This rich and creamy pumpkin custard is everything you love about pumpkin pie—without the crust! This custard is perfect for serving as an elegant dessert at Thanksgiving or as a cozy fall treat at any time. It’s perfectly spiced, wonderfully smooth, and so easy to make. Top with a dollop of whipped cream or a sprinkle of cinnamon for a simple, satisfying finish!
When it comes to recipes for pumpkin custard, this one is a go-to for good reason. It’s made with pantry staples like pumpkin puree, eggs, cream, sugar, and warming spices, yet tastes like something you’d find at a gourmet bakery. Baked gently in a water bath, the texture turns out silky-smooth and spoonable—just the way a custard should be. Plus, it’s naturally gluten-free, so it’s great for guests with dietary restrictions.
Unlike traditional pumpkin pie, this custard doesn’t rely on a crust to deliver that classic fall flavor. That makes it perfect if you’re short on time or just want something a bit lighter. This is one of those recipes for pumpkin custard you’ll find yourself making again and again during the fall season. Whether served warm, chilled, or at room temperature, it’s always a crowd-pleaser.
🎯 TFN Pro Tip
If you are craving a pie, you can use this recipe to make a fantastic and delicious custard pumpkin pie recipe! Another option is to make a crustless pumpkin pie crumble. It’s the best of 3 desserts, all in one!
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Why We Love These Recipes for Pumpkin Custard
- No soggy crust!
If you love pumpkin pie but hate dealing with pie crust, this dessert gives you all the flavor with none of the hassle. - Creamy and comforting
The custard is rich and silky, packed with warm spices that taste like fall in every bite. - Effortless and quick
This dessert comes together in just minutes with minimal prep. Pop it in the oven, and in about 40 minutes, you’ll have a cozy and decadent fall treat ready to go.
Ingredient Notes and Substitutions
- Pumpkin puree: Be sure to get 100% pure pumpkin purée, not pumpkin pie filling. Use any leftover pumpkin to make our chocolate chip pumpkin cookies recipe.
- Large eggs: Eggs provide structure and richness to the custard. So don’t skip them.
- Sweetened condensed milk: Take note that sweetened condensed milk and evaporated milk are NOT the same. If you don’t have it, you can make homemade sweetened condensed milk from evaporated milk.
- Milk: You can use whole milk or at least 2% milk for this recipe, but you can use other types of milk, such as almond or soy.
- Pumpkin pie spice: This adds the signature flavor to the custard. If you don’t have one, you can substitute a mixture of ground cinnamon, nutmeg, ginger, and allspice (see recipe notes for ratios).
- Vanilla extract: This provides a subtle, sweet flavor to this recipe.
- Salt: Used to enhance the flavors in this recipe. You can use regular table salt or other types of salt, such as kosher or sea salt.
Pumpkin Pie Custard Topping
- Nuts: You can use toasted and chopped pecans or walnuts as this adds a crunchy texture and nutty flavor to the topping.
- Whipped cream: This gives a light and fluffy texture as a topping. If you don’t have this on hand, you can make your own by whipping heavy cream with sugar and vanilla.
Recipe Variations
- For an extra-decadent dessert, try adding a layer of caramel sauce or cinnamon sugar topping before baking.
- Add a few tablespoons of rum or brandy to the custard base for an adults-only treat!
- Dairy-free: Substitute coconut milk or almond milk for the cream to make a dairy-free version.
- Spiced twist: Add a pinch of cloves or cardamom for a more intense fall spice flavor.
- Pumpkin-Chai Custard: Mix in a bit of chai spice blend for a warm, spiced twist on the classic.
Equipment Used in this Recipe
- Large bowl
- 8 Ramekins
- Baking Sheet
How to Make Easy Pumpkin Custard Recipe
- Preheat oven to 350°F. If using a convection steam oven, preheat to 325°F or 165°C. Then grease ramekin cups and place them on the baking sheet.
- In a large bowl, whisk together all the filling ingredients until smooth.
