Baked Pumpkin Custard Recipe

Baked Pumpkin Custard Recipe

How To Make Baked Pumpkin Custard

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Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 1 cup pumpkin puree
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • Whipped cream, for serving
  • Ground cinnamon, for garnish


  1. Preheat the oven to 350°F (175°C).

  2. In a mixing bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, salt, vanilla extract, and milk until well combined.

  3. Pour the mixture into 4 oven-safe ramekins or custard cups.

  4. Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.

  5. Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set around the edges but still slightly wobbly in the center.

  6. Remove the ramekins from the baking dish and let them cool to room temperature.

  7. Once cooled, refrigerate the custards for at least 2 hours or overnight to chill and firm up.

  8. Serve the baked pumpkin custards topped with whipped cream and a sprinkle of ground cinnamon.


  • Calories : 179kcal
  • Total Fat : 5g
  • Saturated Fat : 3g
  • Cholesterol : 105mg
  • Sodium : 205mg
  • Total Carbohydrates : 29g
  • Dietary Fiber : 2g
  • Sugar : 25g
  • Protein : 6g
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