Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Custard

Rated as 5 out of 5 Stars
7

"This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 211
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
  2. Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
  3. Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
  4. Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

Nutrition Facts


Per Serving: 211 calories; 8.8 27.7 6.4 148 618 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

This dessert was so easy and yummy! I did use one can of evaporated milk and 3 eggs instead of 2 and 2 yolks and I was heavy handed with the spices. Will make this again for sure.