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

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 176kcal
Author Amee

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

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. 

Nutrition

Calories: 176kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 258mg | Potassium: 246mg | Fiber: 2g | Sugar: 19g | Vitamin A: 7416IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 1mg