Go Back

Pumpkin Custard

Craving pumpkin? This Pumpkin Custard recipe is simple to prepare and produces a creamy & lush dessert!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Course Dessert, Desserts
Cuisine American
Servings 8 servings


  • 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


  • 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