This rich and creamy pumpkin custard recipe is the perfect dessert for your Thanksgiving or holiday gathering!
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Why We Love This Recipe
If you love the taste of pumpkin pie but hate a soggy pie crust, this fall dessert has your name written all over it! It’s rich and creamy, with all of the flavor, but no soggy bottom!
🎯 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!
Plus, this decadent dessert is effortless to make. All you need is a few ingredients and in 40 minutes, you’ll have yourself a delicious fall dessert.
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!
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
You can serve this warm or chilled. Top with whipped cream and toasted chopped nuts before serving, perfect for the holiday season.
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…
If you tried this pumpkin custard recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Custard
Equipment
- large bowl
- 8 Ramekins
- 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
Nutrition
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