Pumpkin Custard

Jennifer Enders


Custard makes a tasty desert served in ramekins or on a plate. Be mindful that custard requires slow cooking and gentle heat in order to prevent curdling. Take special care in following the instructions for mixing in the eggs as well. If the eggs are introduced to the heated mixture too abruptly, they will cook before being completely mixed.


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1 c
8 oz
light cream cheese
1/2 c
brown sugar
1/4 c
1 tsp
1 tsp
1 c
1 tsp
whipped cream (optional)

How to Make Pumpkin Custard


  • 1Grease custard cups or baking dishes.
  • 2Mix the milk, cream cheese, sugar, and honey in a saucepan. Heat slowly over low heat, stirring constantly until the honey is dissolved, taking care not to scald or curdle the mixture.
  • 3In a small glass bowl, beat the eggs. Add a spoonful of the heated mixture to the eggs and mix. Then, pour the egg mixture into the saucepan with the other mixture.
  • 4Remove the pan from the heat and stir in pumpkin, vanilla, and spices.
  • 5Pour the mixture into custard cups, filling about three-quarters full. Bake at 350* in ramekins set in a pan with 1 inch of water for 1 hour and 15 minutes or until a knife inserted comes out clean.
  • 6Serve warm or chilled topped with sweetened whipped cream.

Printable Recipe Card

About Pumpkin Custard

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American
Hashtags: #custard, #pumpkin

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