Description
This creamy pumpkin custard is a deliciously spiced, crustless alternative to pumpkin pie. Perfect for fall gatherings, it’s rich, smooth, and easy to make with pumpkin puree, eggs, cream, and warm spices. Serve warm or chilled for a comforting seasonal dessert. Ideal for Thanksgiving or cozy evenings. Tags: fall dessert, crustless pumpkin pie, baked custard.
Ingredients
1 cup pumpkin puree
2 large eggs
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
Instructions
1. Preheat your oven to 325°F and place six ramekins in a large baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, and granulated sugar until smooth.
3. Add in the heavy cream, milk, and vanilla extract. Mix well to combine.
4. Stir in the cinnamon, nutmeg, ground cloves, and salt until evenly distributed.
5. Pour the mixture into the ramekins.
6. Place the baking dish in the oven, then carefully pour hot water into the pan to come halfway up the sides of the ramekins.
7. Bake for 45 to 50 minutes or until custard is just set and a knife comes out mostly clean.
8. Remove ramekins from water bath and let cool slightly.
9. Serve warm, at room temperature, or chilled with optional whipped cream or toppings.
Notes
This recipe works best with pure pumpkin puree, not pie filling.
Let the custards cool completely before refrigerating.
A sprinkle of cinnamon sugar on top before serving adds a lovely finish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 240
- Sugar: 14g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg