Description

This pumpkin custard recipe is a creamy, spiced, and comforting fall dessert. It’s a lighter, crustless alternative to pumpkin pie, perfect for Thanksgiving or any cozy occasion. Easy to make and elegant, it delivers pure pumpkin-spiced satisfaction.

Ingredients

Scale

1 (15-ounce / 425g) can pumpkin puree
3 large eggs
½ cup (100g) granulated sugar
½ cup (110g) brown sugar, packed
1¼ cups (300ml) whole milk or dairy-free alternative
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract
Optional toppings: Whipped cream, toasted pecans, maple syrup drizzle, pumpkin seeds

Instructions

Preheat your oven to 325°F (165°C). Place your ramekins in a large baking dish or roasting pan.
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until fully combined and smooth.
Slowly whisk in the milk until the mixture is completely blended and has a silky consistency.
Pour the custard evenly into your ramekins, leaving a little space at the top.
Create a water bath by carefully pouring hot water into the baking dish around the ramekins, about halfway up their sides.
Bake for 35 to 40 minutes, or until the custards are just set but slightly wobbly in the center when gently shaken.
Carefully remove the baking dish from the oven and let the ramekins cool in the water for 10 minutes. Then remove them and cool completely on a wire rack.
Chill in the refrigerator for at least 2 hours, or until ready to serve. Top with whipped cream, nuts, or your favorite garnishes.

Notes

Whisk slowly to avoid too much air in the mixture to prevent bubbles.
Do not skip the water bath; it ensures even, gentle cooking.
Use high-quality spices for the richest flavor.
Chill the custards thoroughly; they taste better cold and firmed up.
For a paleo version, use almond milk and coconut sugar.
For a steamed pumpkin pudding, steam the cups instead of baking.
You can substitute pumpkin pie spice for individual spices.
Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Desserts, Fall Recipes, Thanksgiving Desserts
Method: Baked
Cuisine: American, Holiday

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 24g
Sodium: 45mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

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