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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 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!