Description

Creamy, warmly spiced, and incredibly smooth, this **Pumpkin Custard** is the ultimate cozy dessert. Perfect for fall or the holidays, it offers all the flavor of pumpkin pie without the crust. A silky make-ahead treat that’s naturally gluten-free and easy to serve. Great for quick breakfast ideas, elegant dinner parties, or healthy snack-worthy indulgences. One of the best comforting dessert food ideas to have on hand when you need an easy recipe that still impresses.

Ingredients

1 1/2 cups pumpkin puree

3/4 cup brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

3 large eggs

1 1/2 cups heavy cream

1/2 cup whole milk

2 teaspoons vanilla extract

Whipped cream (optional, for topping)

Instructions

1. Preheat your oven to 325°F (163°C). Arrange six ramekins in a deep baking dish and boil water for a water bath.

2. In a bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, and salt until smooth.

3. Add eggs and whisk until fully incorporated. Stir in cream, milk, and vanilla until blended.

4. Divide custard mixture evenly into the ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekins.

5. Bake for 40–50 minutes, until custards are just set with a slight jiggle in the center.

6. Remove from water bath, cool to room temperature, then chill at least 2 hours. Serve with whipped cream and cinnamon if desired.

Notes

For a lighter custard, substitute half-and-half in place of cream and milk.

Use a fine mesh strainer for an extra-smooth texture before pouring into ramekins.

Sprinkle crushed gingersnaps on top for crunch and spice contrast.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 ramekin
Calories: 280
Sugar: 20g
Sodium: 85mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 4g
Cholesterol: 145mg

Keywords: pumpkin custard, easy dessert, gluten-free, fall recipes, Thanksgiving