This post may contain affiliate links. Please read our disclosure policy.
This pumpkin custard dessert is a cinch to prepare and will satisfy that pumpkin craving! It’s rich and creamy and full of pumpkin spice with a delicious nutty, crunch topping.
Its creamy, delicious and can be served either warm or cold. If you love pumpkin custard, you’ll also want to check out our pumpkin delight dessert and pumpkin cheesecake bars – all great fall treats!
BEST Pumpkin Custard recipe
I am kind of in love with this pumpkin custard. It’s such a great alternative to making an entire pumpkin pie. You can serve it in little individual dishes with a dollop of whipped cream.
Not only is a great dessert idea for any fall holiday, but it’s great to enjoy anytime during pumpkin season, even though it’s always pumpkin custard time in my book.
I love that this recipe is easy enough to be made on any normal weeknight but also classy enough to make for a large gathering. My favorite way to serve this custard is chilled with a little whipped cream on top. Add that topping of chopped pecans and a sprinkle of cinnamon to give it that extra spice and crunch.
You can also serve the custard warm- whatever you prefer!
Pumpkin Custard Water Bath
Custards can be a bit tricky at first if you’ve never made them before since you’ll put them in little bowls or cups and THEN put them in another pan with water to bake – it’s called a water bath. Don’t be nervous though. If you just follow the directions, it turns out just fine. 🙂
What to bake custard in: You’ll need a heat proof baking dish to make this dessert such as custard cups (flared sides) or ramekins (straight sides). If you do not have either of these you can use a smaller wide mouth mason jar.
What does a water bath do? It simply adds moisture to the oven and can be helpful when making cheesecakes or custards to prevent it from cracking or from being overcooked. Without a water bath, the outside of this custard would overcook before the center is done.
To make this easy pumpkin custard, begin by combining the pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt. Beat them together until combined.
Pour the batter evenly into 3 greased 10-oz oven safe containers (I like to use little ramekins).
Place the cups into a 9×13 baking pan. Then pour about an inch of hot water around the cups. Bake in a 350 degree oven for 20 minutes. While the custard is baking, combine the brown sugar, melted butter, and pecans in a small bowl.
After the custard has baked for 20 minutes, take them out of the oven and sprinkle the pecan mixture on top. Bake for another 35-40 minutes.
Remember you can serve these warm or chilled! Store them in the refrigerator to keep them fresh.
pumpkin Custard recipe Notes:
- A water bath is also called a bain-marie
- Don’t over check the custard. Each time the oven opens the heat and moisture is lost.
- If you are making several at a time they may cook at different times. So keep an eye on them.
- To avoid spilling hot water: add 1 inch of hot water to the pan after you have placed it on the oven rack, then gently slide the rack into the oven.
How do I know when the custard is done? Since the custard is supposed to be a bit jiggly in the center you can know when the custard is done by inserting a butter knife halfway between the center and the side of the dish. If it comes out clean, it’s done.
Toppings + Storing for pumpkin custard
Which Pumpkin Custard Toppings are best? We were sure to add a few fresh chopped pecans on top along with some whipped cream and a sprinkle of cinnamon. You could also add nutmeg or pumpkin spice, based on what you like most.
You can also STORE the custard in the fridge by covering and storing for up to 3 days.
We hope you enjoy this custard. It’s practically pumpkin pie without the crust but even more flavorful!
This pumpkin custard is going to make your fall season delicious! If you’ve never made a custard then definitely put it on your fall bucket list and don’t be intimidated by it. They’re really quite simple. 🙂
For more great pumpkin desserts, check out:
- No Bake Pumpkin Cheesecakes
- Pumpkin Pudding Parfaits
- Delicious Pumpkin Delight
- Pumpkin Pie Cheesecake Bars
- Pumpkin Lasagna
- Pumpkin Delight
Pumpkin Custard
Ingredients
- 1 (15-ounce) can solid pack pumpkin puree
- 2 eggs
- 1 cup half and half
- ⅔ cup brown sugar, packed
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Topping
- ¼ cup brown sugar, packed
- ¼ cup pecans, chopped
- 1 tablespoon butter, melted
- Whipped cream, ground cinnamon and chopped pecans, optional
Instructions
- Preheat oven to 350°F
- In a large bowl, beat the first six ingredients. Pour into 3 greased 10-oz cups.
