Baked Pumpkin Custard (Easy Recipe)

I recently crafted a Baked Pumpkin Custard using unsweetened pumpkin puree, fresh eggs, whole milk and heavy cream to create a luscious dessert with hints of vanilla, cinnamon and nutmeg. The recipe produces a subtly spiced custard with perfectly balanced sweetness, and I truly admire its unique charm.

I recently experimented with this easy Baked Pumpkin Custard recipe that totally surprised me with its smooth texture and rich flavor. I mixed 1 1/2 cups unsweetened pumpkin puree with 3 large eggs, 1 cup whole milk, and 1/2 cup heavy cream for that silky custard base.

Then I added 1/2 cup granulated sugar and a splash of 1 tsp vanilla extract to sweeten things up just right. I didnt realize how a pinch of salt, 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg would bring out the natural spiced notes until it was all baked to perfection.

Its a twist on the classic Pumpkin Custard Pie but with a modern, simplified approach that even fools can whip up. I always enjoy reinventing recipes, and this one is a great step into experimenting with new takes on Whole Pumpkin Recipes.

Give it a try and see for yourself!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how the pumpkin puree mixes with the eggs and dairy to create a super creamy custard that reminds me of fall. Second, the spices like cinnamon and nutmeg give it a warm, almost nostalgic flavor that makes me feel really cozy when I eat it. Third, I really appreciate that it’s so easy to prepare and the steps are straightforward, which means I can make it even when I dont have a lot of time. Finally, baking it in a water bath adds a smooth texture that I find extra satisfying and comforting.

Ingredients

• Unsweetened pumpkin puree: Rich in fiber, vitamins, and natural flavor notes.
• Large eggs: Provide protein and structure, making custard smooth and firm.
• Whole milk: Supplies creaminess and important calcium for a balanced texture.
• Heavy cream: Adds luxe richness and a velvety feel to the dish.
• Granulated sugar: Sweetens the custard without overpowering pumpkin’s earthy taste.
• Vanilla extract: Enhances overall flavor with a warm, inviting aroma.
• Ground cinnamon: Offers a spicy kick and extra depth to the flavor.
• Ground nutmeg: Delivers nutty warmth that lightens up the custard’s profile.
• A pinch of salt: Balances sweetness and intensifies the layered flavors.

Ingredient Quantities

• 1 1/2 cups unsweetened pumpkin puree
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of salt

How to Make this

1. Preheat your oven to 325°F and lightly grease a pie dish or custard ramekins.

2. In a large bowl, beat the three eggs with the sugar until the mixture is smooth and slightly frothy.

3. Stir in the unsweetened pumpkin puree, then mix in the whole milk and heavy cream until well combined.

4. Add the vanilla extract, ground cinnamon, ground nutmeg and a pinch of salt to the mixture and stir, making sure all the ingredients is evenly distributed.

5. If you find lumps in the custard mix, you can strain it through a fine sieve into another bowl to get a smoother texture.

6. Pour the prepared custard into your greased baking dish or individual ramekins.

7. Place the baking dish in a larger pan and carefully pour boiling water into the pan until it comes about halfway up the sides of your custard dish.

8. Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean and the custard is set.

9. Remove from the oven and let it cool in the water bath then chill in the refrigerator for a couple of hours before serving.

Equipment Needed

1. Oven – To preheat to 325°F
2. Pie dish or custard ramekins – Greased lightly for the custard
3. Large bowl – For beating eggs and mixing ingredients
4. Whisk or electric mixer – To beat eggs until the mixture is smooth
5. Fine sieve – To strain the custard if there are any lumps
6. Additional bowl – For holding the strained mixture if needed
7. Large pan – Big enough to hold the pie dish with boiling water for the water bath
8. Kettle or pot – To boil water that you’ll use in the water bath
9. Knife – To test the custard’s doneness by inserting it in the center
10. Refrigerator – For chilling the custard once it has cooled in the water bath

FAQ

Baked Pumpkin Custard (Easy Recipe) Substitutions and Variations

• If you don’t have unsweetened pumpkin puree, you can try using canned pumpkin or even steamed sweet potato puree instead
• Instead of eggs, you might use about 1/4 cup unsweetened applesauce per egg, though it might change the custard texture a bit
• If whole milk isn’t available, almond milk or oat milk works really well in this recipe
• Heavy cream can be swapped out for half-and-half, but note that it might not be quite as rich
• You can use coconut sugar in place of granulated sugar if you’re trying to mix things up flavor-wise

Pro Tips

1. Try using an oven thermometer to check that your oven’s really at 325°F because sometimes the temperature can be off which might mess up your custard.
2. Let your custard chill in the fridge for at least a couple of hours before serving; this helps the flavors settle in and gives you a smoother texture.
3. If you spot any lumps while mixing, run your mixture through a fine sieve; it might take a little extra time but its totally worth it for a creamier result.
4. Make sure the water in your water bath is gently simmering instead of roaring boil; this small tweak helps prevent the custard from getting cracked on top.