Pumpkin Custard

Made  times
Chardonnay Queen 4

"This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half and half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice Port."
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0 6 servings yields 6 cups
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

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  1. Mix the eggs, yolks, and flour.
  2. Mix in the rest of the ingredients.
  3. Spoon the mixture into buttered custard cups or ramekins.
  4. Place the custard cups into a large baking pan and fill halfway with water.
  5. Bake at 350 degrees for about 40 minutes until the custards are set in the middle.
  6. Serve at room temperature or chill.
  7. Serve with a dollop of whipped cream.