Description
This silky smooth Pumpkin Custard recipe is an easy fall dessert packed with warm spices and rich pumpkin flavor.
Ingredients
Scale
- 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
- 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.
- In a large bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, clove, and salt until smooth.
- Stir in the heavy cream until fully blended and the mixture is silky.
- Pour the custard evenly into the ramekins. Fill the roasting pan with hot water halfway up the sides of the ramekins.
- Bake for 35 to 45 minutes until the custard is just set and the centers are slightly wobbly.
- Remove from the water bath and let cool to room temperature. Chill for at least 2 hours before serving.
Notes
- Perfect for Thanksgiving or cozy nights in.
- This is a crustless pumpkin pie alternative.
- Make ahead for entertaining.
- Prep Time: 15 minutes
- Cook Time: 35 to 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg
Keywords: pumpkin custard, crustless pumpkin pie, fall dessert, easy pumpkin dessert, Thanksgiving custard