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.
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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 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.
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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
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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 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?
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!