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Pumpkin Custard

A smooth and creamy pumpkin custard made with warm fall spices, baked gently in a water bath for a silky texture. A crustless, gluten-free dessert perfect for holidays or cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups Pumpkin Purée Use pure pumpkin, not pumpkin pie filling
  • 3 Large Eggs Room temperature
  • 0.5 cup Granulated Sugar Brown sugar may be substituted
  • 1.5 cups Milk or Half-and-Half Whole milk for lighter texture, cream for richer custard
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Ginger Optional
  • 1 pinch Salt
Optional Toppings
  • Whipped Cream For serving
  • Ground Cinnamon For garnish

Equipment

  • Mixing Bowl
  • Whisk
  • Ramekins
  • Baking dish

Method
 

Instructions
  1. Preheat oven to 325°F (165°C). Place ramekins inside a large baking dish. Heat water for the water bath.
  2. In a mixing bowl, whisk eggs and sugar until smooth. Add pumpkin purée and mix until combined.
  3. Slowly whisk in milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
  4. Divide mixture evenly among ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  5. Bake for 35–45 minutes until edges are set and the center slightly jiggles.
  6. Remove from water bath and cool completely. Refrigerate for at least 1–2 hours before serving.

Notes

Do not overbake; the center should still slightly jiggle. Custard will firm up as it cools. For a dairy-free version, substitute with unsweetened almond or oat milk. Best served chilled with whipped cream.