Why You’ll Love This Recipe

Rich and creamy texture, perfect for fall
Easy to make with simple ingredients
A comforting dessert with warm spices like cinnamon, nutmeg, and cloves
Can be made ahead of time, making it a great option for dinner parties or holiday meals
A gluten-free and dairy-free alternative to traditional pumpkin pie

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups pumpkin puree (canned or roasted)
1 cup heavy cream (or coconut cream for a dairy-free version)
2 large eggs
1/3 cup maple syrup or brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger (optional)
1 teaspoon vanilla extract
A pinch of salt
Fresh whipped cream for serving (optional)

Directions

Preheat your oven to 350°F (175°C).
In a medium-sized bowl, whisk together the eggs, maple syrup (or brown sugar), cinnamon, nutmeg, ginger (if using), vanilla extract, and salt until smooth.
Add the pumpkin puree and heavy cream (or coconut cream) to the egg mixture. Whisk until fully combined and smooth.
Pour the mixture into individual ramekins or a greased 9-inch baking dish.
Place the ramekins or dish in a shallow pan and fill the pan with hot water halfway up the sides of the ramekins (this creates a water bath to prevent the custard from cracking).
Bake for 30–35 minutes if using ramekins, or 45–50 minutes for a larger dish, or until the custard is set around the edges but still slightly jiggly in the center.
Allow the custard to cool to room temperature, then refrigerate for at least 2 hours (or overnight) before serving.
Serve chilled, topped with fresh whipped cream if desired.

Servings and timing

Serves 6 (if using ramekins)
Prep time: 10 minutes
Cook time: 30–50 minutes (depending on dish size)

Variations

Spiced version: Add a pinch of ground cloves or allspice for an extra layer of fall flavor.
Sweeteners: You can use maple syrup, honey, or coconut sugar in place of brown sugar. Adjust sweetness to your preference.
Dairy-free option: Use coconut cream and dairy-free whipped cream for a completely dairy-free dessert.
Crust: For a pie-like crust, you can make a graham cracker or almond flour crust and pour the custard mixture into the crust before baking.
Pumpkin spice: If you have pumpkin spice on hand, you can replace the cinnamon, nutmeg, and ginger with 2 teaspoons of pumpkin pie spice.

Storage/reheating

Store the pumpkin custard in an airtight container in the refrigerator for up to 4 days.
This dessert is best served chilled, so there’s no need to reheat. However, if you prefer it warm, gently heat in the microwave for 20-30 seconds.
The custard can be made up to 2 days ahead of time, making it perfect for meal prepping or holiday dinners.

FAQs

Can I make this custard ahead of time?

Yes, pumpkin custard can be made ahead of time and stored in the refrigerator for up to 3 days. It’s great for preparing in advance for dinner parties or holiday meals.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just roast and puree the pumpkin before using it in the recipe. Make sure it’s well-drained to avoid excess moisture.

Can I make this custard without eggs?

For an egg-free version, substitute with a flax egg or use cornstarch as a thickener. The texture may vary slightly, but it will still be delicious.

Can I serve this warm?

Pumpkin custard is traditionally served chilled, but you can serve it warm if you prefer. Just heat it gently in the microwave or on the stovetop.

How do I know when the custard is done?

The custard is done when the edges are set but the center still jiggles slightly. You can also insert a toothpick or knife into the center—it should come out clean when done.

Can I use a different sweetener?

Yes, you can use honey, agave, or coconut sugar instead of brown sugar or maple syrup. Just adjust the quantity based on the sweetness of your choice.

Can I make this recipe without the water bath?

While the water bath helps prevent cracking and ensures even cooking, you can skip it. Just make sure to bake at a slightly lower temperature to avoid overcooking.

Conclusion

Pumpkin Custard is a creamy, indulgent fall dessert that’s full of rich flavors and perfect for any seasonal gathering. Whether you’re serving it for Thanksgiving, a cozy dinner, or a special treat, it offers the perfect balance of sweetness and spice. With its easy preparation and smooth texture, this pumpkin custard will quickly become a favorite in your autumn recipe collection!

Pumpkin Custard

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Pumpkin Custard is a rich and creamy dessert that features the earthy sweetness of pumpkin combined with warm spices like cinnamon and nutmeg. This fall-inspired treat is easy to make and perfect for holiday meals or cozy gatherings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30–50 minutes (depending on dish size)
Total Time: 40–60 minutes
Yield: Serves 6
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat your oven to 350°F (175°C).

In a medium-sized bowl, whisk together the eggs, maple syrup (or brown sugar), cinnamon, nutmeg, ginger (if using), vanilla extract, and salt until smooth.
Add the pumpkin puree and heavy cream (or coconut cream) to the egg mixture. Whisk until fully combined and smooth.
Pour the mixture into individual ramekins or a greased 9-inch baking dish.
Place the ramekins or dish in a shallow pan and fill the pan with hot water halfway up the sides of the ramekins (this creates a water bath to prevent the custard from cracking).
Bake for 30–35 minutes if using ramekins, or 45–50 minutes for a larger dish, or until the custard is set around the edges but still slightly jiggly in the center.
Allow the custard to cool to room temperature, then refrigerate for at least 2 hours (or overnight) before serving.
Serve chilled, topped with fresh whipped cream if desired.

Notes

You can use fresh pumpkin puree instead of canned—just roast and blend fresh pumpkin, making sure it’s well-drained to avoid excess moisture.
For an egg-free version, substitute with a flax egg or use cornstarch to thicken the custard.
This custard can be served warm, but it’s traditionally served chilled.
If you don’t want to use a water bath, you can bake at a lower temperature to prevent cracking.

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 18g
Sodium: 80mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 3g
Cholesterol: 65mg