Baked Pumpkin Custard
Homemade Pumpkin Custard is a simple fall dessert that’s made with just 6 ingredients. The custard is richly spiced, super creamy, and can be baked a few days before you plan on serving it.
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This Baked Custard Tastes Just Like Pumpkin Pie!
If you’ve never had pumpkin custard before, the best way to describe it is kind of like a crustless pumpkin pie. It’s a great option when you want that pumpkin pie flavor without the hassle of rolling out a pie crust and lengthy bake time.
I’ve been making this pumpkin egg custard recipe for years! Here’s why I love it:
✔ Minimal Ingredients: 6 basic ingredients are all you need to make a decadent pumpkin custard that everyone loves!
✔ Rich and Creamy: The evaporated milk and egg yolks combine to create the smoothest custard you’ve ever eaten.
✔ Make-Ahead Friendly: The custard and whipped cream can both be made up to 3 days in advance if you plan on serving this recipe at an upcoming dinner party or Thanksgiving gathering.
Enjoy!
-Katie
You’ll Need These 6 Ingredients
If you think homemade custard is tough to make, think again! A full list of ingredients and their measurements has been provided in the recipe card below, but here’s an overview of what you’ll need.
- Pure Pumpkin Puree — I like to make my own homemade pumpkin puree, but if I’m in a rush a quality can of pure pumpkin puree works just fine!
- Spices — Ground cinnamon and ginger infuse the custard with bold fall flavor.
- Dark Brown Sugar — I prefer using brown sugar because it has a rich caramel undertone that makes the custard taste even more luscious.
- Evaporated Milk — NOT sweetened condensed milk! Evaporated milk makes for a rich, creamy custard without having to add heavy cream.
- Large Eggs — You’ll be using a combination of whole eggs and egg yolks. Here’s how I separate eggs so the yolks don’t mix with the whites.
- Whipped Cream (Optional) — I prefer making my own whipped cream using heavy cream, powdered sugar, and vanilla extract. Feel free to buy a quality can from the store if that’s easier for you.
How to Make Pumpkin Custard
- Gently simmer the custard mixture. You’ll first need to heat the pumpkin puree and spices in a saucepan until the puree starts to sputter (this intensifies the pumpkin flavor and cooks off any excess moisture). Whisk in the brown sugar and evaporated milk, then bring to a simmer.
- Temper the eggs. Slowly incorporate the hot pumpkin mixture into the eggs, whisking all the while. You don’t want the eggs to curdle!
- Divide between 8 custard cups, then bake. Custard needs to be baked at a lower temperature in a water bath. I’ve provided detailed instructions on how to create a water bath in the recipe card below.
- Chill until ready to serve. Garnish with whipped cream and a sprinkle of cinnamon if desired.
The below is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Don’t Have Any Custard Cups? That’s Okay!
You can also use small ramekins if you don’t have custard cups. Or use other small ceramic, oven-safe vessels to bake your pumpkin custard in.
Katie’s Tips for Making This Recipe
- Make sure you’re using pure pumpkin puree for this easy custard recipe, and NOT pumpkin pie filling. Pumpkin puree is unsweetened and not spiced, which makes it a great base ingredient for this homemade custard.
- You can easily make your own pumpkin puree if you have access to pie pumpkins. Most grocery stores have them in the fall. I recommend making a bit batch of homemade pumpkin purée and freezing it in smaller portions to keep it on hand.
- If you love fall spices, feel free to add more ginger and cinnamon to the pumpkin custard. Or you can try using pumpkin pie spice instead of ginger and cinnamon if you’re a fan of pumpkin spice flavor.
- You HAVE to bake the custard in a water bath. The water bath ensures the pumpkin custard has a nice silky texture, doesn’t crack, and cooks through evenly.
Make-Ahead Instructions
This pumpkin spiced custard can be made up to 2 days before you plan on serving it.
After making the pumpkin custard, you’ll need to store it in the fridge and cover it in plastic wrap to prevent a skin from forming on the top.
If you would also like to prepare the whipped cream garnish in advance, I recommend making Stabilized Whipped Cream so that it doesn’t deflate in the refrigerator.
How to Store It
Once baked and cooled to room temp, chill the custard for up to 3 days in the refrigerator. For best results, you should store it covered in plastic wrap to prevent the top from drying out.
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More Make-Ahead Pumpkin Desserts to Try
I have so many pumpkin recipes on my site, but my favorite pumpkin desserts that can be made ahead of time are:
Baked Pumpkin Custard Recipe
This homemade pumpkin custard is incredibly easy to prepare and makes for a wonderful fall dessert. Perfect for family gatherings!
Ingredients
For the Pumpkin Custard
- 1/2 cup pure pumpkin puree
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup packed dark brown sugar
- 2 cups evaporated milk
- 1 large egg (yolk and white)
- 2 egg yolks
For the Vanilla Whipped Cream
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
- 1 teaspoon Powdered Sugar
Instructions
Making the Pumpkin Custard
- Bring 1 quart water to boil for a water bath.
