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 chocolate chip 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.