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

Pumpkin Egg Custard

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 171 kcal
Author Samantha


  • 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


  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.