This cozy Pumpkin Egg Custard recipe is a dreamy Fall dessert made from convenient ingredients and is almost effortless to whip up. These Egg Custards are creamy, luscious, and have just the right amount of pumpkin and spice.
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My love for eggs truly knows no bounds. Convenient for any meal, any time of the day, my love also dives straight into the dessert category where eggs literally do all the heavy lifting with minimal effort. Binding, aerating, and silky texture to name a few power moves eggs lend us.
These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs. A decadent dessert with more wholesome ingredients and less guilt?! Sign me up!
Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. The pumpkin and spices lean this egg custard recipe into a stunning, yet comforting dessert.
How do you make egg custard? It’s straightforward and made with just a few ingredients you likely already have at home (except the pumpkin puree, you may need to pop into a grocery store for that).
Plunk the eggs and other ingredients in a bowl and whisk for a moment or two, then pop the mixture into the oven to bake and voilà! Silky, decadent, and creamy dessert.
The mixture needs a solid, albeit quick, whisk to ensure the consistency of the mixture is uniform and the eggs are well blended. If the eggs are not combined properly into the custard mixture they will separate out during baking and the custard will have inconsistent textures and different layers.
A low temperature water bath method is used in this recipe to keep the eggs from cooking too quickly while being baked. This method also adds moisture to the oven for that smooth texture without any hardness or cracks on the surface of the custard.
A water bath is simply a high rimmed baking pan that has a few inches of water in it (see photo below) and the item being baked in a separate baking vessel sitting inside the water.
I liked the cinnamon dusted whipping cream on top of these Egg Custards as the whipped cream garnish was a nice compliment.
That being said, sprinkling some sugar on top and torching each custard briefly is a great take on a healthier pumpkin crème brûlée that would be amazing too.
Other garnish variations would include some candied pecans or crumbled dark chocolate cookie.
More cozy egg desserts we love:
- Meyer Lemon Meringue Tart (yolks for the lemon curd and whites for the meringue!)
- Triple Chocolate Meringues (5-ingredients for a chocolaty meringue cookie)
Egg inspiration for any time, on dime meals:
Creamy and luscious Pumpkin Egg Custard.
- 3 large eggs
- 2 cups whole milk 3.25% or higher fat content
- 1/2 cup dark brown sugar
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg optional
- 1/4 tsp salt
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Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water. Place 6 empty ramekins into the pan with water in it.
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In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.
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Fill the 6 empty ramekins with egg custard mixture*. Place pan with water bath and filled ramekins into oven carefully.
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Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.
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Allow to cool for at least 2 hours (the custard will continue to set as it cools)**.
* I used all the custard mixture in 6 ramekins. I used 4 oz. ramekins.
** These egg custards are a perfect make ahead dessert and will last in the fridge for 3-5 days.
Enjoy! xo
Gettin’ Cheesy with it – One Pot Broccoli and 3 Cheese Pasta
This looks so yummy! Love the idea of pumpkin egg custard, what a perfect fall dessert. And looks so simple to make which is great 🙂
Do you know, if the recipe would work with almond milk? I have to work around a few dietary restraints and am looking to try new recipes.
I don’t know for sure. I would maybe use canned coconut milk because of the high fat content if you’re looking for a dairy-free replacement. The higher fat allows it to set in the creamy pudding-like fashion.
I made recipe as written but it came out super watery and had to throw out.
That’s a bummer. Not sure what could have happened (maybe the milk didn’t have the higher fat %?). We make this often as it is one of my kids favourites. The recipe does call for the custard to be set on the outside before being removed from the oven, as they cool they firm up more.
I’m thinking for eggs. Cause I used 4 eggs and still waiting to set. I also used 2 % milk. When I make a custard I do 2 eggs to 1 cup milk. It works great. I’ll let you know how this added pumpkin ends up.
I’m fairly certain it’s the fat content of the milk (needs to be above 3.25% fat which is whole milk, not 2%) if you’re allowing the custards to set on the outside before removing from the oven. Also, the chilling time is crucial, if the custard isn’t given enough time to chill it won’t set properly.
I love how simple and easy to make this recipe.
My kids love it so much!
It’s a great way to ease into Fall isn’t it?
As I’m known to always be experimenting with the recipes I find I’d like to share what I tried with this pumpkin custard recipe.
I followed the recipe but cooked the custard in my Pampered chef Deluxe Multi cooker with is Pampered Chef’s take on the popular Instant Pot. Used a 2 cup glass baking dish that fits inside the Multi cooker on a trivet. Lid on baking dish added 11/2 cups of water to the multi cooker. Cooked 7 minutes on high pressure allow natural pressure release refrigerate until cool and serve with whipped cream or serve warm with table cream or a custard sauce.
Absolutely delicious! Served it at a small gathering and it was a big hit. Was hoping to have some leftover to eat later but no such luck.
This custard is such a fun new idea to enjoy pumpkin this fall! I can’t get enough of it, but am always looking for a creative dessert option. Definitely going to try this out at my next party!
Hope it’s a success!
Delicious! I make a similar pumpkin custard that includes coconut milk. That one is very good too.
🙂
Can you make the mix up and freeze it?
I think the mixture would curdle, but I haven’t tried this myself so let us know if you give it a go please!
This is so easy to make and it is very delicious! My family love it so much!
Happy to hear that you all enjoyed this simple, yet delish pumpkin dessert. Thanks for the note.
Wow! This looks like a perfect dessert to prepare for my family this weekend. It looks so easy and delicious!
Very easy and has all the Fall feels for sure.
What size /capacity is the ramekin
Hi Susan. Farther down in the recipe card there is a note that I used all the custard up in 6 x 4 oz. ramekins. Hope this helps 🙂
I just made this and it’s delicious! My first time making custard and using the water in the baking dish – I’m sure it seems obvious but you might want to say explicitly to put the ramekins in because other ignorant folks like me might not realize (my kids assured me it was right!) 🤣
Thanks for the note. The post has full details on the water bath (and photos) but you’re right, the instructions weren’t explicit so I added more details. Thanks again and I’m so happy you enjoyed the recipe.
Other than birthday cakes, I don’t bake, but my husband volunteered me to bring dessert to a dinner party. This recipe was simple, seasonal, so light, and not too sweet. I added a dollop of whipped cream and finally chopped candied pecans. I’ll bring the dessert!
Thank you, Samantha!
I adore the candied pecans on top! A nice easy way to elevate the dish, just a smidge. Glad it worked for you Karen 🙂
Thanks for sharing! Does it keep long?
Hi! 3-5 days in the fridge. As always, fresh is best 🙂