For a richer flavor, substitute heavy cream for the half-and-half. Feel free to adjust the amount of sugar to your preference. Start with 1/4 cup and add more to taste. If you don't have individual ramekins, you can bake the custard in a single baking dish. Adjust baking time accordingly. The custards can be made up to 2 days in advance and stored in the refrigerator. A dash of cloves or allspice can add extra warmth.
Pumpkin Custard
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS18
Indulge in the comforting embrace of our Pumpkin Custard – a velvety smooth, subtly spiced dessert that's more creamy than sweet. This delightful treat features the rich essence of pumpkin, enhanced by warming spices and a delicate touch of vanilla. Perfect with a cup of coffee or a glass of port, it's a delightful way to end any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol149 mg
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Fiber2 g
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Protein6 g
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Saturated Fat5 g
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Sodium618 mg
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Sugar21 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Lightly butter six 6-ounce custard cups or ramekins. (5 minutes)
02
StepIn a medium bowl, whisk together the eggs, egg yolks, and flour until smooth and well combined. (2 minutes)
03
StepIn a separate large bowl, whisk together the pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger until thoroughly blended. (3 minutes)
04
StepGradually pour the pumpkin mixture into the egg mixture, whisking constantly to ensure a smooth batter. (2 minutes)
05
StepDivide the custard mixture evenly among the prepared custard cups. (3 minutes)
06
StepArrange the custard cups on a large baking pan. Carefully pour hot water into the pan, filling it halfway up the sides of the custard cups. This creates a water bath, which helps the custards bake evenly and prevents cracking. (5 minutes)
07
StepBake in the preheated oven for 35-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out with just a few moist crumbs attached. (40 minutes)
08
StepRemove the baking pan from the oven and let the custard cups cool in the water bath for at least 30 minutes. This allows them to continue cooking gently and prevents them from collapsing. (30 minutes)
09
StepTransfer the custard cups to the refrigerator and chill for at least 2 hours before serving. (120 minutes)
10
StepServe chilled or at room temperature. For an extra touch of indulgence, top with a dollop of freshly whipped cream or a sprinkle of ground cinnamon.
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Isabell Macejkovic
May 30, 2025I've made this Pumpkin Custard several times now, and it's always a crowd-pleaser. The water bath is key to getting that smooth, silky texture. Thanks for sharing!
Camilla Kautzer
May 11, 2025The recipe was easy to follow, and the result was delicious. I served it with a sprinkle of chopped pecans and a drizzle of caramel sauce for a more festive presentation.
Reuben Mccullough
May 10, 2025This recipe is amazing! The custard turned out perfectly creamy and flavorful. I added a little bit of maple syrup for extra sweetness, and it was a hit!
Ursula Sanford
Apr 27, 2025I used coconut milk instead of regular milk, and it gave the custard a lovely subtle coconut flavor. It's a great option for those who are dairy-free.