- Place cups in a 9×13 baking pan; pour hot water around cups to a depth of 1 in. Bake at 350°F for 20 minutes.
- Meanwhile, combine brown sugar, pecans, and melted butter. After custard has baked for 20 minutes, sprinkle over the top and bake an additional 35-40 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream, cinnamon, and more chopped pecans if desired. Store in the refrigerator.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home.
I just made this pumpkin custard.
Made the custard as directed. Toasted the pecans for a bit and then added the T of butter in the pan. Added about a T of brown sugar. Sprinkled over custard after 20 minutes. I love it!! The added texture is perfect. My husband can hardly wait until after dinner. Thank you for sharing your recipe.
I really want to make this, but I don’t have ramekins. Can you advise an alternative? Thank you.
You could use canning jars or small oven safe bowls. You could even try a muffin tin. You’ll just want to make sure to grease them well.
You are right, you do have some very cute monkeys! Love your recipie. Thanks so much.
I’m hoping to try this recipe for a neighbor that has recently had all of his teeth pulled! If I’m eliminating the topping, would I just bake it for 50-60 minutes?
Thanks, and Merry Christmas
Excellent recipe! Delicious, especially the topping!
Note: I used 2 cups of fresh pumpkin I roasted plus a teaspoon of vanilla extract and added a tablespoon of cornstarch to balance out the extra liquid:)
Thanks for sharing what you did! I’m glad you enjoyed the recipe!
OUTSTANDING! I’ve been making pumpkin custard my entire life and decided to try this recipe this year. I don’t know what it is–maybe the brown sugar–that makes this recipe the BEST. Soooo smooth and not the least bit too sweet. It showcases the true pumpkin flavor beautifully. All I did differently was add a third egg (per one reviewer’s recommendation because I use real pumpkin puree) and 1-2 tsp. freshly grated orange peel (highly recommended). For the topping, I don’t candy my chopped pecans; I just toast them in a skillet and sprinkle them on a dollop of sour cream sweetened with a little bit of powdered sugar stirred in. I will be using this recipe for the rest of my life!! Thank you!
You’re welcome!! Thank you for sharing what you did. I’m so happy to hear this recipe was a winner for you!
My family LOVES this recipe. I’ve put my own spin on it and if you are brave I encourage you to try my version. First, Rather than use canned pumpkin I roasted some fish picked pumpkin from my garden, and I did it in my pellet smoker, not in the oven. Just cut the pumpkin into quarters with the skin on, rub some olive oil on it and let it roast down then scoop out the flesh into a colander and let as much liquid drain off as possible. Next, I make my own pumpkin pie spice. You can find the recipe here: https://sallysbakingaddiction.com/pumpkin-pie-spice/ DO NOT omit the ‘secret ingredient’! Then, instead of using half and half, I use condensed goat milk! I make ‘double’ batches, thus in order to get two cups I use one can of the condensed goat milk which measures out to 1 3/4 cups and 1/4 cup of half and half. Finally, for the topping I use goat butter instead of cow butter. I cook the custard in 8 oz., wide mouth canning jars and when cool I put the lids on and store in the fridge for up to several days – I think the flavor actually improves after a day or two. Serving these in the jars with the lids on makes for a fun presentation – I just make sure to have whipped cream and chopped pecans on the table and let guests garnish their own. The fresh pumpkin with a hint of smoke, along with the rich nutty flavor imparted by the goat dairy make this dessert entirely unique, and the freshly prepared pie spice with its ‘secret ingredient’ provides a full-bodied holiday flavor. Be brave!
looks great but with 65g sugar a serving, I have to pass.
