Pumpkin Custard is one of the coziest fall desserts you can make—creamy, silky, warmly spiced, and wonderfully comforting.
Whether you’re preparing it for Thanksgiving, a seasonal dinner party, or simply craving something sweet and autumn-themed, this recipe gives you everything you need to achieve custard perfection.
Using wholesome ingredients like pumpkin purée, maple syrup, heavy cream, and pumpkin pie spice, this treat offers an elevated take on traditional pumpkin desserts.
Pumpkin Custard is a baked, spoonable dessert made from eggs, cream, spices, and pumpkin purée. Unlike this Gluten-Free Mexican Chocolate Pumpkin Pie, it skips the crust entirely—meaning all the richness goes into the custard itself.
How Pumpkin Custard Differs From Pie Filling
Pumpkin pie filling is thicker and firmer, while custard is more delicate with a melt-in-your-mouth consistency. If you love pumpkin flavor but prefer a softer texture, this dessert is perfect for you.
Pumpkin Custard is rich without being heavy. Because it’s baked in ramekins, each serving feels elegant and festive.
If you’re looking for a dessert with fewer calories and less fat, this pumpkin custard is the one, while still satisfying your sweet tooth.
Creamy Pumpkin Custard: A Cozy Fall Dessert You’ll Crave All Season
2 large eggs
4 egg yolks
1/2 cup maple syrup
1 (12-oz.) can evaporated milk
3/4 cup heavy cream
Zest of 1 orange (about 2 teaspoons)
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/4 teaspoon freshly ground nutmeg (optional)
1/4 teaspoon ground cinnamon (optional)
1 (15-oz.) can or homemade pumpkin puree (about 1 3/4 cup)
1 teaspoon pure vanilla extract
Spiced Pumpkin whipped cream, for garnishing – Find Recipe HERE
Preheat oven to 325 degrees. Place six 4-inch ramekins into a 9×13 inch baking dish.
Bring a tea kettle or pot of water to boil.
In a large mixing bowl, whisk eggs and yolks with maple syrup until smooth.
In a small pot, heat milk, cream, orange zest, salt, pumpkin pie spice, nutmeg, and cinnamon until simmering, about 4 minutes; strain to remove orange zest.
Whisking constantly, stream cream mixture into egg mixture until evenly combined. Whisk in pumpkin and vanilla until smooth.
Divide mixture evenly among ramekins. Transfer baking dish to the oven, then carefully pour in boiling water around ramekins to reach 1-inch depth.
Bake until custard is mostly set but still quivers uniformly when ramekin is jiggled, about 45 minutes. (If using smaller ramekins, check after 35 minutes.)
Carefully remove baking dish from oven, being very careful to not let water splash into the ramekins. Let cool for 10 minutes, then remove ramekins from water bath.
To serve warm, topped with whipped cream. Optionally, let cool to room temperature and refrigerate until set, about 2 hours.
If you want to brûlée your baked pumpkin custard, like this Instant Pot Creme Brulee, do the following.
Dust each chilled custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds.
If you don’t have a kitchen torch, you can place each ramekin under the oven broiler for a 3-5 minutes or until the sugar is browned.
Try These Pumpkin Favorites
Craving Something New – Find Your Next Favorite Breakfast, Lunch, Brunch, Side Dish, Soup , Salad, Sandwich, Dinner And Dessert Recipes Here 👉🏽 Recipe Index
More Deliciously Yummy Recipes
- Roasted Sweet Potatoes With White Miso and Maple Syrup
- Guide To Cooking With Salt
- Fruit-Based Seasonings You Use Every Day Without Even Realizing It
- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
Please Share With Your Social Network:
Discover more from Cook Plate Fork
Subscribe to get the latest posts sent to your email.