November 10, 2023

Pumpkin Pudding aka Crustless Pumpkin Pie

I made Pumpkin pudding on The Jason Show. Or … Pie without the crust!  

Pumpkin Pudding aka Crustless Pumpkin Pie

Pumpkin Pudding aka Crustless Pumpkin Pie

Yield: 8

Pumpkin pie without the hassle of those pesky pie crusts! Find the whip cream tricks and tips here


  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ teaspoon Pumpkin Pie Spice
  • ½ teaspoon ground cloves
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 15 oz can pumpkin puree
  • 1 15 oz can evaporated milk
  • 8 Ginger Snaps ground into course crumbs as a garnish
  • 1 cup whipped cream sweetened with 2 Tbsp powdered sugar as a garnish


  1. Preheat the oven to 350 degrees.
  2. Mix the sugar, cinnamon, ginger, salt, pumpkin pie spice, and cloves in a medium bowl.
  3. Beat the eggs in a large bowl and add the pumpkin puree, sugar, and spice mixture. Whisk to blend. Add the evaporated milk and whisk some more to combine all the ingredients.
  4. Pour about ¼ cup of mixture into 8 - 4 oz ramekins.
  5. Bake for 35 minutes or until the pudding has set and a knife inserted comes out clean.
  6. Let cool until ready to serve
  7. Serve with whipped cream and sprinkled gingersnaps on top

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Five Ramekins of Pumpkin Pudding

Flavor Profile:

  • Pumpkin pudding has a rich and earthy flavor derived from the use of pumpkin puree. Adding spices like cinnamon, nutmeg, and ginger enhances its warm and aromatic profile.

 Serving Suggestions:

  • Pumpkin pudding can be served straight from the refrigerator. It’s commonly enjoyed independently, but you can also top it with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for extra indulgence.
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