Description
Bring the cozy flavors of fall right into your kitchen with this Pumpkin Custard. This silky, creamy dessert is the perfect quick breakfast treat, easy dinner dessert, or healthy snack for pumpkin lovers. With classic pumpkin spice and a touch of brown sugar, it’s an easy recipe that fits any season, from breakfast ideas to elegant dinner ideas. Make ahead, gluten-free, and truly comforting—Pumpkin Custard is bound to become a family favorite!
Ingredients
1 cup pumpkin puree
3 large eggs
1 cup heavy cream
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Instructions
1. Preheat your oven to 325°F (163°C). Bring a kettle of water to a boil. Arrange six ramekins in a large baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, and salt until completely smooth and blended.
3. Pour the mixture evenly into the ramekins. Tap gently to remove air bubbles.
4. Pour hot water into the baking dish, around (not in) the ramekins, until it comes halfway up the sides.
5. Bake for 35–40 minutes, until the custards are just set and slightly wobbly in the center.
6. Remove ramekins from the water bath and cool to room temperature. Chill in the fridge for at least 2 hours before serving.
Notes
For dairy-free, substitute full-fat coconut milk for heavy cream.
Use canned pumpkin puree (not pie filling) for best consistency.
Custard can be made up to 3 days in advance—just cover and refrigerate.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 215
- Sugar: 15g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 130mg
Keywords: pumpkin custard, easy dessert, fall recipes, Thanksgiving dessert, gluten free, quick breakfast, food ideas