Homemade Pumpkin Custard (Easy Pumpkin Dessert)
This homemade pumpkin custard is incredibly easy to prepare and makes for a wonderful fall dessert. Perfect for family gatherings!
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Homemade Pumpkin Custard Recipe
Picture this. I am a bride to be and I’m meeting my in-laws for the first time. It’s a rainy Thanksgiving day and my soon to be Mother-in-Law has just prepared the BEST. TURKEY. EVER.
It has amazing, juicy flavor and the breast meat isn’t dry at all. I think to myself, “where has this turkey been all my life?”
I know someday, probably sooner than I realize, I will be the one making a turkey. And I’ll want it to taste exactly like that.
So, I email her and ask how on Earth that delicious turkey was created. And this is the response I get:
Pam Anderson recommends buying a 10-12 pound turkey and using a V-rack in your roaster. Adjust oven rack to lowest position and preheat to 400 degrees. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.
Baste the turkey with drippings. Turn the turkey on its side. Brush exposed area of turkey with pan drippings. If broth has evaporated, add 1/2 c more. Return to oven and roast for 20 minutes. Remove turkey and turn to other leg/wing side.
Baste with the pan drippings. Add broth if necessary. Roast for 20 minutes. Remove turkey and turn breast-side up. Baste. Roast 35-55 minutes longer, until meat thermometer inserted in breast registers 160-165 degrees and the leg/thigh registers about 170.
Pam Anderson says that the brining process makes frozen turkeys taste as good as fresh. Her roasting method creates even browning and prevents the breast from drying out.
Little did I know that someday I would meet THAT Pam at a blogging conference (what the heck was a blog, anyway?). Well, THAT Pam has done it again.
Her latest book, Perfect One-Dish Dinners, is full of delicious and simple recipes for low-stress entertaining. Recipes just like this Easy Pumpkin Custard, which would be a wonderful addition to your Thanksgiving table.
What is Pumpkin Custard
If you’ve never had pumpkin custard before, the best way to describe it is kind of like a crustless pumpkin pie.
This easy recipe for pumpkin custard is a great option when you want that pumpkin pie flavor without the hassle of rolling out a pie crust.
Tools Needed to Make Pumpkin Custard
You’ll need a few kitchen tools to prepare this simple recipe for pumpkin custard. Here’s what I recommend having on hand before getting started:
- Measuring Spoons and Cups – there isn’t a lot of measuring in this custard recipe because the ingredient list is so short, but you will need to measure a few items.
- Medium Bowl – to whisk the eggs before adding to the pumpkin mixture.
- Wire Whisk – to whisk the ingredients until thoroughly combined.
- Medium Saucepan – to cook the custard before baking.
- Custard Cups – to bake the individual pumpkin custards in.
- Baking Pan – you’ll place the custard cups in a shallow baking dish with a water bath when you bake the pumpkin custard.
Pumpkin Custard Ingredients
If you think homemade custard is tough to make, think again! All you need to make this easy pumpkin custard recipe is:
For the Pumpkin Custard
- Pure Pumpkin Puree
- Ground Cinnamon
- Ground Ginger
- Dark Brown Sugar
- Evaporated Milk
- Large Eggs
Vanilla Whipped Cream Garnish
- Heavy Cream
- Powdered Sugar
- Vanilla Bean Paste or Vanilla Extract
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Click HERE to save this recipe for Pumpkin Custard!
How to Make Pumpkin Custard
Here’s a quick overview of the steps to prepare this easy pumpkin dessert recipe:
- Heat the pumpkin and spices in a saucepan until the puree starts to sputter. Whisk in the brown sugar and evaporated milk, then bring to a simmer.
- Meanwhile, whisk the egg and egg yolks in a small bowl. Gradually add the hot pumpkin mixture to the eggs, then divide the pumpkin custard between eight custard cups.
- Homemade 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.
- Once the pumpkin custard is out of the oven, chill it until ready to serve. Garnish with whipped cream in the center of the custard, then serve.
To Make the Vanilla Whipped Cream Garnish
- First, combine the heavy cream and vanilla.
- Whisk until the cream holds a loose peak.
- Then, sprinkle the sugar on top of the whipped cream and continue beating until stiff peaks are formed.
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.
Tips for Making Pumpkin Custard
- 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 the ginger and cinnamon if you’re a fan of pumpkin spice flavor.
- Lastly, you have to make this baked custard in a water bath. The water bath ensures the pumpkin custard has a nice silky texture, doesn’t crack, and cooks through evenly.
Pumpkin Custard FAQs
Got questions about how to make this easy custard recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Do I Have to Use Custard Cups?
No, you can also use small ramekins if you don’t have custard cups. Or use other small ceramic, oven-safe vessels to bake this homemade custard in.
Can I Prep Pumpkin Custard in Advance?
Yes, homemade baked 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.
Should Pumpkin Pie Custard Be Refrigerated?
You can definitely serve it warm if you like, but we usually make this in advance and chill it until we are ready to serve it.
Any leftovers, however, definitely needs to be refrigerated.
How Long Does Custard Last?
This easy pumpkin custard recipe will last 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.
Try this Easy Pumpkin Custard Recipe!
Next time you’re looking for an easy pumpkin dessert to make during the holiday season, give this baked Pumpkin Custard recipe a try!
Did you think it was the perfect dessert for special occasions? Leave a comment below and give it a review for others to see what you thought of this creamy dessert.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this pumpkin custard!
More Pumpkin Recipes:
Craving pumpkin? Check out all of my Pumpkin Recipes for some wonderful ways to use up those cans of pumpkin puree you’ve been stocking up on.
This Pumpkin Oatmeal Breakfast Smoothie is my current breakfast obsession. It’s incredibly easy to make and genuinely tastes like a pumpkin pie, minus the crust!
Have you ever put pumpkin into soups? I make a batch of this Pumpkin Black Bean Turkey Chili a couple times every fall. My family loves how thick and hearty it is.
Nothing beats warm Pumpkin Cinnamon Rolls on a crisp fall morning. If you’ve never made homemade cinnamon rolls before, don’t fret — they’re easier to make than you’d think.
Looking for an easy no-bake fall dessert? This Pumpkin Pudding recipe is similar to these pumpkin custard cups, but it uses fewer ingredients and is ready in just 5 minutes.
Also, be sure to check out these 25 Pumpkin Recipes to Try this Fall. So, if like me, you have a pumpkin hoarding problem you now have a very good excuse.
What’s your favorite pumpkin dessert?
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Baked Pumpkin Custard
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 quarter 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 325 degrees F.
- 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.
Making the Vanilla Whipped Cream
Serving the Pumpkin Custard
- Add a dollop of whipped cream on top of each custard. Then, serve.
Notes
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.
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!