- VE
- GF
Baked Pumpkin Custard
Silky and rich baked pumpkin custard is like pumpkin pie without the crust. Serve it with whipped cream and chopped pecans.
Ingredients
Instructions
Preheat the oven
- Step 1
Preheat the oven to 350°F.
Combine wet ingredients
- Step 2
In a large bowl, whisk together the pumpkin, eggs, evaporated milk, brown sugar, and vanilla extract.
Combine dry ingredients
- Step 3
In a small bowl, mix the cornstarch, spices, and salt. Break up any clumps.
Combine wet and dry ingredients
- Step 4
Slowly add the dry mixture to the wet mixture, whisking until well-blended.
Pour custard into cups
- Step 5
Pour the mixture into four 6-ounce ramekins or custard cups, dividing evenly. Place the cups in a 9 X 13-inch baking pan with high sides. Add enough warm or boiling water to the baking pan that it comes halfway up the sides of the cups.
Bake
- Step 6
Bake for 40 to 50 minutes, or until set and browned lightly. When set, the center will have a slight jiggle and a knife inserted into the center will come out clean. Carefully transfer the pumpkin custard to a wire rack to cool.
Serve
- Step 7
Serve warm, cool, or chilled with whipped cream and pecans (optional).
Tips & Tricks
Per serving
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