Pumpkin Custard Recipe - Allrecipes.com
  • READY IN 1 hr

Pumpkin Custard

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  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.
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Nutrition

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

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

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