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Home » baking » Pumpkin Egg Custard Recipe

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Pumpkin Egg Custard Recipe

September 8, 2020 by Samantha
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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.  via @mykitchenloveThis 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.  via @mykitchenlove

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. 

Deep golden Pumpkin Egg Custard with a dollop of whipping cream and a light sprinkle of cinnamon and a single bite taken from the middle of 3 custards.

This post is in partnership and sponsored by Get Cracking! as part of their #EggsAnyTime campaign. My Kitchen Love has been compensated monetarily. We only support brands we love and cook with at home.

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!

Deep golden Pumpkin Egg Custard in bright light with 2 others in the shadow.

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).

Eggs laid out beside 5 Pumpkin Egg Custards with whipped cream.

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 bowl with whisked Pumpkin Egg Custard in a metal bowl to show uniform consistency.

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.

Egg Custards in a water bath before being baked.


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.

Deep golden Pumpkin Egg Custard with a dollop of whipping cream and a light sprinkle of cinnamon.

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)
An egg being cracked into a bowl with Pumpkin Egg Custard Ingredients.

Egg inspiration for any time, on dime meals:

  • Easy (all-day) Breakfast Tacos
  • Baked Eggs in Buns
Deep golden Pumpkin Egg Custard with a dollop of whipping cream and a light sprinkle of cinnamon.
5 from 2 votes
Deep golden Pumpkin Egg Custard with a dollop of whipping cream and a light sprinkle of cinnamon.
Print
Pumpkin Egg Custard
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Creamy and luscious Pumpkin Egg Custard.

Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, egg custard, egg custard recipe, egg dessert, Fall baking, pumpkin egg custard
Servings: 6 servings
Calories: 171 kcal
Author: Samantha
Ingredients
  • 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
US Customary – Metric
Instructions
  1. Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water.

  2. In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.

  3. Fill 6 ramekins with egg custard mixture*. Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.

  4. Allow to cool for at least 2 hours (the custard will continue to set as it cools)**.

Recipe Notes

* 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. 

Nutrition Facts
Pumpkin Egg Custard
Amount Per Serving
Calories 171 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 175mg8%
Potassium 250mg7%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 23g26%
Protein 6g12%
Vitamin A 6622IU132%
Vitamin C 2mg2%
Calcium 132mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy! xo

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Category: baking, Dessert, Eggs, sweet

About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

Previous Post:Gettin’ Cheesy with it – One Pot Broccoli and 3 Cheese Pasta
Next Post:How to Boil Potatoes (with flavor)Bright trio coloured boiled potatoes in a white bowl.

Reader Interactions

Comments

  1. Gourmet Vegetarians

    September 16, 2020 at 1:56 pm

    5 stars
    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 🙂

    Reply
  2. Sara

    September 30, 2021 at 11:07 am

    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.

    Reply
    • Samantha

      October 3, 2021 at 1:33 pm

      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.

      Reply
  3. Elle

    January 1, 2022 at 6:51 pm

    I made recipe as written but it came out super watery and had to throw out.

    Reply
    • Samantha

      January 5, 2022 at 7:48 am

      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.

      Reply
  4. Amy Liu Dong

    September 23, 2022 at 12:42 am

    5 stars
    I love how simple and easy to make this recipe.
    My kids love it so much!

    Reply
    • Samantha

      September 29, 2022 at 10:28 am

      It’s a great way to ease into Fall isn’t it?

      Reply
  5. Monica

    September 25, 2022 at 9:57 pm

    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!

    Reply
    • Samantha

      September 29, 2022 at 10:35 am

      Hope it’s a success!

      Reply
  6. Gloria Mitchell

    October 14, 2022 at 3:27 pm

    Delicious! I make a similar pumpkin custard that includes coconut milk. That one is very good too.

    Reply
    • Samantha

      October 19, 2022 at 10:32 am

      🙂

      Reply
  7. Donna

    November 16, 2022 at 6:43 am

    Can you make the mix up and freeze it?

    Reply
    • Samantha

      November 17, 2022 at 5:06 pm

      I think the mixture would curdle, but I haven’t tried this myself so let us know if you give it a go please!

      Reply

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Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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