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. Serve with a dollop of whipped cream."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 211 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
  2. Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
  3. Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
  4. Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.



Other stories that may interest you