Pumpkin Custard
Adapted from Martha Stewart
Pumpkin custard in bowl
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Baking, Comfort Food
Servings: 4 servings
Calories: 233kcal
Author: Chef Bill Collins

Ingredients

  • ¾ cup canned or fresh (cooked) pumpkin (7½ oz/200g/½ of a 15 oz can)
  • 2 large eggs
  • 1 ½ cups evaporated milk (one 12 oz can)
  • ¾ tsp vanilla extract
  • ½ cup brown sugar, packed (3¾ oz/105g. light or dark okay)
  • 2 tsp cornstarch (sifted)
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp salt

Instructions

  • Preheat the oven to 350°.
  • Set aside four ¾ cup custard cups, and a baking pan that’s at least 9” x 11”In a large bowl, whisk together the pumpkin, eggs, evaporated milk, and vanilla
  • In a separate bowl, whisk together the brown sugar, cornstarch, cinnamon, ginger, and salt. Whisk this into the pumpkin mixture until it’s well mixed
  • Pour into the four custard cups
  • Place the cups into the baking pan, and carefully add hot water (from the kitchen sink) until it comes halfway up the sides of the cups. Avoid getting water into the custard cups
  • Bake for 50 minutes, or until the custards are set, and lightly browned on top
  • Carefully remove the custard cups from the pan, and cool them to room temperature on cooling racks. Serve chilled. These will last at least a few days, covered, in the refrigerator

Notes

Makes four servings
Nutrition Facts
Pumpkin Custard
Amount per Serving
Calories
233
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
86
mg
29
%
Sodium
 
297
mg
13
%
Potassium
 
484
mg
14
%
Carbohydrates
 
43
g
14
%
Fiber
 
1
g
4
%
Sugar
 
39
g
43
%
Protein
 
11
g
22
%
Vitamin A
 
7647
IU
153
%
Vitamin C
 
3
mg
4
%
Calcium
 
328
mg
33
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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