• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Browse Recipes
  • subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Life Currents
Home » Pumpkin Custards

Pumpkin Custards

November 23, 2020 by Debi 2 Comments

  • Share
  • Tweet
  • Yum
Jump to Recipe

Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for dessert, especially for the holidays like thanksgiving and Christmas. These are smooth and velvety crustless pumpkin pies, and they’ll become a favorite in your house.

And, you certainly can make these any time of year! There’s no need to wait for the holidays!

3 Pumpkin Custards with a cloth napkin and greenery with title and logo on image
These Pumpkin custards are great for the holidays!

We appreciate your support

This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

square crop of 3 custards on plates with a small pumpkin in the background

Individual servings

I like to make these custards in these 8-ounce ramekins, because they make for a pretty presentation. Sometimes, I’ll eat the whole ramekin full by myself, but I really think this is the perfect size for sharing with one other special person.

These can be made in even smaller ramekins, like a 4-ounce ramekin, but keep an eye on the cooking time; it’ll be less than 15-20 minutes.

Love these little custards as much as I do? Make sure to try my Eggnog Custards as well!

square crop of pumpkin pie in custard cup on a plate with a spoon

Can this be made as a whole pie?

These custards are based off of my favorite pumpkin pie. So, yes, if you’re wondering if these can be made as a traditional pie, they sure can.

And, it’s a pie I make every year for thanksgiving.

Looking for more great pumpkin recipes?

If you love all things pumpkin, you’ll definitely want to check out my Pumpkin Spice Cake, Pumpkin Pie Ice Cream, and Pumpkin Cookies.

Can these be made ahead?

Absolutely! These custards can be made ahead and stored in the fridge, covered with plastic wrap, for up to 3 days. Which makes them perfect for the holidays because all the work can be done in advance!

Kitchen tools you may need

Note: these are affiliate links

8-ounce ramekins
rimmed baking sheet
Mixing bowls
Food mill (I recently got a food mill, and let me tell you, it’s awesome for making these custards!)
strainer
wooden spoon
large pot
whisk
Instant read thermometer
wire rack
whipped cream dispenser (for easy homemade whipped cream)

cusrad dishes filled with custard batter ready to go into the oven to bake

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.

close up on a custard with a spoonful being taken out of it. Whipped cream on custard. Title at bottom: Pumpkin Custards Crustless Pumpkin Pies
Don’t forget to pin this recipe!

Pumpkin Custards Recipe

square crop of 3 custards on plates with a small pumpkin in the background

Pumpkin Custards Recipe

Debi
Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for desserts, especially for the holidays like thanksgiving and Christmas. These are smooth and velvety crustless pumpkin pies will become a favorite in your house.
5 from 3 votes
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12 servings
Calories 192 kcal

Ingredients
  

  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs plus 2 large yolks
  • 1 teaspoon vanilla extract
  • 1 15- ounce can pumpkin puree
  • 1 cup drained candied yams from 15-ounce can*
  • ¾ cup sugar
  • ¼ cup pure maple syrup
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon finely ground sea salt

Instructions
 

  • Preheat oven to 400° F. Adjust oven rack to lowest position, and place rimmed baking sheet on the rack.
  • Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl, and set aside.
  • Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
  • Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer or using a food mill that’s set over a medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture.
  • Pour the filling into 6 8-ounce ramekins (about a scant 1 cup in each ramekin), and bake for 10 minutes at 400° F. Without taking the custards out of the oven, reduce the heat to 300° F, and continue baking until most of the custard is set (instant-read thermometer inserted in center registers 175° F), 15-20 minutes longer. The center of the custards should look firm but jiggle slightly; the custards will finish cooking with residual heat while on the counter cooling.
  • Transfer the baking sheet with the custards on it to a wire rack and cool to room temperature and not in the refrigerator to ensure that the filling sets, 2 to 3 hours. Serve at room temperature or chilled with whipped cream.

Notes

If candied yams are unavailable, regular canned yams can be substituted. Store the custards in the fridge, covered tightly with plastic wrap, for up to 3 days.

Nutrition

Calories: 192kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 70mgSodium: 229mgPotassium: 252mgFiber: 2gSugar: 19gVitamin A: 6284IUVitamin C: 4mgCalcium: 61mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword custard, pie, pumpkin
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
  • Share
  • Tweet
  • Yum

Filed Under: Desserts, Gluten-free, Thanksgiving, Vegetarian Tagged With: Christmas, custard, pie, pumpkin, Thanksgiving

You May Also Like

square crop of a slice of Blackberry Clafoutis on a white plate with a piece taken out of it on a fork to the left.
Blackberry Clafoutis
a serving of flan custard with a spoonful next to it on a white plate.
Flan Recipe
square crop of a champagne drink in a glass with a lemon twist, sparkles in the background.
Champagne Cocktail
desserts
Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Air Fryer Butternut Squash
Next Post: Eggnog Cloud Pie »

Reader Interactions

Comments

  1. Amy Nash

    December 5, 2020 at 6:58 am

    5 stars
    These were so smooth and creamy and wonderful! Way better than pumpkin pie, in my opinion. I crumbled some crushed Oreos on top because I love pumpkin and chocolate together and it was yummy!

  2. Sharon

    January 3, 2023 at 6:48 am

    5 stars
    yes, I made this. I have to tell you it was the best pumpkin custer that I’ve ever made! I received compliments from my family.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

desserts
Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

Most Popular Recipes

square crop looking down on a small white bowl filled with ranch and surrounded by vegetables and a lemon wedge.
A spoonful of chocolate pudding on top of the glass serving dish of pudding.
A chip that's been dipped in cheese and the bowl of cheese is behind it.
looking fown in a cast iron skillet filled with White Bean Sun-Dried Tomato Gnocchi and a wooden spoon sticking out.
square crop of a bowl of soup being served with a ladle.
a large bowl full of vegetarian pot pie soup and a spoon next to it.
cooked green beans in a ceramic bowl, cropped square image
Two cups of Mexican Mocha drink with a blue plate and napkin around them.
Cinnamon Sore Throat Tea by Life Currents https://lifecurrentsblog.com

Footer

SEEN ON

as seen on

Life Currents is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

This month’s featured recipes: Aztec Chocolate, Flan Recipe, How to Cook Bok Choy, and Tea for Sore Throat.

Want to tip me? You can Buy Me a Coffee! And thanks!

© 2023 lifecurrentsblog.com. All rights reserved. Find my Privacy Policy Here.

  • Facebook
  • Twitter
  • Pinterest
  • Yummly