Description
This silky smooth Pumpkin Custard recipe is an easy fall dessert packed with warm spices and rich pumpkin flavor. Perfect for Thanksgiving or cozy nights in, this crustless pumpkin pie alternative is simple to make and perfect for make-ahead entertaining. Keywords: pumpkin custard, crustless pumpkin pie, fall dessert, easy pumpkin dessert, Thanksgiving custard.
Ingredients
3 large eggs
1 ¾ cups pumpkin puree
¾ cup heavy cream
½ cup brown sugar
¼ cup granulated sugar
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
Instructions
1. Preheat your oven to 325°F and grease 6 ramekins or a medium baking dish. Place them in a roasting pan to prepare for a water bath.
2. In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, clove, and salt until smooth.
3. Stir in the heavy cream until fully blended and the mixture is silky.
4. Pour the custard evenly into the ramekins. Fill the roasting pan with hot water halfway up the sides of the ramekins.
5. Bake for 35 to 45 minutes until the custard is just set and the centers are slightly wobbly.
6. Remove from the water bath and let cool to room temperature. Chill for at least 2 hours before serving.
Notes
This custard is best served chilled with a dollop of whipped cream.
To make it extra festive, top with candied pecans or a maple drizzle.
Use only pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 260
- Sugar: 19g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 115mg