I use monk fruit instead of sugar in everything I bake there is no glycemic index and still tastes great
That is great to know! Thanks for sharing!
Hi! This sounds so good!
If I don’t use the topping, do I only bake for 20min or continue with the additional 30min anyway for a total of about 50 min? Thanks!
I’d still bake for the full amount of time. You just don’t have to pull it out at 20 minutes to add the topping.
Hello, These look so delicious. I have some fiesta ware 5 oz ramekins, how would I adjust the cooking time? Plan to top these with whipped cream and pumpkin seed brittle as a garnish.
I would certainly reduce the cooking time since your ramekins would be about half the size the recipe calls for. Perhaps start by cutting the baking time in half. And then just check from there. I have only ever made it in 10 oz cups. You’ll know it is finished when you insert a knife in the center and it comes out clean.
I made this for my parents for thanksgiving dessert and they loved it! Is there a way to turn this into a pie filling?
I’m so glad that the custard was a hit! I haven’t tried this recipe in a pie shell, but our pumpkin pie filling is quite similar. https://lilluna.com/pumpkin-pie/ We also have a crustless pumpkin pie recipe that might be a good option! https://lilluna.com/crustless-pumpkin-pie/
My mother-in-law said that she wants to be buried with this custard, it’s that good. I did swap out the half & half with a 14 oz can of sweetened condensed milk so that could be why she was hooked. I also cooked it in a 9″ pie dish. I cooked it for 40 minutes before adding the topping, and it took another 40 minutes to complete. I’m surprised this says 3 servings. I was able to serve 6. I must’ve been stingy with my serving sizes.
Love the sound of this recipe. Can’t wait to try it.
Delicious! I did make a few changes: I used fresh pumpkin puree, and it was a little runnier than canned pumpkin, so I added another egg. I didn’t have half and half, so subbed in 3/4 cup milk and 1/4 cup heavy cream. I didn’t put the topping on – it was very, very good. I also used smaller ramekins, and got 8 servings. This recipe is simple and versatile, so substitutions work well.
Turned out silky and delicious. I skipped the pecans as we were looking for a not so sweet dessert.
I loved this! I made this Non-dairy by subbing the half and half with coconut milk😁 Really yummy!
About 1 hour and 20 minutes of cook time. Geesh. Thought we would eat soup.
Worst video ever can’t follow recipe with all the bull crap pop ups!
I made this incredible recipe this week..ate every one of them! Getting ready to make again!! Fantastic recipe!!! Thank you so much.
You’re welcome! So so happy to hear the custard was a hit!
This custard was delicious! I used evaporated milk instead of half and half and used a mixture of crushed pecans, almonds, and cashews in the crunch topping. I also used 5 ounce ramekins which made nicely adequate individual servings. I drizzled maple syrup on top of the crunch before topping off with whipped cream. Fantastic! This recipe just made the cut for becoming one of the desserts for our family Christmas dinner.
Mmm sounds delicious! Thanks for sharing what you did. And hooray that it will be used for Christmas dinner. So fun!! Thanks for giving the recipe a try.
I had roasted a pumpkin without having a real plan of what to do with it and this recipe caught my eye one evening even though I lacked an ingredient. Regardless, It turned out so lovely and satisfying. I used evaporated milk instead of half & half out of necessity and recalculated the calories per serving. It took it down to 332 from 496! I bet using half & half results in a much more luscious texture so if I ever make this for a nice dinner instead of just on a random weeknight whim, I’ll definitely follow the recipe exactly. Thanks!
You’re welcome!! Thanks for sharing what you did. I’m so happy to hear you enjoyed the custard.
Quick and easy custard. Used baked pumpkin instead of canned and added extra 1/2 tsp of pumpkin pie spice and 1/2 tsp vanilla as a personal preference.
