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Pumpkin Custard

Pumpkin Custard is essentially crustless pumpkin pie made with nonfat evaporated milk.

  • Servings: 4
Pumpkin Custard


  • 3/4 cup canned pumpkin puree
  • 2 large eggs
  • 1 1/2 cups evaporated skim milk (one 12-ounce can)
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup (packed) light brown sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt


  1. Preheat the oven to 350 degrees.

  2. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and sift into the pumpkin mixture. Stir the batter until combined well and pour into four 3/4-cup custard cups.

  3. Place the cups in a 9 X 11-inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool.

Reviews (5)

  • tarakatrin 15 Aug, 2014

    I made this last night and was so pleased with it! I had to use full fat evaporated milk as that was all that I had on hand and I added 1/4 teaspoon of mace. Made as recipe lists other than those two small changes. I plan to make it again very soon!

  • cupidon1 24 Nov, 2012

    This was great! Made it using real cream and maple syrup instead of brown sugar and evaporated milk as we only eat real whole foods and not processed or refined foods. Turned out amazing!

  • jimstoic 5 Jun, 2012

    Fantastic! I subbed 3/4 c heavy whipping cream and 3/4 c half-and-half for the evaporated milk (which I don't keep on hand) and used half muscovado and half Demerara sugar for the brown sugar. Served warm topped with a scoop of double-vanilla ice cream they were about as good as a dessert can get.

  • sugarfreebabe 8 Dec, 2010

    Yay! Delicious pumpkin pie flavors without the high fat of the crust! Thanks!

  • Halbert 16 Oct, 2009

    This sounds fabulous, especially with the non-fat milk. What a cholesterol relief!


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