Craving pumpkin? This Pumpkin Custard recipe is simple to prepare and produces a creamy & lush dessert!
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, cream cheese – no thanks. Pumpkin beer – now that’s another story – fill me up!!!!
I love baking from scratch – but this recipe isn’t that. 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.
So what is this pumpkin custard all about, you ask? Essentially, it’s 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 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! I really wanted to brulee it – but I can’t find my torch. It’s chaotic over here sometimes….
Happy Fall ♥
Amanda
Pumpkin Custard
Ingredients
- 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.
Want more pumpkin? Check out my Pumpkin Molasses Bread here!
This is such a fab idea, Amanda! They would be the perfect fall after dinner dessert. Thanks for sharing!
Yummy! I love cinnamon so I doubled it.