Pumpkin Custard is luscious and creamy, traditional but new. A fall dessert you must try! It tastes like a rich pumpkin pie filling, but not too sweet. It can be made with either freshly roasted pumpkin or canned pumpkin, and works beautifully either way. This recipe came out of my desire to make a dessert with pantry ingredients, because sometimes it’s nice to work with what you have on hand. The directions are as simple as dump it all together, but individual ramekins make a lovely, elegant presentation you could serve guests on Thanksgiving.
Pumpkin Custard is actually the pumpkin dessert that the pilgrims ate, not pumpkin pie, which would have required butter and fine white flour for the crust. The pilgrims roasted pumpkins by burying them in the ashes of a fire. They added milk, spices, honey and eggs to the pumpkin shell turning it into a custard which eventually transformed into the glorious pumpkin pie we know and love today.
- 5 eggs
- 1 can evaporated milk (skim or whole, be sure to shake can before opening)
- ½ c brown sugar
- ¼ c pure maple syrup
- 2 c pumpkin puree
- 1 T orange zest
- 1 t pumpkin pie spice
- ½ t cinnamon
- ½ t fresh nutmeg
- pinch of sea salt
- whipped cream made with sugar and vanilla for garnish
- Preheat oven to 325°. Boil a pot of water for a bain marie (water bath). Butter 6-8 ramekins and place the ramekins inside an oblong pan.
- Whisk all ingredients (except the whipped cream) together until smooth. Ladle each ramekin with custard, wiping off any smears or drips along the edges. Carefully pour boiling water into the oblong pan until it comes halfway up the ramekins. Bake for 1 hour.
- Remove ramekins from the oblong pan and allow them to cool on a wire rack for 20 minutes. Put them in the refrigerator to chill for at least 2 hours.
- Because the custard is not overly sweet, prepare your whipped cream with a few tablespoons of sugar and a teaspoon of vanilla. It really balances the flavors. Dollop fresh whipped cream onto chilled custard and sprinkle with cinnamon or crushed gingersnap cookies. Enjoy!
This post was also featured on the Mom Life Monday Link Up along with a host of other wonderful posts. Check it out!
Oh yes, Rebekah! maple syrup is the bomb! I grew up on the not pure stuff, but once I had pure maple syrup, I never went back!!
Yummy!! I love using maple syrup in things, so I was excited to see that you used it in this recipe. I also like how you included some history in your food post. 🙂
That’s so interesting that the pilgrims never had pumpkin pie. Not surprising, if I’m being honest, but very interesting! I love the idea of them burying the whole pumpkin under the ashes of the fire to create it. I made pumpkin snickerdoodles the other day and absolutely loved them! I’ll have to give this custard a try here soon 🙂
You’re welcome, Jehava! I hope your family loves it as much as mine does!
Go for it, Morgan!
That’s great, Jenni! Enjoy it. Custards are not complicated, especially this one. Good luck!
Yay!!
You can, Mary! I’s super easy. I promise!
What a great and different fall recipe! I would love to make this on the weekend! Thanks for sharing!
YUM! I love all things pumpkin, so I’m definitely going to have to try this one out 🙂
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Looks delicious! I’ve never made a custard before, so trying this one is perfect (I love pumpkin flavor anything!) Thanks for the recipe 🙂
I am drooling over this!!!! I hope I can make it successfully!
This has been bookmarked and will be made for sure.
Looks delicious! I’m going to try to make this for my husband!
Wow! That looks amazing! Can’t wait to try this
This looks so yummy and rich! Perfect for Thanksgiving.
Try it, Jaime! It’s not too sweet.
Kirstie, that’s so funny! My husband does the same thing! He’s just not into pie, but he loves the filling!
Excellent, Kristi!
Thanks, julie! I love learning new facts like this too!
Perfect! It’s traditional, but also easier because you don’t have to fuss with a crust!
Please do, Megan!
I think you’ll like it! Enjoy!!
Perfect!
I’m so glad to hear that, Cait! Enjoy!!
Oh my goodness, this looks soooo GOOD! It’s the best part of a pumpkin pie. I will most definitely be whipping up a batch this weekend. Thanks for sharing!
This. Looks. Amazing!! Wow, I have to try this, thank you for sharing it!
Yum! I will definitely be making this. I just got a can of pumpkin and have been wondering what to use it in. Bam!
This looks so good! I love pumpkin anything and you can’t beat a good custard. Thanks for sharing your recipe!
This looks great – I’ll definitely have to give it a try!
Oh this looks SO easy! I am terrible at cooking, but this totally looks like something I could do. I can’t wait to try this recipe with my husband this weekend! I am always looking for new fall recipes.
Thanks so much for sharing<3
xo Nicole
Oh my goodness, I can not wait to make this. And I absolutely love the history behind it. Fascinating! Thanks!
Wow this looks so easy to make! I am definitely going to try this. Maybe I’ll make this for Thanksgiving this year 🙂
Xoxo
Mmmmm this looks so good!! And I love the history behind the custard- so cool!!
I must try this. It looks delicious.
My mouth is watering – this recipe made me laugh because my sisters and I always used to eat the filling of our pumpkin pies when we were kids, and leave the crust. The filling is always the best part of the pie anyway!
Looks delicious! And as someone who isn’t a huge fan of pumpkin pie, I think this might be the pumpkin dessert for me! I might have to try this for Thanksgiving this year!