Pumpkin Custard

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 339kcal

Indulge in your pumpkin cravings with these delightful individual pumpkin custards. Each spoonful offers a velvety, spiced pumpkin custard that's just perfect for your holiday dessert cravings. Experience all the flavors you adore in pumpkin pie, minus the hassle of dealing with a crust, and enjoy the bonus of a gluten-free treat!

My husband has been known to eat this as breakfast, especially if he heats it up in the microwave.

Print Recipe

US Customary - Metric

Ingredients

3 large eggs
1 cup pumpkin 100% pure not pie mix
1 ½ teaspoons pumpkin pie spice
14 oz. Sweetened Condensed Milk 1 can
1 ⅓ cups whole milk
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup whipped cream or to taste
1 pinch ground cinnamon or to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
Bake until the centers are almost set, about 35 minutes.
Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
Top with whipped cream and sprinkle with cinnamon just before serving.

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