This rich and creamy pumpkin custard recipe is the perfect dessert for your Thanksgiving or holiday gathering!
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Creamy Pumpkin Custard
If you love pumpkin pie, but hate a soggy crust, this fall dessert has your name written all over it! It’s rich and creamy, with all of the pumpkin pie flavor, but no soggy bottom!
This being said, if you are craving a pie, you can use this recipe to make a fantastic and delicious pumpkin custard pie! 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, and you’ll have yourself a delicious pumpkin dessert.
Ingredient Notes and Substitutions
- Pumpkin – Be sure to get 100% pure pumpkin puree, not pumpkin pie filling.
- 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 pumpkin pie spice, you can substitute a mixture of ground cinnamon, nutmeg, ginger, and allspice (see recipe notes for ratios).
- Vanilla – 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 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.
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.
In a large bowl, whisk together all the filling ingredients until smooth.
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.
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.
You can serve pumpkin custard warm or chilled. Top with whipped cream and toasted chopped nuts before serving.
- 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 Instructions
To make pumpkin custards 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.
- 8 ramekin custard cups
- 9×13 inch baking sheet
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
- 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.