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Baked Pumpkin Custard from EAGLE BRAND®

Rated as 4.58 out of 5 Stars

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

50 m servings 388 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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


Per Serving: 388 calories; 11.1 g fat; 27.7 g carbohydrates; 8.2 g protein; 122 mg cholesterol; 348 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 l...

Most helpful critical review

I put in 3cups of acorn squash, and only added one can on sweet condensed milk.

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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 l...

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.

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...

This was an amazing substitute for pumpkin pie. A definite keeper.

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.

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

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.

I put in 3cups of acorn squash, and only added one can on sweet condensed milk.

Tastes like pumpkin pie without the crust. Will make again. My dad loves pumpkin pie. This fit the bill.