 large eggs
  • ½ teaspoon optional ground ginger

Instructions
 

  • Preheat your oven to 425℉. In a large bowl combine all ingredients until smooth. I just use a fork.
  • Lightly spray 2 ramekins with olive oil and split mixture between the 2 ramekins. Bake for 15 minutes at 425℉ on the middle rack. Then, with the oven still closed decrease temperature to 350℉ for 50-55 minutes. Let cool and enjoy!
Keyword crustless pumpkin pie, holiday pie, holiday recipes, pumpkin custard, pumpkin pie
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