Simplicity and perfection collide with this easy-to-make recipe for pumpkin custard. Made with simple pantry staples, it’s a breeze to whip up and perfect for fall. Simply give the ingredients a whirl in your blender, pour it in to ramekins, and then gently bake to perfection in a water bath. The custard emerges smooth and velvety, with a rich, spiced aroma that fills the kitchen.
It has been a pumpkin-filled fall in my kitchen!
We’ve had pumpkin bread, pumpkin maple muffins, pumpkin donuts, and even pumpkin ice cream. This pumpkin custard recipe is another classic fall dessert that I think you are going to love as much as I do.
With a short ingredient list, this recipe is surprisingly simple and perfect for when you want all the flavors of a pumpkin pie, without the hassle of making pie crust.
Ingredient Notes and Substitutions
- Half and Half: You could use full-fat canned coconut milk to make this custard dairy-free.
- Eggs: I recommend using large eggs.
- Pumpkin Puree: Use pure pumpkin puree and not pumpkin pie filling.
- Light Brown Sugar: Dark brown sugar would work but gives this recipe a slightly different flavor profile.
- Maple Syrup: I am in love with the pumpkin-maple combination, but feel free to use honey or agave nectar if you prefer.
- Vanilla Extract: Use a good quality; vanilla bean paste works as well.
- All-Purpose Flour: A gluten-free flour blend could be used.
- Pumpkin Pie Spice: You can find this with the other spice blends at the grocery store.
- Sea Salt: Kosher salt works as well.
Tips and Tricks
- Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels in your custard.
- Strain the custard mixture through a fine mesh sieve before pouring into ramekins to remove any lumps and ensure a silky finish.
- At the end of baking, check the custard by gently shaking the ramekins; they should jiggle slightly in the center to avoid overcooking. The internal temperature should be between 170°F and 180°F.
- For a perfectly set custard, allow it to cool completely at room temperature before refrigerating.
- Experiment with different toppings like whipped cream or a sprinkle of crushed pecans for added texture and flavor.
Step by Step
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Pumpkin Custard
Simplicity and perfection collide with this easy-to-make recipe for pumpkin custard. Made with simple pantry staples, it’s a breeze to whip up and perfect for fall. Simply give the ingredients a whirl in your blender, pour it in to ramekins, and then gently bake to perfection in a water bath. The custard emerges smooth and velvety, with a rich, spiced aroma that fills the kitchen.
Servings: 6
Calories: 653kcal
Ingredients
- 2 cups half and half
- 2 eggs
- 2 egg yolks
- 1 (15-ounce) can pumpkin puree
- ½ cup light brown sugar
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons all purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Butter or spay 6 ramekins.
- In a blender combine the half and half, eggs, egg yolks, pumpkin puree, brown sugar, maple syrup, vanilla, flour, pumpkin pie spice, and salt. Process until smooth.
- Pour into the prepared ramekins.
- Arrange the cups in a 13 x 9 baking pan, and pour enjoy water around to fill hallway through.
- Cook for 40 to 50 minutes, until set, and an instant read thermometer reads between 170°F and 180°F.
Nutrition
Calories: 653kcal | Carbohydrates: 125g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 158mg | Sodium: 215mg | Potassium: 2519mg | Fiber: 33g | Sugar: 67g | Vitamin A: 176841IU | Vitamin C: 48mg | Calcium: 432mg | Iron: 17mg
Linda says
Look delicious. How can I make this gluten free?
Wendy Polisi says
The only thing you would need to change is to sub out a gluten-free flour blend. I recommend a 1:1 (also sometimes called cup to cup) blend that has xanthan gum. The purpose of the flour is thickening, so this substitution should work just fine.