Name: Pumpkin Custard
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: ¾ cup pumpkin puree 1 cup heavy cream 2 large eggs ⅓ cup brown sugar 1 teaspoon vanilla extract ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground ginger ⅛ teaspoon salt

Creamy, spiced, and beautifully golden, this Pumpkin Custard is the ultimate fall dessert that feels fancy without the fuss. It delivers all the cozy warmth of pumpkin pie but without the crust, making it naturally gluten-free and a whole lot easier to prepare. Whether you’re serving it at a Thanksgiving table or just want to curl up with something comforting on a chilly evening, this custard brings smooth, spoonable joy in every bite.

Each spoonful is velvety soft with the perfect balance of earthy pumpkin, fragrant spices, and just the right amount of sweetness. Topped with a dollop of whipped cream and a sprinkle of cinnamon, it looks as luxurious as it tastes. Plus, since it’s baked in individual ramekins, it’s an ideal make-ahead dessert for entertaining or holiday dinners.

What Kind of Pumpkin Should I Use for Pumpkin Custard?

For the creamiest texture and richest flavor, go with pure pumpkin puree—not pumpkin pie filling. The latter contains added sugar and spices that can throw off your custard’s balance. Canned pumpkin works great and is super convenient, but if you’re feeling ambitious, roasting your own sugar pumpkins and pureeing them can add a fresh edge.

Ingredients for the Pumpkin Custard

Pumpkin Puree: The star of the show. It gives the custard its beautiful orange hue and subtle earthy flavor.
Heavy Cream: Adds richness and a silky-smooth texture to the custard.
Eggs: Essential for thickening the custard and creating that classic, spoonable texture.
Brown Sugar: Brings a deep, caramel-like sweetness that pairs perfectly with pumpkin.
Vanilla Extract: Enhances the flavor with warm, aromatic notes.
Cinnamon, Nutmeg & Ginger: These cozy spices infuse the custard with that irresistible fall flavor.
Salt: Just a pinch to balance the sweetness and enhance all the flavors.

How To Make the Pumpkin Custard

Step 1: Preheat and Prep

Start by preheating your oven to 325°F (160°C). Set out 4 to 6 ramekins in a deep baking dish or roasting pan. This will allow you to create a water bath, which helps the custards bake gently and evenly.

Step 2: Blend the Base

In a mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, and spices (cinnamon, nutmeg, ginger, and salt) until well combined and smooth. Stir in the vanilla extract for added warmth.

Step 3: Add the Cream

Slowly pour in the heavy cream while continuing to whisk. This step ensures the mixture becomes silky and fully incorporated without any lumps.

Step 4: Fill the Ramekins

Divide the custard mixture evenly among the ramekins, filling each about 3/4 of the way.

Step 5: Create a Water Bath

Carefully pour hot water into the baking dish, around the ramekins, until the water reaches halfway up their sides. This gentle cooking method helps prevent the custard from curdling or cracking.

Step 6: Bake to Perfection

Transfer the dish to the oven and bake for 40 to 45 minutes, or until the custards are set around the edges but still slightly wobbly in the center.

Step 7: Cool and Chill

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours (or overnight) to fully set and chill.

Step 8: Garnish and Serve

Before serving, top each custard with a swirl of whipped cream and a dusting of cinnamon or nutmeg. Serve chilled and enjoy that luscious, fall-spiced goodness.

How to Serve and Store Pumpkin Custard

Pumpkin Custard is best served chilled straight from the fridge, topped with a generous swirl of whipped cream and a sprinkle of ground cinnamon or nutmeg. For a festive twist, consider adding crushed gingersnap cookies or a drizzle of maple syrup. It pairs beautifully with a hot cup of coffee or chai, making it perfect for dessert or even a special brunch treat.

To store, simply cover each ramekin with plastic wrap or transfer to an airtight container. It will keep well in the fridge for up to 4 days. These also make a lovely make-ahead option for dinner parties or holiday gatherings. Avoid freezing, as the creamy texture may separate once thawed.

Frequently Asked Questions

Can I use milk instead of heavy cream?

You can, but the custard will be less rich and creamy. Whole milk is the best substitute, though the final texture will be lighter.

Do I need to strain the mixture before baking?

If your pumpkin puree is particularly thick or fibrous, straining it through a fine mesh sieve can help make the custard ultra-smooth. Otherwise, it’s optional.

Can I make this recipe ahead of time?

Yes! In fact, it tastes even better the next day once it’s fully chilled and the flavors have melded together.

Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure it’s cooked and pureed until smooth, and be sure to strain any excess liquid so it doesn’t water down your custard.

Why do I need a water bath?

The water bath ensures gentle, even baking and prevents the custard from cracking or curdling by moderating the oven heat.

How do I know when it’s done?

The edges should be set, but the center should still jiggle slightly. It will continue to firm up as it cools.

Want More Custard and Creamy Dessert Ideas?

If this Pumpkin Custard warmed your fall-loving heart, don’t stop here—there’s more creamy comfort to explore. Try these reader-favorite recipes from Life with Jam:

Old-Fashioned Egg Custard Pie for a nostalgic, buttery classic.
Chocolate Instant Pudding when you’re craving something quick, rich, and satisfying.
Lemon Raspberry Swirl Cheesecake Cups for a zesty, fruity twist on creamy desserts.
Creamy Garlic Marry Me Salmon if you want to turn creamy into savory dinner magic.
Easy Cream Puff Cake for an irresistible layered treat that melts in your mouth.