Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.

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  • Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.

  • Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

Nutrition Facts

388 calories; protein 8.2g; carbohydrates 27.7g; fat 11.1g; cholesterol 121.8mg; sodium 348.1mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2013
This is basically pumpkin pie filling without the crust. I made these for my family at Thanksgiving since my mother has an allergy to gluten, and they were loved by all. I baked these on the longer side of the recommended time, more like 40 mins. I just threw all of the ingredients in a blender, mixed, and poured into ramekins. SUPER easy and delicious, I highly recommend. Read More
(26)

Most helpful critical review

Rating: 1 stars
11/26/2014
I put in 3cups of acorn squash and only added one can on sweet condensed milk. Read More
(2)
26 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/06/2013
This is basically pumpkin pie filling without the crust. I made these for my family at Thanksgiving since my mother has an allergy to gluten, and they were loved by all. I baked these on the longer side of the recommended time, more like 40 mins. I just threw all of the ingredients in a blender, mixed, and poured into ramekins. SUPER easy and delicious, I highly recommend. Read More
(26)
Rating: 5 stars
09/08/2014
Made this custard for my family and dinner guests. Everyone loved it! This recipe is a keeper. The only thing I altered was the bake time; I baked for 50 minutes. Read More
(7)
Rating: 4 stars
09/22/2015
I followed the recipe exactly. When I tasted it while it was warm I wished that it had more pumpkin flavor--the flavor was really lacking for me. But today I am eating one that is cold and the pumpkin flavor is more pronounced and the consistency is more pleasant. I really like it better cold. Be careful not to over bake. I made some in ramekins and others in dishes a little bigger. I baked for 35 minutes and I think I should have pulled the ramekins at 30 min or earlier. If you over bake it changes the consistency. The ones I made that are perfectly baked though are very smooth and creamy when served cold. I would make this again but next time I'll make it the day prior and let it chill in the fridge overnight because I think it tastes better the second day chilled. Read More
(4)
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Rating: 1 stars
11/26/2014
I put in 3cups of acorn squash and only added one can on sweet condensed milk. Read More
(2)
Rating: 4 stars
11/30/2014
Very good and very easy, but not quite pumpkin pie for me, which I didn't expect it to be but also not a custard. I suppose I discovered from this that I'm a purist on both counts. Read More
(2)
Rating: 5 stars
02/27/2014
Very easy to make and delicious. I served this custard with a turkey dinner in February and it made a perfect dessert without much effort. Read More
(2)
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Rating: 5 stars
09/01/2014
This was an amazing substitute for pumpkin pie. A definite keeper. Read More
(2)
Rating: 5 stars
12/26/2015
Great recipe great texture. It's a bit closer to mousse than typical pumpkin pie filling. We added cinnamon to the mixture before baking. We also topped with homemade egg nog ice cream. YY\UM!!! Read More
(1)
Rating: 5 stars
03/13/2016
YUMMY so easy and so good we added roasted pumpkin seeds to the top of the whip cream and a carmel sauce on the bottom of the plate and it was FABULOUSE. great way to impress company Read More
(1)
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