Baked Pumpkin Custard (Easy Recipe) (2024)

Recipe highlights

• Individual dessert cups: This recipe makes four individual pumpkin custard cups.
• Crustless pumpkin pie: Say goodbye to pie crust! This custard is just like traditional pumpkin pie filling.
• Fall flavors: Pumpkin pie spice, cinnamon, ginger, and vanilla.

More pumpkin recipes to bookmark:

• Pumpkin Spice Donuts
• Pumpkin Spice Mug Cake

Ingredients

• pumpkin purée: for a delicious pumpkin flavor
• eggs: for a smooth and rich custard
• evaporated milk: for a creamy taste
• light brown sugar:packed
• pure vanilla extract: for flavor
• cornstarch: to thicken the custard
• pumpkin pie spice: a blend of cinnamon, ginger, nutmeg, and allspice
• salt: for flavor
• cinnamon: for added cinnamon flavor
• ground ginger: to boost the ginger flavor
• whipped cream:optional, to serve
• chopped pecans:optional, to serve

See the recipe card for quantities.

Instructions

Preheat the oven to 350°F. In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, and vanilla extract.

The wet pumpkin mixture should be completely smooth.

In a small bowl, mix the cornstarch, spices, and salt. Break up any clumps.

Slowly add the dry mixture to the wet mixture, whisking until well-blended. Tip: Do not let the dry ingredients clump up.

Pour the mixture into four 6-ounce ramekins or custard cups, dividing evenly.

In a 6-ounce ramekin (pictured), the custard will fill up the cups to the lower inner rim.

See Also

Instant Pot Recipes for College Students - 365 Days of Slow Cooking and Pressure CookingVegan Mushroom Make-Ahead Gravy Recipe100 Best Thanksgiving Crockpot RecipesBest Keto Mozzarella Dough Recipes (Bagels, Bread, Pizza, Scrolls)

Place the cups in a 9 X 13-inch baking pan with high sides. Add enough warm water to the baking pan that it comes halfway up the sides of the cups. Read my water bath tips below.

Bake for 40 to 50 minutes, or until set and browned lightly. Tip: The ramekins will be very hot, so handle them with care.

When set, the center will have a slight jiggle and a knife inserted into the center will come out clean. Carefully transfer the pumpkin custard to a wire rack to cool.

Serve warm, cool (room temperature), or chilled with whipped cream and pecans (optional).

Substitutions

• Evaporated milk: This can be substituted with half-and-half, whipping cream, or heavy cream. Full-fat canned coconut milk is also a great option.
• Cinnamon and ginger: The added cinnamon and ginger boost these flavors. If needed, they can be replaced with ½ teaspoon of additional pumpkin pie spice.
• Pumpkin puree: For a different spin on this dish, try sweet potato puree or butternut squash puree.

Dietary considerations

This recipe is vegetarian and gluten-free. Most homemade custards are naturally gluten-free, but it's always important to read ingredient labels for recipe ingredients.

To make this recipe dairy-free, substitute the evaporated milk with canned coconut milk (full fat).

Equipment

• Ramekins - Four 6-ounce ramekins (pictured) or custard cups.
• Mixing bowls - To mix the custard and spices.
• 9x13 baking pan - For the hot water bath.

Make it ahead of time

Pumpkin custard can be made in advance. Fully cook and cool the custard before storing it in the refrigerator. Cover it with plastic wrap and refrigerate for up to three days.

To prevent a skin from forming over the top of the custard, press the plastic wrap lightly against the surface of the custard.

Baked Pumpkin Custard

Silky and rich baked pumpkin custard is like pumpkin pie without the crust. Serve it with whipped cream and chopped pecans.

Recipe by: Kelsey Smith

Prep time: 10 minutes minutes

Cook time: 50 minutes minutes

Total time: 1 hour hour

Servings: 4

Nutrition

Calories: 276kcalCarbohydrates: 54gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 86mgSodium: 446mgPotassium: 531mgFiber: 2gSugar: 49gVitamin A: 10031IUVitamin C: 4mgCalcium: 342mgIron: 2mg

Tried this recipe?Rate it to let me know how it was!

How do you make brown sugar?

Combine white sugar and molasses in a small bowl. For every cup of sugar, add a tablespoon of molasses. Mix until thoroughly blended.

Do you have to bake custard in a water bath?

Custard must be cooked in a hot water bath for even cooking and a smooth texture. Without a hot water bath, the outer edges may overcook leading to an unpleasant texture.