Sounds delicious!! Thanks for sharing!
Excellent flavor. I use Swerve brown sugar and one half cup skim milk with one half cup half and half. It’s tricky to time the baking. I use smaller ramekins, but it still seems to take a very long time, and difficult to catch before it separates.
I’m glad to hear you enjoy the flavor. Yes, sometimes it takes a bit of trial and error with the custard to find the perfect amount of baking time. I like to insert a butter knife halfway between the center and the side of the dish. If it comes out clean, it’s done. Then the sides are cooked and the center is still just a little jiggly, just how custard should be. 🙂
Suggestion: add cloves. There aren’t any in pumpkin pie spice. Also add 2 T of molasses. That’s going to really punch it up a notch! I also like adding in some chopped crystallized ginger. So yummy!!
Thanks for sharing that!!
I have some frozen pumpkin could I make this into custard someway its fresh pumpkin
I am sure you could, though I have not personally tried.
Delicious and very easy to do. I love custards, they are decadent and creamy and a quick dessert in a hurry
Me too! Glad you agree! Thank you for letting me know!
this was very good. I found out that I didn’t have pumpkin spice so I used nutmeg and was very tasty. I put mine in a casserole bowl instead of custard bowls so takes a lot longer to bake.
That works too 🙂 Thanks for sharing that!
If making in a larger bowl, do you still use the boiling water bath?
Absolutely a favorite for my family made it three times and always delicious.
Yay!! SO happy to hear that! Thank you!
Fabulous recipe! Was so easy to make too. Tastes like my grandmas pumpkin pie I loved growing up.
Yay!! I am happy it does 🙂 Thank you so much!
Very easy and gave us the pumpkin pie taste without the crust!! Also, the pecan crumble topping gives you all the best flavor of pecan pie without the syrup (we’re corn syrup sensitive in our family) and the crust. We’ll be making this again.
Love to hear that!! Thank you for sharing that!
I have made two batchEs!!!! Very very good. In fact im going to make another batch.
Yay! That’s what I love to hear! Thank you for letting me know!
I would imagine this could be made in one large greased round baking dish, but how long to bake would you think.
I am sure it could, though I haven’t tried that. I would need to try different things, as I am not sure. It might not take as long since it won’t be as thick as pouring in cups.
Most likely this would take about an hour – just like pumpkin pie. Depends on how thick (deep) it’s poured.
Tasty aNd easy, great for thoSe who ROUTINELY leave the crust on THE plate and just eat the pumpkin filling. ThE Recipe said it makes three servings, but I poured mine into a whole pie plate and it serveD six Easily with the adDed topping and Some WHIPPED creme
Thank you for sharing that 🙂 I am so glad you liked it!
I was wondering if the mixture can be frozen. I may more than I needed and I would haTe to waste it.
It can last in the fridge for a few days, but I probably would not freeze it.
These were absolutely DELICIOUS! Are the nutrition facts shown for the entire recipe? We’ll definitely be making these again! Thank you for sharing!
Question For the pumpkin custard cups-the batter tastes delish already but I am wondering if I should use a different baking time if I am using 8 oz. cups vs. 10 oz cups?
You may just want to check them maybe 5 minutes before the regular time. It shouldn’t make too much of a difference 🙂
Super easy to make and perfect for fall. Yum!
It sure is!! We love it! Thank you 🙂
This pumpkin custard is pretty much my dream come true. All of that creamy pumpkin filling, with no carb-loaded crust to worry about! Thanks so much for the great recipe. 🙂
You are so welcome!! Thank you for letting me know!
Oh, I love pecans paired with pumpkin! So perfect for fall…
Me too!! I love the crunch! Thanks so much!
This looks delicious! And such a pretty dessert to serve to guests for the holidays.
It tastes delicious, too!! And, yes perfect for company! Thank you!