Pumpkin Custard

This creamy pumpkin custard is not too sweet and delicately spiced with cinnamon, nutmeg, and ginger for a smooth, elegant dessert for Thanksgiving.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 211 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 teaspoon salt
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 (15 ounce) can pumpkin puree
• 1 cup half-and-half
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger

Recipe Instructions

Step 1

Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.

Step 2

Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Butter six custard cups or ramekins.

Step 4

Bake in the preheated oven until custards are set but still jiggle in the middle, about 40 minutes. Serve at room temperature or chilled.