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    Home » Recipes » Dessert

    Baked Pumpkin Custard

    Published: Oct 28, 2010 · Modified: Oct 16, 2022 by Kelsey Smith

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

    This is a perfect fall dessert, flavored with vanilla, pumpkin pie spice, and then a little extra cinnamon and ground ginger.

    Make this simple ramekin dessert recipe at Thanksgiving, Christmas, or your next holiday gathering. They are perfectly portioned into single-servings for special occasions during the holiday season.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Baked pumpkin custard with whipped cream.

    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
    • Instant Pot Pumpkin Mac & Cheese with Bacon
    • Pumpkin Spice Mug Cake
    Jump to:
    • Recipe highlights
    • Ingredients
    • Instructions
    • How to use a water bath
    • Substitutions
    • Dietary considerations
    • Equipment
    • Make it ahead of time
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Baked pumpkin custard 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

    Pumpkin custard wet ingredients in a large mixing bowl.

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

    Custard ingredients thoroughly combined.

    The wet pumpkin mixture should be completely smooth.

    Pumpkin custard dry ingredients.

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

    Dry ingredients being added to wet ingredients.

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

    Uncooked custard being poured into individual ramekins.

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

    Uncooked pumpkin custard in ramekins.

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

    Pumpkin custard ramekins in a water bath.

    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.

    Pumpkin custard slightly browned after baking.

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

    Baked pumpkin custard.

    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.

    Baked pumpkin custard with whipped cream.

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

    Spoonful of baked pumpkin custard shows creamy texture.

    How to use a water bath

    This pumpkin custard recipe calls for a hot water bath. Cooking the egg custards in a water bath (also called a bain-marie) helps the heat to evenly distribute around the ramekins and prevents the eggs from curdling.

    Without a bain-marie, the custard would overcook on the edges before the center has a chance to set. A hot water bath prevents a dry, rubbery texture.

    The water should be warm or boiling. Hot water is closer in temperature to the oven temp than cold water. This helps create a more uniform texture.

    Do not splash the water into your custard dishes. The water should come halfway up the sides of the cups.

    Be careful. Fill the large pan with water while it is already in the oven to avoid spilling water. Pull out the oven rack, place the pan on the rack, then fill.

    Learn more about how to make a bain-marie.

    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.
    Baked pumpkin custard with whipped cream.

    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.

    📖 Recipe

    Baked pumpkin custard with whipped cream.
    Pin Recipe Save Recipe Saved! Email Print

    Baked Pumpkin Custard

    Silky and rich baked pumpkin custard is like pumpkin pie without the crust. Serve it with whipped cream and chopped pecans.
    5 from 1 vote
    Recipe by: Kelsey Smith
    Prep time: 10 minutes
    Cook time: 50 minutes
    Total time: 1 hour
    Servings: 4

    Equipment

    • Ramekins
    • Mixing bowls
    • 9x13 baking pan

    Ingredients
     
     

    • 1 cup pumpkin puree
    • 2 large eggs
    • 16 fl oz evaporated milk
    • ⅔ cup light brown sugar packed
    • 1 teaspoon pure vanilla extract
    • 2 teaspoon cornstarch
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon kosher salt
    • ¼ teaspoon cinnamon
    • ¼ teaspoon ground ginger
    • whipped cream optional, to serve
    • chopped pecans optional, to serve

    Instructions
     

    • Preheat the oven to 350°F.
    • In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, and vanilla extract.
    • 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.
    • Pour the mixture into four 6-ounce ramekins or custard cups, dividing evenly. Place the cups in a 9 X 13-inch baking pan with high sides. Add enough warm or boiling water to the baking pan that it comes halfway up the sides of the cups.
    • Bake for 40 to 50 minutes, or until set and browned lightly. 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, or chilled with whipped cream and pecans (optional).

    Video

    Notes

    Hot water bath tip: Fill the large pan with water while it is already in the oven to avoid spilling water.
    Storage: Allow the custard to cool 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.

    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
    Course: Dessert
    Cuisine: French
    Keyword: pumpkin, pumpkin spice
    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.

    Easy Pumpkin CustardEasy Pumpkin Custard

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    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    1. Olivia says

      October 02, 2013 at 3:22 pm

      I need some custard bowls to make this! Looks delish!

      Reply
    2. Erin Pennings says

      November 29, 2010 at 3:46 am

      Yum! These custards look awesome! Thanks for linking up to Friday Potluck.

      Reply
    3. whatsfordinneracrossstatelines says

      October 31, 2010 at 5:52 pm

      Hi ladies, love the blog! Great recipes and great job you did with it! I get most of my cupcake wrappers at Michael's craft store. I will let you know if I find some other great sources! Have a safe a fun Halloween!
      -Gina-

      Reply
    4. Carol says

      October 31, 2010 at 3:09 pm

      I'll make these today to go with our pulled pork, baked sweet potatoes, and yellow rice. The weather is perfect for a tasty pumpkin custard. Maybe I'll spice up some apple cidar with cinnamon sticks to go with it.

      Love the ramekins! Go Noles!

      Reply
    5. Pegasuslegend says

      October 30, 2010 at 11:40 pm

      wow this looks like resturant worthy! very nice!!! HappY Halloween!

      Reply
    6. We Are Not Martha says

      October 30, 2010 at 4:45 pm

      These look delicious! And cute new dishes 🙂

      Sues

      Reply

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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