Pumpkin Custard Recipe made with pumpkin puree, eggs, cream, milk, sugar, and warm spices. Creamy, simple, and a cozy fall dessert.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Funny thing—I didn’t set out to make custard. I was trying to dodge pie crust. You know when you’re staring at flour on the counter and you’re like, “Do I really want to wrestle with dough today?” That was me one chilly November afternoon. The house already smelled like cinnamon and wet leaves because someone left the windows open (thanks, husband), and I just wanted something warm and pumpkin-y without all the fuss.
The first batch of this Pumpkin Custard Recipe? A disaster. Way too sweet. The second? Undercooked. Like, if pudding and soup had an awkward baby. But the third time… oh man, that’s when it clicked. Silky smooth, just the right amount of spice, and so easy that my sister said, “Wait, you didn’t buy this?” That’s when I knew this recipe had legs. Or spoons. Or… you get it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Custard Recipe?
Alright, hear me out: it’s basically pumpkin pie without the crust. Which means you get all that creamy pumpkin goodness without the drama of rolling out dough. I know, pie purists might clutch their pearls—but sometimes you just don’t want to deal. And you know what? This custard actually feels kind of fancy. Put it in little ramekins and suddenly your Tuesday night dessert looks like it belongs in a French bistro. But here’s the kicker—it’s not too sweet. Which, in my opinion, makes it even better than pie because you can justify piling on whipped cream and calling it balance.
Ingredient Notes:
I always like knowing why an ingredient is here—otherwise it feels like blindly following orders, right? Here’s the rundown:
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Eggs + yolks: These are the backbone. They give the custard structure, and the extra yolks add richness. Think velvet, not rubber.
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Flour: Just a smidge—it helps everything hold together.
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Pumpkin puree: The star. And please, don’t grab pumpkin pie filling unless you like mystery sugar bombs.
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Half-and-half + milk: This combo makes it creamy without being heavy. If you’re feeling indulgent, swap in cream.
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Sugar: Enough sweetness to round things out, but not cloying.
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Salt: Tiny detail, big impact—it sharpens all the flavors.
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Vanilla: The unsung hero. Without it, desserts always taste a little flat.
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Spices (cinnamon, nutmeg, ginger): Basically autumn in a jar.
How To Make Pumpkin Custard?
Custard sounds intimidating. It’s really not. Let’s walk through it.
Step 1: Preheat & prep.
Set the oven to 350°F. Butter six ramekins. Trust me—nothing sadder than good custard stuck to the dish.
Step 2: Mix the eggs.
Whisk eggs, yolks, and flour until smooth. If you still see streaks of yolk, keep going. You want glossy, not gloopy.
Step 3: Pumpkin party time.
Add pumpkin puree, half-and-half, milk, sugar, salt, vanilla, and spices. Whisk until it looks like a pumpkin spice latte concentrate. Thick, orange, and smelling like you lit every fall candle in Target.
Step 4: Water bath setup.
This part feels weird but it matters. Spoon mixture into ramekins, then place them in a large baking dish. Pour hot water around them until it comes halfway up the sides. Basically, you’re giving your custard a spa day—it keeps it gentle so it sets creamy, not curdled.
Step 5: Bake.
About 40 minutes, give or take. You want the middle to jiggle slightly, like Jell-O at a picnic, but not slosh around like soup.
Step 6: Cool & serve.
Let them cool to room temp, or chill them if you like cold custard (I actually prefer it that way). And don’t even think about skipping the whipped cream—it’s basically the law.
Want To Save This Recipe?
Storage Options:
Here’s the thing: custard holds up pretty well in the fridge for about three days. Cover it so it doesn’t soak up the smell of last night’s leftovers (looking at you, onion casserole). Freezing? I tried it once, and nope—it turned grainy, almost like pumpkin sand. Just stick to the fridge.
Variations and Substitutions:
I can’t ever leave a recipe alone, so here are some ideas if you’re in the mood to play around:
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Dairy swap: Use coconut milk if you want it dairy-free, or heavy cream if you’re feeling fancy.
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Sweetener twist: Maple syrup or brown sugar adds a deeper, caramel vibe.
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Extra spices: Toss in cloves, cardamom, or allspice. Why not?
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Toppings: Whipped cream is classic, but candied pecans, caramel drizzle, or even vanilla ice cream take it up a notch.
What to Serve with Pumpkin Custard?
This dessert can fly solo, but honestly, it loves company.
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Whipped cream: Obviously. Non-negotiable.
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Coffee: A hot cup makes it feel like the coziest breakfast-for-dessert moment.
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Port wine: Sounds fancy, but it works so well with the pumpkin.
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Crunchy cookies: Ginger snaps or biscotti for contrast. Because creamy + crunchy? Always a win.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! In fact, it’s even better the next day. Creamier, smoother… basically glow-up custard.
Do I really need that water bath?
If you want silky custard, yes. Skip it, and you risk scrambled pumpkin eggs. Nobody wants that.
Can I bake it in one big dish instead of ramekins?
For sure. Just adjust the time—it’ll need longer. Watch for that gentle jiggle in the center.
And that’s it—my not-so-perfect but perfectly cozy Pumpkin Custard Recipe. It’s creamy, comforting, and the kind of dessert that makes you forget you ever stressed about pie crust. Now I’ve got to ask: are you team pie or team custard? Because I might just be switching sides here.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Custard Recipe
Ingredients
- 2 large eggs
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1 15-ounce can pumpkin puree
- 1 cup half-and-half
- 1 cup whole milk
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
Prepare the oven and custard dishes.
- Preheat the oven to 350°F (175°C). Lightly butter six custard cups or ramekins and arrange them in a large baking dish.
Combine the base mixture.
- In a medium mixing bowl, whisk together the eggs, egg yolks, and flour until smooth and uniform.
Incorporate remaining ingredients.
- Add the pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger. Whisk until the mixture is thoroughly blended and free of lumps.
Fill the ramekins.
- Evenly distribute the custard mixture among the prepared cups.
Prepare the water bath.
- Pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the cups. This will ensure even cooking and a delicate texture.
Bake the custards.
- Transfer the baking dish to the oven and bake for approximately 40 minutes, or until the custards are just set in the center. The surface should appear firm, while the interior retains a slight jiggle.
Cool and serve.
- Remove the ramekins from the water bath and allow them to cool to room temperature. Serve either at room temperature or chilled, topped with whipped cream if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
