Description

Pumpkin Custard is a creamy, crustless cousin of pumpkin pie that’s perfect for fall and Thanksgiving. It delivers rich pumpkin flavor and warm spices in a silky, spoonable dessert you can bake in individual ramekins, chill, and finish with whipped cream or festive garnishes. Naturally gluten-free and easy to make ahead, it’s a cozy crowd-pleaser.

Ingredients

Scale

Custard:

1 1/2 cups (340g) canned pumpkin purée (not pumpkin pie filling)
3 large eggs
3/4 cup (150g) granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
2 cups (480ml) whole milk
1 teaspoon vanilla extract

Optional Toppings:

Whipped cream
Crushed Pumpkin Cheesecake Cookies
Toasted pecans
Gingersnap crumbs

Paleo / Dairy-Free Variation (optional):

1 1/2 cups canned pumpkin
3 eggs
3/4 cup full-fat coconut milk
1/3 cup maple syrup or honey
1/2 teaspoon cinnamon
1/4 teaspoon each ginger, nutmeg, cloves
1 teaspoon vanilla extract
Pinch of sea salt

Instructions

Baked Pumpkin Custard

Preheat oven to 325°F (165°C). Lightly grease six 6–8 oz ramekins and place in a baking dish.
Whisk eggs thoroughly. Add sugar, spices, salt, and vanilla; whisk to combine.
Stir in pumpkin purée until smooth.
Slowly whisk in milk until fully incorporated. (Optional) Strain through a fine mesh sieve for extra smoothness.
Divide custard among ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake 45–55 minutes, until edges are set and centers still jiggle slightly.
Carefully remove ramekins from the water bath. Cool, then refrigerate at least 2 hours.

Steamed Pumpkin Pudding (Alternative)

Grease heatproof ramekins and fill with custard mixture.
Cover with foil; place in a steamer basket over boiling water.
Steam 25–30 minutes until just set. Remove, cool, and refrigerate.

Microwave Pumpkin Custard (Quick Version)

Mix ingredients in a microwave-safe bowl or mug; pour into ramekin(s).
Microwave each ramekin 2–3 minutes on medium-high. Let sit 1 minute.
Serve warm or chilled (texture will differ from baked).

Notes

Make-Ahead: Chill custards for several hours or overnight for best texture and flavor.
Water Bath Matters: The bain-marie prevents cracking and keeps the custard silky.
Doneness Cue: Remove when edges are set and centers still jiggle slightly.
Common Pitfalls: Overbaking causes rubbery texture; don’t skip chilling; use pumpkin purée, not pie filling.
Serving Ideas: Top with whipped cream, cinnamon, maple drizzle, candied or toasted nuts, or cookie crumbs.
Storage: Cover and refrigerate up to 4 days; freezing not recommended.
Diet Notes: Naturally gluten-free. For dairy-free, use the Paleo variation or substitute dairy with full-fat coconut milk.

Prep Time: 15 minutes
Cook Time: 45–55 minutes
Category: Dessert
Method: Baked (with Steamed & Microwave options)
Cuisine: American

Keywords: Pumpkin Custard, Crustless Pumpkin Pie, Baked Pumpkin Custard, Thanksgiving Dessert, Gluten-Free Pumpkin Dessert