- Set eight 6-ounce custard cups in two 8-inch square pans.
- Adjust the oven rack to the lower-middle position and preheat to 325ºF.
- Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes.
- Whisk in brown sugar and evaporated milk. Bring to a simmer.
- Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups.
- Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups. Bake until the custards are set, about 30 minutes.
- Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.
- Combine the cold heavy cream and vanilla or vanilla paste in a chilled non-reactive bowl.
- Whisk by hand or using an electric mixture until the cream holds a loose peak. A soft peak will hold a lazy curve when the beater or whisk is held upside down.
- Then, sprinkle the sugar on top of the whipped cream and continue beating until stiff peaks are formed.
- Add a dollop of whipped cream on top of each custard. Then, serve.
Making the Vanilla Whipped Cream
Notes
Make ahead instructions: The custard can be made up to 2 days before you plan on serving it. Cover with plastic wrap and chill until ready to eat.
If you would also like to prepare the whipped cream in advance, I recommend making Stabilized Whipped Cream, which doesn't deflate in the refrigerator.
Adapted from Perfect One-Dish Dinners
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 88mgSodium: 82mgCarbohydrates: 19gFiber: 1gSugar: 18gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Make Pumpkin Custard This Fall!
Next time you’re looking for a super easy pumpkin dessert to make, give this baked pumpkin custard recipe made with eggs and evaporated milk a try!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see what you’re cooking up in your kitchen!
Paula - bell'alimento says
What an awesome story! Love that! And CUSTARDS! Getting to this one very soon!
Jennifer (Savor) says
I have not made a custard or even eaten one since my Grandma passed. We used to make a vanilla custard almost every weekend I visited. Memories are powerful.
Jamie | My Baking Addiction says
These custards are so intriguing because I am a pumpkin fanatic. I can’t believe I missed these in the book. Lovely photo!
Caitlin says
Mmmm… this is making me wonder what pumpkin crème brulèe would taste like using pumpkin custard. Wonderful, I sure, as all things creamy and sugary!
Katie says
The book actually says you can torch some brown sugar on top crème brulèe style. I don’t have a torch so I didn’t do that, but can only imagine how awesome it would taste!
Nancy-The Sensitive Pantry says
Katie – this might be the best story yet. So cool! {pass the pumpkin custard, please.}
Amy from She Wears Many Hats says
Oooh…I spied this one in the cookbook. Can’t wait to try it soon – perfect for Thanksgiving Eve I think.
RookieMom Heather says
So yummy sounding. I have to get off my computer and head into the kitchen for a snack.
Sues says
Awww that’s such a cute story! And these look amazing!! Definitely a must-make for fall 🙂
Heather says
Great story Katie! How funny! What a small world!
These are beautiful custards! Your photo’s always amaze me.
Carolyn says
Mmm! The turkey sounds deelicious! But … Is part of the recipe missing? Recipe says “Check to make sure broth has not totally evaporated, allowing the herbs to burn.” …There’s herbs? And … what broth? Should I be putting in broth at the beginning? Thanks!!
Katie says
Carolyn,
I wasn’t sharing a recipe for turkey in this post, just an anecdote that related to the cookbook author and her new book. The actual recipe included in this post is for Pumpkin Custards. I simply shared an excerpt from my Mother-in-Law’s email.
AlbanyDog says
Why on earth would you cook a pumpkin before hand? Seems like an extra step that is not needed. And then you didn’t even give the exact ingredients and measurements.
Katie says
Feel free to try the recipe without cooking the pumpkin and spices together. This recipe was provided by the cookbook author to promote her book mentioned in the post, so I can’t say why she chose to make it that way, but I followed her recommended instructions.
As for the exact ingredients and measurements, you’ll find that the post says “For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.” under the overview of the recipe ingredients and “The below is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.” under the step by step photos.
If you prefer to get the recipe without all of the extra tips and educational information about the recipe, you can utilize the “jump to recipe” button located at the top of the post slightly under the title. This button will take you directly to a recipe card that you can print for free and keep for your own records.
Happy to help via email if you’re having a hard time finding the printable recipe card. Have a great day!
the blissful baker says
omg pumpkin custard? sounds divine!! and thanks for the turkey roasting tips!
Michelle (What's Cooking) says
Oh. MY. Gosh. I want to make this! Love the story, too! xo
Wenderly says
O.k. what a GREAT story ! I just love serendipity!
Kerri says
Very fun story : )) This recipe looks incredibly delicious–can’t wait to try it out!
Kerri
NewParent.com
naomi says
If you haven’t noticed, I love pumpkin and I love custard combining the two is shooting this recipe to the top of my must make list.
Amber | Bluebonnets & Brownies says
What a funny world this is! I love this story, and boy do I love pumpkin!