This Pumpkin Custard recipe is simple to prepare and produces a creamy & lush dessert! Best served cold with a dollop of whipped cream.

Hello Fall & ALL The Pumpkin Desserts

It’s October – time for pumpkin everything!

I’ll be honest here – I love pumpkin and bake with it year around. So I’m not one of those seasonally crazed pumpkin spice people. Pumpkin coffee, cereal, hummus, sausages – no thanks.

Pumpkin beer – now that’s another story – I stock up!

Looking for more pumpkin dessert recipes? Check out these recipes: Pumpkin Bundt Cake, Chocolate Pumpkin Bread & Pumpkin Mousse

Ingredients & Instructions

Essentially this pumpkin custard uses the same filling you would use in a pie. Here we are simply baking it in custard cups in a water bath.

Why would you prefer it in custard cups versus normal pie form, you ask? Many reasons. Perhaps you’re tired of pie. Perhaps you do not feel like fussing with a pie crust. Maybe you want a pumpkin dessert that seems a bit more sophisticated. Something creamy & lush and in a cute little cup.

This recipe isn’t 100% from scratch – here we are using canned pumpkin and canned milk.

Can you use fresh pumpkin? Sure – you’re gonna need about 1 & 3/4 cups puree. Can you use light or heavy cream in this recipe? No – not as it stands – adjustments definitely would need to be made.

This pumpkin custard is perfection served simply with a dollop of whipped cream. If you want some crunch – try a sprinkle of granola. If you just want to be extra fancy go ahead and brulee it! A caramel or spiced syrup drizzle would be tasty as well.

Hope you enjoy!

Amanda ♥

Pumpkin Custard

Craving pumpkin? This Pumpkin Custard recipe is simple to prepare and produces a creamy & lush dessert!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Dessert, Desserts

Cuisine American

Servings 8 servings

Ingredients

  

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• 15 oz can pumpkin puree approx 1 3/4 cup pumpkin puree
• 12 oz can evaporated milk
• 2 large eggs
• 3/4 cup brown sugar packed
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• whipped cream or granola to serve OPTIONAL

Instructions

 

• Preheat oven to 350°F. Prepare 6-8 (approx 6-ounce) custard cups by giving a quick spray of nonstick cooking spray. Place custard cups in a 13 x 9-inch baking dish.
• Add pumpkin, milk, eggs, sugar, vanilla & spices to a large mixing bowl (or food processor or blender). Beat until smooth.
• Pour or ladle custard into custard cups. You can fill the cups to just about the top if need be – this custard doesn't puff up. Pour boiling water into baking dish, around custard cups, to about a 2" depth.
• Bake for 50-60 minutes or until a knife inserted in center comes out almost clean.
• Remove custard cups from baking dish & cool at room temp. The custard may be served warm or cold (best cold). Top with whipped cream or granola if you'd like.

Keyword custard, pumpkin, pumpkin custard

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