Pumpkin Pie Custard {Gluten-Free}
This delicious homemade Pumpkin Pie Custard is essentially fresh pumpkin pie without the fuss of the crust. With these easy-to-follow instructions, you’ll bake a batch of creamy pumpkin custard entirely from scratch. This is a great gluten-free and refined sugar-free alternative to classic pumpkin pie!
During the fall months, I love baking pumpkin-flavored treats like this pumpkin chocolate cake and these pumpkin cupcakes -but I think we can all agree: when it comes to pumpkin desserts, homemade pumpkin pie is superior to the rest.
This pumpkin pie custard recipe is a sure way to satisfy a pumpkin pie craving after a hearty holiday meal and is an excellent option for anyone who doesn’t eat gluten or refined sugar. When topped with a dollop of luscious whipped cream and a pinch of cinnamon, a single-serving dish of pumpkin pie custard is impossible to resist!
Why You’ll Love This Recipe
- It’s almost identical to pumpkin pie, but without the crust!
- Custards can be tricky, but this recipe yields the ideal thick, creamy consistency every time.
- Gluten-free and refined sugar-free!
- Perfect small-batch dessert for Halloween, Thanksgiving, or any day of the year.
Ingredients You’ll Need
- Pumpkin puree – Pumpkin puree is cooked, blended pumpkin. I like using organic canned pumpkin puree. Keep in mind that canned pumpkin pie filling is sweetened and spiced. You can use it, but your custard will be MUCH sweeter.
- Whole milk – Or heavy cream helps thin the batter into a creamy custard.
- Eggs – Eggs are the key to making smooth, thick custard. The yolks and egg white proteins solidify as they bake, creating a cohesive, gel-like consistency.
- Vanilla – Elevates the rich, cream-like flavors. For the best results, use a quality pure vanilla extract here.
- Coconut sugar – I used coconut sugar in this pumpkin custard recipe, which turned out amazing. Coconut sugar is a natural, plant-based sweetener with deep, caramel-like undertones that taste similar to brown sugar. That said, you can also use light brown sugar instead.
- Cornstarch – Cornstarch slows the egg coagulation process, so the eggs don’t overcook and curdle.
- Pumpkin pie spice + cinnamon – For that distinctive warm and cozy pumpkin pie flavor.
- Salt – Helps strengthen the custard batter while making everything taste pleasantly sweeter.
How To Make Pumpkin Pie Custard
Step 1: Whisk wet ingredients. Add the pureed pumpkin, eggs, milk, and vanilla to a large bowl, and whisk to combine.
Step 2: Stir dry ingredients. In a separate bowl, stir together the coconut sugar, cornstarch, spices, and sea salt.
Step 3: Combine wet and dry batters. Then, sift the dry mixture into the wet mixture and whisk to combine.
Step 4: Pour batter and assemble a water bath. Divide the batter evenly between four 3/4 cup custard cups (or ramekins). Place the cups in a 9 “x11” baking pan and add enough warm water to the baking dish so that the top of the water reaches halfway up the sides of the custard cups.
Step 5: Bake and cool. Carefully transfer the baking pan to a 350F preheated oven, and bake until the custard is set and lightly browned on top (about 50 minutes). Place the custard cups on a wire rack and cool completely.
Step 6: Add toppings and serve. Once cool, top custard with a dollop of whipped cream and sprinkle with cinnamon. Add chopped toasted pecans for crunch, and enjoy!
Recipe Tips
- The trick to achieving a nice, creamy texture is sifting the sugar mixture well before adding it to the wet mixture.
- The water bath is important! It increases the moisture in the oven, which helps keep the custard from cracking and prevents the surface from cooking quicker than the center.
- For the best results, do not open the oven during baking, or you’ll lose heat and moisture, which can cause the custard to crack.
Variations
Toppings – I like serving this custard with whipped cream, cinnamon, and chopped pecans. You can also serve pumpkin pie custard with maple syrup or caramel syrup drizzled over the top, topped with chopped walnuts, almonds, or graham crackers.
Switch up the squash – Follow the recipe as instructed but use a different winter squash puree. Kabocha, acorn, delicata, and butternut squash are great options.
Storing & Freezing
Storing: After cooling, cover individual ramekins of pumpkin custard with plastic wrap, and store in the refrigerator for up to 3 days.
Freezing: Wrap single-serving portions of custard in airtight freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the fridge overnight before serving, or blend in a high-speed blender to make frozen pumpkin pie custard!
Recipe FAQ
Making pumpkin puree yourself requires a few extra steps, but if you’d rather make this with a whole pumpkin, go for it! To learn how to make homemade pumpkin puree, check out this guide.
This recipe has only been tested with whole milk, but full-fat coconut milk (from a can) should work just as well.
The custard should be jiggly, golden brown on the top, and appear glossy. To check for doneness, insert a butter knife halfway between the middle and side of one of the custard cups. If the knife comes out clean, it’s done.
More Pumpkin Recipes You’ll Love
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Pumpkin Pie Custard
Ingredients
- 3/4 cup pumpkin puree
- 1 1/2 cups whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup blond coconut sugar
- 2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, eggs, milk and vanilla. In another bowl, stir together the coconut sugar, cornstarch, spices and sea salt.
- Sift sugar mixture into the pumpkin mixture. Stir batter with a whisk until combined well.
- Pour into four 3/4 cup custard cups. Place cups in a 9 x 11-inch baking pan and add enough warm water to come halfway up the sides of the cups.
- Bake for 50 minutes, or until set and lightly browned. Transfer cups to a wire rack to cool.
- Top with a little whipped cream and sprinkle with cinnamon. Chopped toasted pecans are also a great addition.
Notes
- The trick to achieving a nice, creamy texture is sifting the sugar mixture well before adding it to the wet mixture.
- The water bath is important! It increases the moisture in the oven, which helps keep the custard from cracking and prevents the surface from cooking quicker than the center.
- For the best results, do not open the oven during baking, or you’ll lose heat and moisture, which can cause the custard to crack.
Nutrition
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Hi Amee! I just wanted to let you know that I included this recipe in my Thanksgiving Recipe Roundup 🙂
Hi Amee, this was the dessert featured in Weekend Gala Dinner Extravaganza menu 😛 Congrats!! It’s a fabulous recipe and thanks so so much for bringing it over.
Amee, this looks smashing. My son loves anything pumpkin, and when I give this to him, I will win eternal devotion, and it won’t even have to look half as glamorous as here. LOVE IT!
Thanks so so much for linking this up.
Thank you Misty!
I can’t wait to try this. It looks amazing.
This looks fantastic!
I need to try this. I bought coconut sugar from Amazon, and haven’t done much with it. It reminds me a little of sucanat.
Thank you ladies! Ann, I get coconut sugar on Amazon for the best price. 🙂 Minnie, you are so sweet! Thank you. Adrienne, please let me know how it turns out with the sub. It’s so good. 😉
Amee, this looks amazing! My son can’t have eggs, but I might just have to give this a try w/ egg sub. We’ve been wanting to try a pumpkin custard!!! I hope to share this on my FB page later today.
I just pinned it…it’s GORGEOUS!!! Love the recipe.
Wow Amee that looks SO good … I’m definitely pinning this one for later! Now to find some coconut sugar … 🙂