- Pour the mixture into greased ramekin cups, baking pan, or baking dish.
Conventional oven: Heat 2 cups of water. Pour hot water around ramekin cups to a depth of 1 inch. Bake at 350° F for 35 minutes.
Convection steam oven: Place baking sheet in the oven. Bake at 325º F for 30 minutes.
- The centers should be set with a little jiggle. To test, insert a knife into the middle of the cup and it should come out clean.
Serving Suggestions
Serve pumpkin custard warm with a generous spoonful of whipped cream and a dusting of cinnamon or nutmeg. It also tastes amazing chilled, especially when paired with a cup of hot tea or coffee. For a more indulgent treat, top with vanilla ice cream or a sprinkle of crushed graham crackers. Whether it’s Thanksgiving, a fall dinner party, or a cozy night in, this custard makes a comforting and impressive dessert.
Recipe FAQs
To make pumpkin custard cups ahead, prepare the mixture as directed but do not bake. Cover ramekins with plastic wrap and store them in the refrigerator for up to 24 hours.
Before baking, bring the cups to room temperature.
To store, wrap each pumpkin custard in plastic wrap. Store in the refrigerator for up to 3 days.
Use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.
Evaporated milk and sweetened condensed milk are NOT the same. To use evaporated milk, you can follow the directions in this post on how to make homemade sweetened condensed milk from evaporated milk.
More Easy Holiday Treats To Love…
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Pumpkin Custard
Equipment
- large bowl
- 8 ramekin custard cups
- rimmed baking sheet
Ingredients
Pumpkin custard filling
- 1 cup pumpkin 100% pure pumpkin, not pumpkin pie filling
- 3 large eggs beaten
- 1 can (14 ounces) sweetened condensed milk this is not the same as evaporated milk
- 1 ⅓ cups milk I recommend using whole milk, or at least 2%
- 2 teaspoons pumpkin pie spice see notes for substitutions
- 1 teaspoon vanilla
- ½ teaspoon salt
Pumpkin custard topping
- ¼ cup pecans or walnuts toasted and chopped
- ¼ cup whipped cream
Instructions
- Preheat oven to 350 degrees F. If using a convection steam oven, preheat to steam convection setting at 325 degrees F or 165 Celcius. Grease ramekin cups and place them on the baking sheet.
- In a large bowl, whisk together pumpkin, eggs, sweetened condensed milk, milk, pumpkin pie spice, vanilla, and salt until well blended. The mixture should be smooth and have a consistent color. Pour pumpkin custard into greased ramekin custard cups, dividing the pumpkin custard mixture between 8 cups (about 3/4 cup each).
- If using a conventional oven: heat 2 cups of water in a microwave or on the stovetop. Pour hot water around ramekin cups to a depth of 1 in. Bake at 350° F for 35 minutes. The centers should be set with a little jiggle (a knife inserted into the middle of the cup should come out clean).
- For a convection steam oven: Place baking sheet in oven. Use steam convection bake at 325º F for 30 minutes. The centers should be set with a little jiggle (a knife inserted into the middle of the cup should come out clean).
- Serve pumpkin custard warm or chilled. Top with whipped cream and toasted chopped nuts before serving.
Notes
- For an extra-decadent dessert, try adding a layer of caramel sauce or cinnamon sugar topping before baking.
- Add a few tablespoons of rum or brandy to the custard base for an adults-only treat!
- Dairy-free: Substitute coconut milk or almond milk for the cream to make a dairy-free version.
- Spiced twist: Add a pinch of cloves or cardamom for a more intense fall spice flavor.
- Pumpkin-Chai Custard: Mix in a bit of chai spice blend for a warm, spiced twist on the classic.
- To make pumpkin custard cups ahead, prepare the mixture as directed but do not bake. Cover ramekins with plastic wrap and store them in the refrigerator for up to 24 hours. Before baking, bring the cups to room temperature.
- To store, wrap each pumpkin custard in plastic wrap. Store in the refrigerator for up to 3 days.
Nutrition
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