Pumpkin Custard
Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Servings: 6
Indulge in your pumpkin cravings with these delightful individual pumpkin custards. Each spoonful offers a velvety, spiced pumpkin custard that's just perfect for your holiday dessert cravings. Experience all the flavors you adore in pumpkin pie, minus the hassle of dealing with a crust, and enjoy the bonus of a gluten-free treat!My husband has been known to eat this as breakfast, especially if he heats it up in the microwave.
- 3 large eggs
- 1 cup pumpkin 100% pure not pie mix
- 1 ½ teaspoons pumpkin pie spice
- 14 oz. Sweetened Condensed Milk 1 can
- 1 ⅓ cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup whipped cream or to taste
- 1 pinch ground cinnamon or to taste
Preheat the oven to 350 degrees F (175 degrees C).
Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
Bake until the centers are almost set, about 35 minutes.
Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
Top with whipped cream and sprinkle with cinnamon just before serving.
Calories: 339kcal | Carbohydrates: 43g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 216mg | Potassium: 210mg | Fiber: 1g | Sugar: 41g | Vitamin A: 409IU | Vitamin C: 0.3mg | Calcium: 258mg | Iron: 1mg