Description

Cozy, creamy, and packed with fall flavor, this Pumpkin Custard is a quick dessert idea perfect for any occasion. It’s a crustless, no-fuss version of pumpkin pie that comes together with just a handful of pantry staples. Whether you’re looking for an easy dinner dessert, a healthy snack, or festive food ideas for holiday parties, this custard delivers. Naturally gluten-free and adaptable to dairy-free diets, it’s one of those simple yet elegant breakfast ideas or sweet treats that everyone will ask for again.

Ingredients

1 cup canned pumpkin puree

2 large eggs

1/2 cup granulated sugar

1 cup whole milk

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1 teaspoon pure vanilla extract

Optional: whipped cream, ground cinnamon or nutmeg for topping

Instructions

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

2. In a large bowl, whisk pumpkin puree, eggs, and sugar until smooth.

3. Add milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Whisk until well combined.

4. For extra smooth texture, strain the mixture through a fine mesh sieve.

5. Pour mixture into ramekins, filling each about 3/4 full.

6. Pour hot water into the baking dish around the ramekins, halfway up the sides.

7. Bake for 35–45 minutes until the edges are set and the center slightly jiggles.

8. Remove ramekins from water bath and cool. Chill for at least 2 hours before serving. Top with whipped cream and dusting of cinnamon if desired.

Notes

1. Always use pure pumpkin puree, not pie filling, for the best control of flavor and sweetness.

2. Straining the mixture before baking gives a restaurant-quality smooth texture.

3. Letting the custard chill fully allows flavors to meld and custard to set properly.

Nutrition

Serving Size: 1 ramekin
Calories: 180
Sugar: 18g
Sodium: 140mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg

Keywords: pumpkin custard, fall dessert, easy recipe, gluten-free dessert, quick pumpkin dessert, no crust pumpkin pie