Silky Baked Pumpkin Custard with Autumn Spices

Recipe highlights

• Individual dessert cups: This recipe yields four single-serving pumpkin custards, making portioning easy and attractive for guests.
• Crustless pumpkin pie: Enjoy the full pumpkin-pie flavor without the fuss of a crust — the texture is creamy and custardy.
• Warm fall spices: Pumpkin pie spice with added cinnamon and ginger gives a classic seasonal profile.

More pumpkin recipes to bookmark:

• Pumpkin Spice Donuts
• Instant Pot Pumpkin Mac & Cheese with Bacon
• Pumpkin Spice Mug Cake

Ingredients

• Pumpkin purée: For authentic pumpkin flavor.
• Eggs: Provide structure and a silky custard texture.
• Evaporated milk: Adds creaminess; can be substituted (see substitutions).
• Light brown sugar: Packed, for sweetness and subtle molasses notes.
• Pure vanilla extract: Enhances depth of flavor.
• Cornstarch: Helps thicken and stabilize the custard.
• Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and allspice.
• Salt: Balances sweetness and brightens flavors.
• Cinnamon: Adds a bit more warmth and aroma.
• Ground ginger: Boosts the ginger notes from the spice blend.
• Whipped cream: Optional garnish to serve.
• Chopped pecans: Optional for crunch and visual appeal.

See the recipe card below for exact quantities.

Instructions

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the pumpkin purée, eggs, evaporated milk, brown sugar, and vanilla extract until the mixture is smooth and silky.

The wet mixture should be fully combined with no lumps.

In a small bowl, whisk together the cornstarch, pumpkin pie spice, salt, cinnamon, and ground ginger. Break up any clumps so the dry mix is even.

Slowly add the dry mixture to the wet mixture while whisking until fully incorporated. Take care to avoid lumps.

Divide the custard evenly between four 6-ounce ramekins or custard cups.

In the pictured 6-ounce ramekins, the custard reaches the lower inner rim; adjust cup size or number of servings as needed.

Place the filled ramekins in a deep 9 x 13-inch baking pan. Carefully add warm or boiling water to the pan until it reaches halfway up the sides of the cups. A water bath helps the custards cook evenly (see water bath notes).

Bake at 350°F for 40 to 50 minutes, until the custards are set and lightly browned on top. The centers should have a slight jiggle; a knife inserted in the center should come out clean. Use oven mitts — ramekins will be hot.

Carefully transfer the ramekins to a wire rack and allow them to cool. Serve warm, at room temperature, or chilled. Top with whipped cream and chopped pecans if desired.

Substitutions

• Evaporated milk: Substitute with half-and-half, heavy cream, or full-fat canned coconut milk for a dairy-free option.
• Extra spices: If you prefer, replace the added cinnamon and ginger with ½ teaspoon additional pumpkin pie spice.
• Pumpkin purée: Try sweet potato purée or butternut squash purée for a different but equally delicious flavor.

Dietary considerations

This recipe is vegetarian and gluten-free as written. Always check labels on packaged ingredients if you need to avoid gluten.

For a dairy-free version, use full-fat canned coconut milk in place of evaporated milk. The texture will remain rich and creamy.

Equipment

• Four 6-ounce ramekins or similar custard cups
• Mixing bowls and a whisk
• 9 x 13-inch baking pan or another deep pan for the water bath
• Wire rack for cooling

Make it ahead of time

You can prepare these custards ahead of time. Fully cook and cool them, then cover each ramekin with plastic wrap and refrigerate for up to three days.

To prevent a skin from forming, press plastic wrap lightly onto the surface of each custard before refrigerating.

Baked Pumpkin Custard

Ingredients

• 1 cup pumpkin purée
• 2 large eggs
• 16 fl oz evaporated milk
• 2/3 cup light brown sugar, packed
• 1 teaspoon pure vanilla extract
• 2 teaspoons cornstarch
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Whipped cream, optional to serve
• Chopped pecans, optional to serve

Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk together pumpkin purée, eggs, evaporated milk, brown sugar, and vanilla until smooth.
3. In a small bowl, combine cornstarch, pumpkin pie spice, salt, cinnamon, and ginger; break up any clumps.
4. Slowly whisk the dry mixture into the wet mixture until evenly blended.
5. Pour the custard into four 6-ounce ramekins and place them in a deep baking pan.
6. Add hot or boiling water to the pan until it reaches halfway up the sides of the ramekins.
7. Bake 40–50 minutes, until set and lightly browned. The centers should have a slight jiggle and a knife inserted should come out clean.
8. Transfer ramekins to a wire rack to cool. Serve warm, at room temperature, or chilled with whipped cream and pecans if desired.

Notes

Hot water bath tip: Place the empty baking pan in the oven on the rack, arrange the filled ramekins inside, then carefully pour hot water into the pan to reduce the chance of spills.

Storage: Cool completely, cover with plastic wrap (press lightly on the surface to prevent a skin), and refrigerate for up to three days.

Nutrition (per serving)

• Calories: 276 kcal
• Carbohydrates: 54 g
• Protein: 11 g
• Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 86 mg
• Sodium: 446 mg
• Fiber: 2 g
• Sugar: 49 g
• Vitamin A: 10031 IU

Combine white granulated sugar with molasses. For one cup of white sugar, add one tablespoon of molasses and mix until evenly distributed.

A hot water bath is recommended. It ensures even cooking and a smooth texture by preventing the edges from cooking faster than the center.