Description
This creamy pumpkin custard is a cozy, crustless twist on pumpkin pie — smooth, spiced, and indulgent without being heavy. It’s the perfect fall dessert for make-ahead entertaining or simply savoring the season.
Ingredients
1 cup pumpkin puree
2 large eggs
1/3 cup brown sugar
3/4 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/8 teaspoon salt
Instructions
1. Preheat your oven to 325°F (163°C) and set 4 to 6 ramekins in a large baking dish. Boil a kettle of water for the water bath.
2. In a mixing bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
3. Add milk, heavy cream, and vanilla extract. Whisk until frothy and fully blended.
4. Stir in cinnamon, nutmeg, clove, and salt. Mix until evenly distributed.
5. (Optional) Strain mixture through a fine mesh sieve for a silkier custard.
6. Pour mixture into ramekins, leaving 1/4 inch from the top.
7. Pour hot water into the baking dish halfway up the ramekins for a water bath.
8. Bake for 35–40 minutes until custard is set on the edges but still jiggles slightly in the center.
9. Remove ramekins, cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Notes
Use a water bath to prevent cracking and ensure silky texture.
Don’t skip the pinch of salt — it enhances the flavor of the pumpkin and spices.
Custard will set more firmly after chilling, so don’t worry if it jiggles when removed from the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin (approx.)
- Calories: 185
- Sugar: 14g
- Sodium: 82mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 96mg
Keywords: pumpkin custard, fall dessert, easy baked custard