Why You’ll Love This Recipe
This recipe brings all the flavor of classic pumpkin pie without the hassle of a crust. With just a handful of ingredients and a water bath baking method, it delivers a silky-smooth custard every time. It’s ideal for fall gatherings, holiday dinners, or simply indulging in a comforting dessert at home. Plus, it’s naturally gluten-free and easy to make ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (15 oz) can pumpkin puree
4 large eggs
¾ cup granulated sugar
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
1½ cups heavy cream
Directions
- Preheat your oven to 325°F and prepare a deep baking pan for a water bath.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract until well combined.
- Slowly stir in the heavy cream, mixing until smooth.
- For extra smooth custard, strain the mixture through a fine-mesh strainer to remove any lumps.
- Place the ramekins in the deep baking pan.
- Pour the custard mixture into the ramekins, filling each about two-thirds full.
- Carefully add hot water to the baking pan until it reaches halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, until the custards are set around the edges and slightly wobbly in the center.
- Remove the ramekins from the water bath and allow them to cool at room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
Servings and timing
This recipe makes 8 individual servings.
Prep time: 15 minutes
Cook time: 35–40 minutes
Chill time: At least 2 hours
Total time: About 3 hours
Variations
- Dairy-Free: Substitute the heavy cream with full-fat coconut milk for a dairy-free alternative.
- Maple-Flavored: Swap out some or all of the granulated sugar for pure maple syrup for a deeper fall flavor.
- Spice It Up: Adjust the spice levels to your taste—add more cinnamon or include a pinch of allspice.
- Topping Ideas: Serve with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
- Mini Crust Addition: Add a crushed gingersnap or graham cracker base for a crust-like experience.
Storage/Reheating
Store leftover custards covered in the refrigerator for up to 4 days.
To reheat, place in the microwave for 20–30 seconds if you prefer them warm, though they are best served chilled.
Avoid freezing, as the texture may become watery upon thawing.
FAQs
How do I know when the custards are done baking?
They’re ready when the edges are set and the center still has a slight wobble. Overbaking can lead to a grainy texture.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-pureed and not too watery. Drain any excess moisture for best results.
Do I have to use a water bath?
Yes, the water bath is essential for even cooking and prevents the custard from cracking or curdling.
Can I make this recipe ahead of time?
Absolutely. These custards are perfect for making a day in advance and storing in the fridge.
Is this recipe gluten-free?
Yes, this custard is naturally gluten-free as it contains no flour or crust.
Can I use evaporated milk instead of heavy cream?
You can, but the texture will be slightly less rich. Evaporated milk is a good lighter alternative.
Why is my custard grainy?
This usually happens from overbaking or baking without a water bath. Be sure to monitor baking time closely.
What size ramekins should I use?
Use standard 6-ounce ramekins for even portioning and baking.
Can I double the recipe?
Yes, simply double all ingredients and bake in two batches or with more ramekins.
How long should I chill the custards?
Chill for at least 2 hours to allow the custard to fully set and develop flavor.
Conclusion
These Pumpkin Custards are a simple yet sophisticated dessert that celebrates the flavors of fall. With a creamy texture, warm spices, and easy preparation, they’re sure to become a seasonal favorite. Whether for a holiday table or a cozy night in, this recipe delivers comfort and elegance in every spoonful.
Pumpkin Custards
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: About 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: American, Fall
Description
A cozy and creamy dessert that captures the essence of fall, these Pumpkin Custards are a crustless twist on the traditional pumpkin pie. Baked in individual ramekins, they offer a rich, velvety texture and a perfect balance of warm spices, making them an elegant yet easy treat for any occasion.
Ingredients
1 (15 oz) can pumpkin puree
4 large eggs
¾ cup granulated sugar
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp vanilla extract
1½ cups heavy cream
Instructions
- Preheat your oven to 325°F and prepare a deep baking pan for a water bath.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract until well combined.
- Slowly stir in the heavy cream, mixing until smooth.
- For extra smooth custard, strain the mixture through a fine-mesh strainer to remove any lumps.
- Place the ramekins in the deep baking pan.
- Pour the custard mixture into the ramekins, filling each about two-thirds full.
- Carefully add hot water to the baking pan until it reaches halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, until the custards are set around the edges and slightly wobbly in the center.
- Remove the ramekins from the water bath and allow them to cool at room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Dairy-Free: Substitute the heavy cream with full-fat coconut milk for a dairy-free alternative.
Maple-Flavored: Swap out some or all of the granulated sugar for pure maple syrup for a deeper fall flavor.
Spice It Up: Adjust the spice levels to your taste—add more cinnamon or include a pinch of allspice.
Topping Ideas: Serve with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Mini Crust Addition: Add a crushed gingersnap or graham cracker base for a crust-like experience.
