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Pumpkin Custard

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This rich and creamy pumpkin custard recipe is the perfect dessert for your Thanksgiving or holiday gathering!

six cups of pumpkin custard and with whipped cream and nuts on top.
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Rich and Creamy Pumpkin Custard Recipe

Pumpkin custard has been a classic fall dessert for years. This delicious dessert is a great way to end your holiday celebration.

I loved pumpkin pie, but sometimes the bottom becomes a bit soggy. So, that’s why I decided to make this pumpkin custard instead. It has all the pumpkin pie flavor without the risk of a soggy bottom.

This pumpkin dessert is so creamy and rich because of the sweetened condensed milk and egg yolks. The pumpkin puree adds a delicious flavor, while the nutmeg and cinnamon give it a wonderful aroma.

Plus, this decadent dessert is effortless to make. All you need is a few ingredients and in 40 minutes, and you’ll have yourself a delicious pumpkin dessert.

a hand holding a cup of pumpkin custard dessert.

Ingredients

Pumpkin Custard Filling

  • Pumpkin – 100% pure pumpkin, not pumpkin pie filling
  • Large eggs
  • Sweetened condensed milk
  • Milk – use whole milk, or at least 2%
  • Pumpkin pie spice
  • Vanilla
  • Salt

Pumpkin Custard Topping

  • Pecans or walnuts – toasted and chopped
  • Whipped cream
ingredients for making pumpkin custard which consists of pumpkin, beaten eggs, sweeten condensed milk, milk, pumpkin pie spice, vanilla, salt, and nuts.

Substitutions

  • If you don’t have pumpkin pie spice, you can substitute a mixture of ground cinnamon, nutmeg, ginger, and allspice (see recipe notes for ratios).
  • Evaporated milk and sweetened condensed milk are NOT the same. If you don’t have it, you can make homemade sweetened condensed milk from evaporated it (see link).

How to Make Pumpkin Custard

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.

small clear bowls on top of a baking sheet.

In a large bowl, whisk together all the filling ingredients until smooth.

all the custard filling ingredients mixed in a white large bowl.

Pour the mixture into greased ramekin cups.

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.

custard filling mixture poured into clear cups on top of a baking sheet.

The centers should be set with a little jiggle. To test, insert a knife inserted into the middle of the cup and it should come out clean.

baked pumpkin custard on a baking sheet.

You can serve pumpkin custard warm or chilled. Top with whipped cream and toasted chopped nuts before serving.

white serving plate with 6 cups of pumpkin custard with nuts and whipped cream on top.

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!

Make ahead and Storage Instructions

To make 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.

When ready to bake, let the cups come to room temperature before proceeding with instructions.

To store, let it cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

Reheat individual cups in the microwave for 20-30 seconds before serving.

square photo of six cups of pumpkin custard and with whipped cream and nuts on top.

Get The Full Pumpkin Custard recipe Below

square photo of six cups of pumpkin custard and with whipped cream and nuts on top.
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5 from 1 vote

Pumpkin Custard

This rich and creamy pumpkin custard recipe is the perfect dessert for your Thanksgiving or holiday gathering!
Course Dessert
Cuisine American, English
Keyword pumpkin spice, dessert, pumpkin recipes, holiday recipes, easy desserts, Thanksgiving recipes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 244kcal

Equipment

  • large bowl
  • 8 ramekin custard cups
  • 9×13 inch 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 1/3 cups milk I recommend using whole milk, or at least 2%
  • 2 teaspoons pumpkin pie spice see notes for substitutions
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Pumpkin custard topping

  • 1/4 cup pecans or walnuts toasted and chopped
  • 1/4 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

Pumpkin Pie Spice substitution: 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

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 251mg | Potassium: 340mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 1550IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 1mg

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