Pumpkin Pie Custard {Gluten-Free}

Name: Pumpkin Pie Custard
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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

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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!

pumpkin pie custard in a white ramekin with whipped cream and cinnamon on top

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 ¾ 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.

pumpkin pie custard in ramekins in a water bath

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!

pumpkin pie custard served in a ramekin with whipped cream and a dusting of cinnamon with a spoon on the side

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

Can I make pumpkin custard with fresh pumpkin instead of canned?

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.

Can I make this custard without dairy?

This recipe has only been tested with whole milk, but full-fat coconut milk (from a can) should work just as well.

How do you know when pumpkin custard is done?

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

Avocado Pumpkin Muffins

Gluten-free Pumpkin Bread

Pumpkin Chocolate Cupcakes

Pumpkin Pie Baked Oatmeal

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Pumpkin Pie Custard

Amee

Pumpkin custard is very much like pumpkin pie, without the crust. Rich and creamy custard is a great gluten-free dessert for pumpkin pie lovers!

5 from 1 vote

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Servings 4

Calories 176 kcal

Ingredients

¾ cup pumpkin puree
1 ½ cups whole milk
2 large eggs
1 teaspoon vanilla extract
½ cup blond coconut sugar
2 teaspoon cornstarch
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice
¼ teaspoon 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 ¾ 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

Recipe adapted from Martha Stewart Recipes

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.

Keyword gluten free, pumpkin

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!