Baked Pumpkin Custard from EAGLE BRAND® Recipe -
Baked Pumpkin Custard from EAGLE BRAND(R) Recipe
  • READY IN 50 mins

Baked Pumpkin Custard from EAGLE BRAND®

Recipe by  

"Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
  2. Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
  3. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2013

This is basically pumpkin pie filling without the crust. I made these for my family at Thanksgiving since my mother has an allergy to gluten, and they were loved by all. I baked these on the longer side of the recommended time, more like 40 mins. I just threw all of the ingredients in a blender, mixed, and poured into ramekins. SUPER easy and delicious, I highly recommend.

Most Helpful Critical Review
Nov 26, 2014

I put in 3cups of acorn squash, and only added one can on sweet condensed milk.

Feb 27, 2014

Very easy to make and delicious. I served this custard with a turkey dinner in February, and it made a perfect dessert without much effort.

Nov 30, 2014

Very good and very easy, but not quite pumpkin pie for me, which I didn't expect it to be but also not a custard. I suppose I discovered from this that I'm a purist on both counts.

Sep 08, 2014

Made this custard for my family and dinner guests. Everyone loved it! This recipe is a keeper. The only thing I altered was the bake time; I baked for 50 minutes.

Sep 01, 2014

This was an amazing substitute for pumpkin pie. A definite keeper.

Jun 28, 2014

Tastes like pumpkin pie without the crust. Will make again. My dad loves pumpkin pie. This fit the bill.

Dec 26, 2014

So good and So easy!! And even good the next day. Only 3 of us, so I hate to make a pie ( and I don't like the crust anyway ). But this was super!! Mine did take closer to 50 mins to cook though. Our elevation is a bit high ( 4700 ft). A total winner!!


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 348 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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