This Classic Pumpkin Custard is quick to mix up with 7 basic ingredients! Bake for an hour and you have creamy, pumpkin and spiced flavors of fall!
This Classic Pumpkin Custard recipe is an oldie and goodie recipe from my husband’s Mom. It is one of the first things I remember her making when we would visit after we were first married.
We enjoy it no less today. This is a recipe that has stood the test of time. It will for you too!
This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why I Love This Recipe
Easy to make with simple ingredients.
It is such a classic, fall flavor.
It’s a family-approved recipe that comes together quickly.
Gluten Free
Pumpkin and spice; need I say more?
It makes the house smell so good while it bakes!
When is National Pumpkin Day?
Any day is a good day for pumpkin but National Pumpkin Day is on October 26th so be sure you get something pumpkin on that day!
Other Pumpkin Recipes
Slow Cooker Pumpkin Spice Apple Cider
No Bake Pumpkin Cheesecake Pie
35 Pumpkin Spice Drink Recipes
How to Store Classic Pumpkin Custard
Store covered with plastic wrap in the refrigerator for up to 5 days.
What if I don’t have Pumpkin Pie Spice?
No problem! I have a super easy recipe to make your own!
I always use my Homemade Pumpkin Pie Spice. It is just 4 basic spices and no fillers.
Why do we cook the custard cups in water?
I am all for skipping unnecessary steps whenever possible but this is one that really is needed for custard to cook properly.
Cooking custard in a water bath allows it to cook evenly and keeps the top of the custard from splitting and drying out before the inside is cooked. It also keeps the custard smooth and silky.
It is an extra step but worth it to give custards a little extra care.
The water in the pan only needs to come to about halfway up the sides of the custard cups.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Pumpkin—fresh or canned but not pumpkin pie filling
milk
eggs
brown sugar—always pack brown sugar but you can use light or dark
cornstarch
pumpkin pie spice—if you don’t have pumpkin pie spice, it is easy to make your own. I have a recipe for Homemade Pumpkin Pie Spice.
nutmeg
How to Make Classic Pumpkin Custard
Spray 5 custard cups.
Set them into an old baking pan or two; however they fit comfortably.
Stir everything together except for the nutmeg.
Pour custard into custard cups.
Sprinkle nutmeg over custard in cups.
Pour water into pan around custard cups but NOT in cups. Use old pans for this as it may discolor your pans.
Bake in a preheated 400* oven for 1 hour or until a toothpick inserted in center of custard comes out clean.
Cool on wire racks.
Serve with whipped cream if desired.
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Classic Pumpkin Custard
This Classic Pumpkin Custard is quick to mix up with 7 basic ingredients! Bake for an hour and you have creamy, pumpkin and spiced flavors of fall!
Ingredients
- 2 cups pumpkin
- 1 cup milk
- 2 eggs
- ½ cup packed brown sugar
- 1 ½ Tablespoon cornstarch
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
Instructions
- Spray 5 custard cups.
- Set them into an old baking pan or two; however they fit comfortably.
- Stir everything together except for the nutmeg.
- Pour custard into custard cups.
- Sprinkle nutmeg over custard in cups.
- Pour water into pan around custard cups but NOT in cups. Use old pans for this as it may discolor your pans.
- Bake in a preheated 400* oven for 1 hour or until a toothpick inserted in center of custard comes out clean.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 153Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 78mgSodium 58mgCarbohydrates 28gNet Carbohydrates 27gFiber 1gSugar 22gProtein 5g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister, retired homeschooler, writer, recipe inventor, photographer and website content creator
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
