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This pumpkin custard recipe, made extra decadent with a can of sweetened condensed milk, will make you want to skip the traditional pie this year.
Pumpkin Custard Ingredients
Here are the ingredients you'll need to make this baked pumpkin custard:
· Eggs: This indulgent custard starts with three large eggs.
· Pumpkin: Use store-bought canned pumpkin or make pumpkin puree at home.
· Spices and flavorings: This pumpkin custard is flavored with pumpkin pie spice and vanilla extract. A pinch of salt enhances the other flavors, while a sprinkle of cinnamon is the perfect finishing touch.
· Sweetened condensed milk: The key ingredient in this pumpkin custard recipe is a can of sweetened condensed milk.
· Milk: Whole milk thins the thick custard a bit, creating the perfect texture.
· Whipped cream: Top this pumpkin custard with store-bought or homemade whipped cream.
How to Make Pumpkin Custard
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin custard with sweetened condensed milk:
1. Mix the ingredients: Whisk the eggs together, stir in the pumpkin pie spice, then whisk in the condensed milk, milk, vanilla, and salt.
2. Bake the custard: Pour the custard into six custard cups. Bake in a preheated oven until the centers are almost set.
3. Cool and serve: Set on a wire rack to cool. When the custard is completely cooled, top with whipped cream, and sprinkle with cinnamon.
Can You Make Pumpkin Custard Ahead of Time?
Yes, this pumpkin custard makes a great make-ahead dessert. Make it up to one day in advance and store, tightly covered, in the fridge until you're ready to serve.
How to Store Pumpkin Custard
Allow the pumpkin custard to cool completely. Cover each custard cup tightly with storage wrap, then store in the refrigerator for up to three days.
Allrecipes Community Tips and Praise
"My family LOVED this," raves Kay. "I added a pinch of ground cloves and ground ginger to the custard. Didn't even need whipped cream."
"Very easy to make," according to Matt. "I added some extra spice; nutmeg, ground clove, and allspice!! Very tasty!!!"
"Just like pumpkin pie without the crust," says Carolyn MacDonald Manning. "It's simple to make and I typically have all the necessary ingredients in my kitchen for the moment I get a craving."
Editorial contributions by Corey Williams
Ingredients
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3 large eggs
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1 cup 100% pure pumpkin
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1 ½ teaspoons pumpkin pie spice
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1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
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1 ⅓ cups whole milk
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1 teaspoon vanilla extract
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¼ teaspoon salt
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½ cup whipped cream, or to taste
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1 pinch ground cinnamon, or to taste
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
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Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
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Bake until the centers are almost set, about 35 minutes.
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Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
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Top with whipped cream and sprinkle with cinnamon just before serving.
Nutrition Facts (per serving)
388 | Calories |
11g | Fat |
28g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 388 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 6g | 32% |
Cholesterol 122mg | 41% |
Sodium 348mg | 15% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 1g | 5% |
Total Sugars 25g | |
Protein 8g | 16% |
Vitamin C 2mg | 2% |
Calcium 94mg | 7% |
Iron 1mg | 6% |
Potassium 206mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.