This post for our yummy pumpkin custard recipe contains affiliate links. I may earn a small commission from these links at no extra cost to you. To learn more visit my About Me page.
Easy Pumpkin Custard Recipe
Custard desserts use to be quite popular in the 40’s and 50’s, and it isn’t hard to see why. They are simple to make and can be crafted from the most basic ingredients.
The wonderful thing about homemade custard is it can be made in so many ways. You can take a basic custard recipe and switch it up with all kinds of different flavors. This easy pumpkin custard recipe is the perfect example.
Take a look below how to usher in fall with this excellent homemade dessert. This vintage style pumpkin custard recipe is a cinch to make, even if you have never tried making traditional custard before.
Vintage Pumpkin Custard Dessert Recipe
Ingredients:
– 1 cup of canned pumpkin puree (or freshly cooked)
– 1 egg, beaten
– 1/2 cup packed brown sugar
– 1/2 teaspoon of salt
– 1/2 teaspoon cinnamon
– 1 cup evaporated milk
– 1 tablespoon hot water
– 1 teaspoon of white sugar
For this recipe, you will also need oven safe ramekins. This recipe will make approx. 4- 4 oz ramekins.
Directions:
1. Preheat oven to 325 degrees.
2. Mix the pumpkin puree, egg, brown sugar, salt, hot water, and cinnamon until a paste forms.
3. Add the milk and continue to stir until blended well.
4. Pour the custard mixture into ramekin cups. Sprinkle the top of the custard with a little white sugar and additional cinnamon.
5. Fill a cake pan about 1/4 full with hot water. Place the ramekins into the dish, setting them in the water.
6. Cook the pumpkin custard for 45 minutes at 325 degrees.
NOTE: The cook time for your pumpkin custard recipe will depend on ramekin size. The bigger/deeper the cup, the longer it may take to cook through. Test your custard using the toothpick method. The center of the custard should leave a clean toothpick when cooked thoroughly, the top of the custard will have a light “bounce” and the sides of the custard will gently pull from the dish.
This pumpkin custard recipe can be served warm or chilled. If you are serving chilled you can easily prepare it in advance and keep it cool until dessert time.
You can give your pumpkin custard a little sparkle by adding a sprinkle of brown or white sugar before serving. You can also try topping with whipped cream and a sprinkle of cinnamon.
Isn’t this a gorgeous dessert? I sure think so! And while you might be more inclined to make it during the fall months, you can really enjoy it anytime of year. Why limit yourself?
Custard desserts are another vintage dessert that deserve to be appreciated again. Give this easy and super yummy pumpkin custard recipe a try. The while family is sure to enjoy it!
Old Fashioned Pumpkin Custard
Ingredients
- - 1 cup of canned pumpkin puree (or freshly cooked) - 1 egg, beaten - 1/2 cup packed brown sugar - 1/2 teaspoon of salt - 1/2 teaspoon cinnamon - 1 cup evaporated milk - 1 tablespoon hot water - 1 teaspoon of white sugar
Instructions
1. Preheat oven to 325 degrees.
2. Mix the pumpkin puree, egg, brown sugar, salt, hot water, and cinnamon until a paste forms.
3. Add the milk and continue to stir until blended well.
4. Pour the custard mixture into ramekin cups. Sprinkle the top of the custard with a little white sugar and additional cinnamon.
5. Fill a cake pan about 1/4 full with hot water. Place the ramekins into the dish, setting them in the water.
6. Cook the pumpkin custard for 45 minutes at 325 degrees.
Notes
The cook time for your pumpkin custard recipe will depend on ramekin size. The bigger/deeper the cup, the longer it may take to cook through. Test your custard using the toothpick method. The center of the custard should leave a clean toothpick when cooked thoroughly, the top of the custard will have a light "bounce" and the sides of the custard will gently pull from the dish.