Pumpkin Custard Recipe

Name: Pumpkin Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/2 cup sugar; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon salt; 1 15-ounce can pumpkin; 1 5-ounce can fat-free evaporated milk; Whipped cream; Ground cinnamon; 1 recipe Crystallized Ginger (see below)

Servings: persons

2 large eggs
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 15-ounce can pumpkin
1 5-ounce can fat-free evaporated milk
Whipped cream
Ground cinnamon
1 recipe Crystallized Ginger (see below)

1
Preheat oven to 350F.
2
Lightly grease eight 1-cup ramekins.
3
Set aside.
4
In a large bowl combine eggs, sugar, 3/4 teaspoon cinnamon, ground ginger, and salt.
5
Stir in pumpkin and evaporated milk.
6
Pour into the prepared ramekins.
7
Bake for 15 to 20 minutes or until centers are set.
8
Remove from oven and cool on a wire rack.
9
Top with whipped cream and more cinnamon.
10
Garnish with Crystallized Ginger.
11
(see Notes)

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 large eggs, 1/2 cup sugar, 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 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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