Pumpkin Custard Recipe

Name: Pumpkin Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup milk; 1 (8 ounce) package light cream cheese, softened; ½ cup brown sugar; ½ cup honey; 2 eggs; 1 cup pumpkin; 1 teaspoon vanilla; 1 teaspoon allspice; 1 teaspoon cinnamon; whipped cream (optional)

Servings: persons

1
Heat oven to 350F Grease 6 ramekins or custard cups; set aside.
2
In saucepan, combine milk, cream cheese, brown sugar and honey.
3
Cook slowly over low heat, stirring constantly until honey is dissolved, taking care not to scald or curdle mixture.
4
In small glass bowl, beat eggs.
5
Add spoonful of heated mixture to eggs and mix; pour egg mixture into saucepan and remove milk mixture from heat.
6
Stir in pumpkin, vanilla and spices.
7
Pour mixture into ramekins, filling about 3/4 full.
8
Place ramekins in larger baking dish with 1 inch water, and bake for 1 hour and 15 minutes, or until knife inserted in center comes out clean.
9
Serve warm or chilled, topped with sweetened whipped cream, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup milk, 1 (8 ounce) package light cream cheese, softened, ½ cup brown sugar, ½ cup honey, and more.

Yes, Pumpkin Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard

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