Indulge in the warm, comforting flavors of fall with this Pumpkin Custard recipe. This delightful dessert combines creamy pumpkin puree, aromatic spices, and a light sweetness to create a satisfying, healthier option perfect for the season. Easy to prepare and baked to perfection, it’s a guilt-free treat that will leave everyone asking for more.
Pumpkin Custard
Course: DessertCuisine: American6
10
minutes40
minutes140
kcalA smooth and creamy custard infused with warm spices and rich pumpkin flavor for a cozy treat.
Ingredients
3/4 cup canned pumpkin puree
2 large eggs
1 1/2 cups evaporated skim milk (one 12-ounce can)
3/4 teaspoon pure vanilla extract
1/2 cup (packed) light brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C). Lightly grease six 6-ounce ramekins and place them in a large baking dish.
- In a medium bowl, whisk together the pumpkin puree, eggs, evaporated skim milk, and vanilla extract until smooth.
- In a separate bowl, mix the light brown sugar, cornstarch, cinnamon, ginger, and salt. Gradually add the dry ingredients to the pumpkin mixture and stir until well combined.
- Pour the mixture evenly into the prepared ramekins. Pour hot water into the baking dish, filling it about halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool before serving. For a chilled dessert, refrigerate the custards for at least 2 hours before enjoying.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Cholesterol: 70mg
Carbs: 25g
Sodium: 150mg
Protein: 5g
Fiber: 1g
This Pumpkin Custard brings the perfect balance of spice and sweetness in every spoonful. Whether served warm or chilled, it’s a simple yet elegant dessert for fall gatherings or cozy nights at home. The light texture and rich pumpkin flavor make it an ideal treat without the heaviness of traditional desserts.
