Food & Cooking Recipes Dessert & Treats Recipes Pumpkin Custard Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 21, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Essentially crustless pumpkin pie, this custard relies on nonfat evaporated milk for its silky texture and rich flavor. Ingredients ¾ cup canned pumpkin puree 2 large eggs 1 ½ cups evaporated skim milk (one 12-ounce can) ¾ teaspoon pure vanilla extract ½ cup (packed) light brown sugar 2 teaspoons cornstarch ½ teaspoon cinnamon ¼ teaspoon ground ginger ¼ teaspoon salt Directions Preheat the oven to 350 degrees. 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. 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. Rate it Print