Baked Pumpkin Custard from EAGLE BRAND®

Baked Pumpkin Custard from EAGLE BRAND®

8

"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

50 m servings 388 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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 l...

Most helpful critical review

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

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 l...

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.

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.

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.

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

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

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...

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